These Pistachio Muffins taste like they came from a bakery with their perfectly domed tops and delicious pistachio flavor.
How do you get a perfectly domed muffin top?
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 muffin 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.
How to 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.
If you like this recipe you may also be interested in these other delicious muffin recipes:
- Chocolate Chip Muffins
- Sour Cream Coffee Cake Muffins
- Best Blueberry Muffins
- Coconut Oil Bran Muffins
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, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Great flavor, needed about 5 more minutes of bake time, but I did add an extra teaspoon of Mexican vanilla (smells just like pistachio pudding mix) because my battery was extremely dry. Used sugar in the raw sprinkled on top. Muffin was a little dense, but could be that I over mixed it due to how dry the batter was. Will increase the milk or add sour cream next time to increase moisture.
I’ve made these muffins twice and both ti.e they came out great. I like them because they aren’t real sweet, but still satisfy a sweet tooth
Best ever! I keep them in the freezer as a treat! They’re my go to cheat treat! Sooooo amazing!
Love this recipe! I was a bit hesitant to try a pistachio muffin recipe because I had never tried them or tried making them before but this recipe was super simple and they turned out amazing! Highly recommend
Just made your muffins. I make everything we eat from scratch, so I know what is in it.
My men, husband and two 6′ 8″ sons loved them. They said they were not full of air, had girth and tasted great. Filling and satisfying.
Will be making again, tomorrow. Lol
Perfect muffins! I followed your recipe exactly and they came out just as you said they should. I live in the Pacific Northwest, almost on the water, and my oven is older but reliable to be at the temperature I put it at, so that may be a factor in the result…. Whatever it is, the muffins were terrific. Thank you.
Not sure what i did wrong because your recipes are awesome. I followed the directions exactly, but the muffins are heavy and dry. They have no flavor! Not sure if I’ll try them again!
These taste pretty good but didn’t rise up very much even though I filled the muffin cups to the top. I didn’t overmix either. I will add baking soda in as well next time I make these to see if that helps.
Taste better after cooled off and left to sit for awhile. I baked for 16 minutes and that was the perfect amount of time in my oven. I have sent this recipe to my sister to try. Thank you!!
Made these so delicious. This recipe is a keeper.
I made them they are just fabulous. I added coarsely chopped pistachios dusted with flour inside the batter too. N finely chopped with sugar on top. You can see them on my page at Two Pods on Instagram
I made them they turned out just wonderful 👍. I added coarsely chopped pistachios to my dry MIX