We can’t resist those beautiful green pistachio muffins when we pass by them at the grocery store bakery. These home-baked pistachio muffins are just as good and full of that nutty, slightly sweet pistachio flavor we all love Pistachio pudding mix adds amazing taste, but it also keeps the muffins perfectly moist.
Why Our Recipe
- Pistachio pudding mix makes these muffins extra moist and gives the perfect pistachio flavor.
- That bakery-style dome? We’ve got the trick to make it happen at home.
- Super simple ingredients and no fancy tools or special skills required!
If you’ve ever wondered how bakeries get their muffins to rise tall and fluffy, we’ve got the trick for you. You don’t need any special equipment or hard-to-find ingredients. Just mix, bake, and enjoy!
Ingredient Notes
- Salted Butter: If using unsalted butter, add an extra pinch of salt to the batter.
- Pistachio Instant Pudding Mix: The key ingredient for flavor and moisture. Be sure to use instant pudding mix, not the cook-and-serve kind.
- Baking Powder: Make sure yours is fresh (not expired) because this is what makes the muffins rise.
- Milk: Whole, 2%, and 1% are our preferences for the fat content, but technically skim milk and plant-based milk also works.
- All-Purpose Flour: Be sure to use all-purpose or bread flour here. They both work.
- Extra Sugar for Topping: Creates a lightly crunchy, bakery-style top. You can also swap this for coarse sugar if you want a nice crunch.
Pistachio Pudding Mix
When developing this recipe, we tested so many different ways to get that perfect pistachio flavor—including using real pistachios and even pistachio paste. But no matter how much we used, the flavor just wasn’t strong enough. Using a pudding mix intensifies the pistachio flavor while also adding a little bit of moisture that makes these muffins extra soft.
You can still add chopped pistachios to the batter for some extra crunch, but the pudding mix is what makes these muffins truly shine.
High Heat: The Secret to the Perfect Dome
The secret to that perfectly domed muffin top is to blast the muffin batter with super high heat when you first place it into the oven, and then let it finish baking at a slightly lower temperature. The high heat causes the steam in the muffins to release quickly, making the muffins puff up and create that perfect dome on top.
We start our muffins at 425 degrees F. After about 7 minutes, reduce the heat in the oven to 350 degrees F. Watch your muffins closely as they finish baking. Ovens vary slightly so your cooking time may vary as some ovens will brown the muffins more than others. Pull your muffins out of the oven as soon as they are golden brown on top.
Keep Muffins From Sticking
You can bake muffins directly in a muffin tin, or use paper liners. To keep the muffins from sticking, use a nonstick pan and lightly grease the pan with nonstick cooking spray. If using liners, spray the liners themselves with a light coating of nonstick cooking spray to keep the muffins from sticking to the wrapper.
Thick Batter Ahead
If you’re used to thinner muffin batters, you might be surprised by how thick this one is—but don’t worry, that’s exactly how it should be! It’s a dense batter that bakes up into soft, moist muffins with a perfect crumb.
Because the batter is thick, resist the urge to overmix. Stir just until everything is combined—overmixing can make the muffins dense instead of light and fluffy. When scooping the batter into the muffin tin, a cookie scoop or two spoons will help make it easier to divide evenly.
Storage & Freezing Instructions
Store at room temperature in an airtight container for 2 to 3 days. If your kitchen is warm or humid, they’ll stay fresher longer in the fridge.
Refrigerate in an airtight container for up to 1 week. Warm them up in the microwave for 10–15 seconds before serving for that fresh-baked feel.
To freeze, let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or pop one in the microwave for 20–30 seconds until warm.
More delicious muffin flavors…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
Very fluffy and tender, with a few adjustments. I substituted all the vanilla with almond extract, and used almond milk instead of cow’s milk. I also noticed the batter was VERY thick while I was slowly adding flour, so I cut the flour by 1/2 cup. I used jumbo muffin tins and added 10 minutes to the end of the bake and they came out light, fluffy and delicious!
I made this recipe today and everybody raved about it on the first bite. No more store bought pistachio muffins. I did put some chopped pistachio nuts in it.
Easy to make. I would reduce salt to a 1/4 teaspoon. It is a little too salty for me. I put a glaze on top too.
Followed your recipe exactly as written. They turned out perfectly delicious! Will definitely be making again.
Super fluffy and delicious! I left my butter out overnight instead of melting it and always whip heavily after mixing the sugar + butter and then again after egg additions. I go off a visibly creamy batter. I substituted almond extract for vanilla and added not quite an additional 1/2c milk until it appeared a good consistency. Yes, sifted the flour so wasn’t too much of that. The cook time was perfect. I prefer an overdose of pistachio flavor so next time would add a little pistachio extract to intensify the flavor. Will def make again!
I have made many of your things and enjoy watching you. Keep up the good work.
I made homemade pistachio paste a few weeks ago, and instead of pudding mix, I used a cup of the paste. They turned out wonderfully! I did not have any pistachios left over, and I will get some for the next time as the crunch would have made them even better.
Amazing muffins!
Just made these and they are wonderful!! I sift flour before measuring. So pretty and delicious!
I have made these a few times and they are pretty good. My family eats them up! I would suggest less flour and add more milk. They are very dense. I had to bake about 18 mins at 350. I made these with sugar free pudding too but it didn’t have as much flavor.