Bakery Style Pistachio Muffins Recipe

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Pistachio muffins are a delicious treat that everyone will love! These bakery-style muffins are super moist and flavorful. This recipe uses pistachio pudding in the batter, and the muffins are topped with a crunchy crumble topping that adds texture and sweetness.

Bakery style pistachio muffins.

These muffins are some of the best, so moist and easy to make. You can also try our cranberry orange muffins and monkey bread muffins too!

Why You’ll Love These Muffins

  • This easy-to-follow recipe makes it simple to prepare these mouthwatering muffins.
  • Enjoy them as a sweet snack or breakfast treat any day of the week!
  • They have a super moist texture and are full of sweet pistachio flavor.

How to Make Pistachio Muffins

We’ll cover everything you need to know, answer questions and share our expert tips. If you want to skip to the recipe, scroll to the bottom of this post where you’ll find the recipe card.


Here are a few baking tools you’ll need to make this recipe:

Buttermilk, oil, pistachio pudding, eggs, sugar, vanilla extract, orange zest in small bowls on a table.

Ingredient Notes

All-Purpose Flour – This acts as a stabilizer for the muffins. Make sure you measure the flour properly when baking.

Pistachio Pudding – The pudding gives these muffins a super moist texture, green color, and pistachio flavor. Use an instant pistachio pudding mix.

Baking Powder – This helps the muffins rise and acts as a leavening agent.

Salt – Salt helps to enhance the flavors in baked goods.

Granulated Sugar – Adds sweetness and also helps to tenderize the muffins.

Cardamom – This ground spice goes really well with pistachio. It adds more flavor and scent, it’s a little secret ingredient we add to recipes when we can!

Orange Zest – Another wonderful flavor combination is orange and pistachio. Orange zest adds more of a subtle citrus flavor.

Melted Butter – The butter gives the muffins a rich flavor and moisture that makes them extra delicious.

Eggs – Use large, organic eggs when possible. They are used in baking to add structure and bind ingredients together.

Oil – Vegetable oil or canola oil both work well in this recipe. The oil helps to make the muffins extra moist.

Buttermilk – This provides moisture and tenderness to the muffins. You can also make your own buttermilk if you don’t have any on hand.

Vanilla Extract – Adds flavor depth to the muffins. Use pure vanilla extract when baking.

Crumble top pistachio pudding muffins.

Crumble Topping

These muffins must have a topping! This is where we have real pistachios and it gives the muffins a crunch and buttery, sweet flavor.

All-purpose Flour – Gives the topping structure and texture.

Granulated Sugar – Adds sweetness to the topping.

Brown Sugar – Adds more sweetness and flavor to the topping.

Pistachios – Gives the topping a nutty flavor. Roughly chopped them.

Melted Butter – Adds richness and helps to bind the ingredients together.

Pistachio muffin batter.

5 Steps to Make Muffins

1: Preheat your oven to 400°F. Line a muffin tin with tall paper liners.

2: In a medium bowl, whisk together dry ingredients, including the sugar and pudding mix.

3: In a separate bowl, mix together wet ingredients and zest.

4: Gradually add the wet ingredients to the dry ingredients and fold until just combined. Do not over-mix the batter.

5: Divide the muffin batter evenly between the muffin tin. This recipe makes 9 giant muffins. Sprinkle with the crumble topping and bake for 15-20 minutes.

Pistachio muffins with crumble top.

Tips for Making Delicious Pistachio Muffins

  • Read the recipe ingredients and directions before you start.
  • If you’re using standard muffin papers, the cooking time will be cut in half. The cooking time for these muffins is for large, bakery-style muffins.
  • Measure the ingredients correctly. Remember, baking is a science, and accuracy is important for successful baking.
  • Preheat your oven before you start mixing the ingredients. This will help to ensure that the muffins cook evenly in the oven.
  • Don’t over-mix your batter. Over-mixing can cause the muffins to be tough and dry.
  • Let the muffins cool completely before serving. This will help to ensure that the muffins are moist and delicious.
  • Use large muffin papers to make bakery-style muffins.
Pistachio muffins in tulip muffin papers.

Recipe Variations and Substitutions

  • You can use gluten-free flour to make these muffins.
  • If you don’t have pistachio pudding on hand, you can use vanilla pudding or even coconut pudding. However, they will lose their green color and some flavor.
  • You can add some dried fruit to the muffins such as cranberries or raisins for a surprise burst of flavor.
  • Use coconut oil as a substitute for vegetable oil.
  • Add chocolate chips for a chocolate chip pistachio muffin
  • Add almond extract instead of vanilla for a nutty flavor.

How to Store Muffins

It is best to store muffins at room temperature in an airtight container or zipper-lock bag. The muffins will stay fresh for up to 5 days.


If you want to store the muffins longer, you can refrigerate them for up to a week.

How to Freeze Muffins

Muffins can be frozen for up to 3 months. Place the muffins in a freezer-safe container or zipper-lock bag and store them in the freezer. When ready to eat, let the muffins thaw before serving.

Green pistachio muffin with a crumble top.

When to Serve

These are perfect for any occasion. Whether you’re serving them at breakfast, brunch, or a coffee break, these muffins are sure to be a hit. They also make great party snacks or gifts for friends and family. Here are some fun occasions to serve these muffins:

Frequently Asked Questions

Why are pistachio muffins green?

The pistachio pudding gives the muffins their green color. The pistachio pudding also adds moisture and a pistachio flavor to the muffins.

Can I use a different type of pudding?

Yes, you can use different types of pudding, such as vanilla or coconut pudding. However, the color and flavor of the muffins will vary.

Why are my muffins not light and fluffy?

There are a few reasons why the muffins will turn out dense. If you over-mix the batter or overcook the muffins, they may become dense and heavy. Try to avoid over-mixing the batter, and be sure to check the muffins after 15 minutes in the oven.

Is it better to use oil or butter in muffins?

For this recipe, we use a combination of both which produces the best flavor and texture. The oil helps to keep the muffins moist while the butter adds richness and flavor.

Pistachio muffin made with pistachio pudding and a crumble top.

More Muffin Recipes You’ll Love

Blackberry Muffins

Blueberry Banana Muffins

Easy Cornbread Muffins

Pistachio muffins recipes with real pistachios.

Let us know what you think!

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Pistachio muffins with crumble top.

Pistachio Muffins Recipe

Super moist, bakery-style pistachio muffins. These are super moist, filled with flavor and have a delicious crumble topping.
4.75 from 8 votes
Print Pin Rate
Course: Brunch
Prep Time: 10 minutes
Cook Time: 20 minutes
5 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 503kcal
Author: Eden


Pistachio Muffins

  • 2 cups All-purpose flour
  • 2 1/2 tsp baking powder
  • 3.4 ounces instant pistachio pudding mix
  • 1 tsp salt
  • 1 1/2 tsp cardamom
  • 1 tbsp orange zest
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large organic eggs
  • 1 cup buttermilk
  • 4 tbsp unsalted butter, melted
  • 1/2 cup vegetable oil

Crumble Topping

  • 1 cup all-purpose flour
  • 6 tbsp granulated sugar
  • 6 tbsp brown sugar
  • 1/2 cup pistachios, roughly chopped
  • 4 tbsp melted butter


  • Preheat your oven to 400°F. Line a muffin tin with tall paper liners.
  • In a medium bowl, whisk together dry ingredients, including the sugar and pudding mix.
  • In a separate bowl, mix wet ingredients and zest.
  • Gradually add the wet ingredients to the dry ingredients and fold until combined. Do not over-mix the batter.
    Pistachio batter and topping.
  • Fill each tulip liner 3/4 of the way full.
    Pistachio muffin batter.
  • In another bowl, combine all of the crumble topping ingredients.
  • Mix until the ingredients form a crumble.
  • Add 1/8 to 1/4 cup over each muffin batter.
    Crumble top pistachio pudding muffins.
  • Bake in a preheated 400-degree oven for 20 minutes. Check the muffins after 15 to make sure they need more time.
    Pistachio muffins recipes with real pistachios.



Don’t overmix the batter, gently fold until the ingredients are combined. 
This recipe is for 9 large, bakery-style muffins. If you are using a smaller muffin liner you will need to adjust the baking time. This recipe will also make 18 muffins if they are smaller. 


Calories: 503kcal | Carbohydrates: 84g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 502mg | Potassium: 300mg | Fiber: 2g | Sugar: 50g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 3mg
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Pistachio muffins with title.

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3 thoughts on “Bakery Style Pistachio Muffins Recipe”

  1. 5 stars
    I made the Pistachio Muffins and loved the look and taste! As a note, the tulip muffin cups linked in the blog are standard sized and the recipe made exactly 12 muffins for me. Definitely will make again since the look of the tulip muffin cups, the dramatic puffy light green muffins and tasty golden crumble make a spectacular presentation for guests. I’d attach a picture if I could.

  2. 5 stars
    I made these today and they turned out amazing! The batter was a dream! It was my first time using tulip liners and these baked up so tall and pretty! Thank you for the recipe!


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