Bakery Style Pistachio Muffins Recipe with Crumble Topping

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My bakery-style pistachio muffins recipe is one to try! Made with pistachio pudding mix; these easy muffins result in a light and fluffy texture with a crunchy crumble topping. Not only are they delicious, but they also make for the perfect grab-and-go snack option for the whole family to enjoy. 

Bakery style pistachio muffins in tulip wrapping paper.

My love for creating and developing muffin recipes started with my best blueberry recipe. These muffins were so good that I started experimenting with different flavors and ingredients, and that’s when I scored creating the perfect homemade pistachio muffins!

The pistachio pudding in the batter and the crunchy crumble topping make for a truly irresistible treat. 

If you love this pistachio muffin recipe, try my cranberry orange and monkey bread muffins, too!

Why You’ll Love This Recipe

  • Flavorful: Enjoy pistachios’ sweet and nutty taste in every bite.
  • Moist & Tender: These muffins boast a super moist texture that’s simply irresistible.
  • Bakery Style: With a professional look, they radiate bakery-style charm from your kitchen.
  • Texture: Each muffin is light, fluffy, and has a tender crumb.
  • Crunchy Muffin Top: The tops bake to a golden, crunchy perfection.

When you take these out of the oven, the aroma alone will confirm you’ve made an excellent bake. I’m confident that once you try these, they’ll become a regular in your baking repertoire. They’re not just satisfying; they elevate the notion of what a muffin can be.

How to Make Pistachio Pudding Muffins


You will need a muffin tin to create uniform-sized treats. Ensure you have tulip muffin liners, a large bowl for mixing, and a flexible spatula to scrape up every last bit of batter. You’ll also need measuring cups and spoons for accurate measurements.

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

Shopping List and Ingredient Notes

You can find these simple ingredients at your local grocery store.

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

Pistachio Pudding – The instant pudding mix gives these muffins a super moist texture, green color, and pistachio flavor. I also use this instant pistachio pudding mix in my pistachio cake recipe.

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

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

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

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

Melted Butter – The butter gives the muffins rich flavor and moisture, making 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 buttermilk using whole milk and lemon juice.

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

Crumble top pistachio pudding muffins.

Crumble Topping

A topping with real pistachios adds crunch and a buttery, sweet finish for that ideal crumbly goodness. Combine all-purpose flour, granulated and brown sugar, coarsely chopped pistachios, and melted butter to get that perfect bakery-style crunch.

Tips for Making Delicious Pistachio Muffins

Before mixing ingredients, I always make sure my oven is preheated. This helps achieve a consistent bake. Measuring ingredients precisely for structure and to bind the mixture together optimally.

Here’s a quick checklist I follow:

  • Accuracy: Use measuring cups and spoons for ingredients.
  • Temperature: Ingredients like eggs should be at room temperature.
  • Mixing: Muffin batter is not to be over-mixed. Combine ingredients until just incorporated to avoid over-mixing.
  • Toothpick Test: Insert a toothpick into the center to check doneness—if it comes out clean, they’re ready.
  • Cooling: Let muffins cool for 30 minutes; this patience pays off in texture and taste.
  • Papers: To mimic bakery style, use tulip muffin papers.
Pistachio muffins with crumble top.

Recipe Variations and Substitutions

  • Flour: I often use gluten-free flour for those with dietary restrictions.
  • Pudding Mix: No pistachio pudding? Vanilla or coconut pudding are viable subs, albeit with less green hue.
  • Oil: I recommend coconut oil as an alternative to vegetable oil for added flavor.
  • Flavors: I throw in a handful of dried cranberries or raisins for extra zing. And sometimes, I stir in chocolate chips.
  • Extracts: Swapping vanilla for almond extract enhances the nutty taste.
Pistachio muffins in tulip muffin papers.

How to Store Muffins


To extend the shelf life beyond room temperate storage:

  • Place muffins in an airtight container or zip-lock bag.
  • Refrigerate for up to 7 days.

How to Freeze Muffins

For long-term storage:

  1. Arrange muffins in a single layer in a freezer-safe bag or container.
  2. Freeze for up to 3 months.
  3. Thaw before enjoying.
Green pistachio muffin with a crumble top.

Serving Recommendations

I often serve these bakery-style muffins during:

  • Breakfast as a nutritious start 
  • brunch gathering for something sweet served with a fresh fruit platter.
  • Alongside coffee or a London Fog for a mid-morning treat
  • They’re lovely with a side of pistachio butter, too

They’re also splendid for seasonal festivities:

Pistachio muffin made with pistachio pudding and a crumble top.

More Muffin Recipes You’ll Love

Let me know if you make these bakery style pistachio muffins by leaving a comment and review below. I’d love to know your thoughts!

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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 the 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.



Always remember not to overmix—stirring just until the ingredients are combined is my secret to preserving that perfect muffin texture.
  • Do not overmix: The batter should be folded until just combined.
  • Baking time varies: Adjust the time based on the size of the muffins.
  • Experimental flavors: Mix in fruits or chocolates for variety.
  • Texture matters: A light touch ensures a tender muffin.
This recipe is for nine 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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Frequently Asked Questions

What causes the distinctive green color in pistachio muffins?

The green hue comes from pistachio pudding, infusing the muffins with added moisture and a delightful flavor.

Can I experiment with different pudding flavors in my muffins?

Substituting the pudding flavor can introduce new colors and tastes. However, this will alter the end result from the traditional pistachio experience.

What can I do to ensure my muffins are light and airy?

To achieve airy muffins, I’m careful not to over-mix the batter and keep a close eye on them while baking, checking after 15 minutes to prevent overcooking.

Should I use oil, butter, or both in my muffin recipe?

I prefer using oil and butter to balance moisture and flavor, yielding moist muffins with a rich, buttery taste.

How can you make pistachio muffins using oil instead of butter?

You can make pistachio muffins using oil by substituting the butter with an equal amount of neutral oil, like canola or vegetable oil. Oils make the muffins incredibly moist. Here’s how I adapted the recipe:
Use ¾ cup of oil for every 1 cup of butter.
Mix the oil with the sugar and eggs until well combined.
Add the dry ingredients and milk alternately.
This slight adaptation results in a moist texture due to the liquid state of oil at room temperature.

What is the best technique to ensure pistachio muffins come out moist?

For moist muffins, I recommend the following techniques:
Avoid overmixing the batter, which can develop the gluten and make the muffins tough.
Using ingredients like sour cream, yogurt, or pudding mix can help keep the muffins moist.
Ensure that you measure flour correctly, using the spoon and level method rather than scooping, to prevent using too much.
Don’t overbake the muffins; remove them from the oven when a skewer inserted comes out with a few moist crumbs.

Pistachio muffins with title.

3 thoughts on “Bakery Style Pistachio Muffins Recipe with Crumble Topping”

  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!

4.75 from 8 votes (6 ratings without comment)

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