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My bakery-style pistachio muffins are a must-bake if you love tall, soft muffins with a tender crumb and a crunchy crumble top. They’re made with instant pistachio pudding mix, which gives them that classic pistachio flavor, a light green color, and an ultra-moist texture.
Looking for more muffin recipes? Try my cranberry orange and monkey bread muffins.
Pin this now to find it later
Pin ItMy love for developing muffin recipes started with my Bakery-Style Blueberry Muffins, and once I nailed that method, I started playing with flavors and mix-ins.
The pistachio version was a win immediately—pistachio pudding in the batter + a crunchy crumble topping makes these feel special without adding extra effort. This recipe sits in the same “bakery-style, reliable, repeatable” category as my Blueberry Banana Muffins and Orange Cranberry Muffins.
Why You’ll Love This Recipe
Moist & Tender: Pudding mix + oil + butter keeps these soft for days (the same “stays moist” vibe as my Blueberry Muffins).
Bakery Style: Tall muffins with that irresistible bakery-style top (my go-to “bakery-style look” also shows up in my Blackberry Muffins).
Flavorful: Sweet, nutty pistachio flavor in every bite (if you love pistachio desserts, you’ll also love my Pistachio Bundt Cake and Chocolate Pistachio Cookies).
Light, Fluffy Texture: A soft crumb that isn’t dense or heavy.
Crunchy Muffin Top: Crumble topping + pistachios = the best bite.
When these come out of the oven, the smell alone will tell you you’re in for a good one.
If you’re planning a breakfast or brunch spread, bookmark my favorite one-bowl muffin recipes for more bakery-style favorites that feel a little extra.
Pistachio Muffin Ingredients
You can find these simple ingredients at your local grocery store (and if you’re in a muffin era right now, keep my muffin recipes roundup open in another tab).
Vanilla Extract: Rounds out flavor.
All-Purpose Flour: Structure for bakery-style height.
Instant Pistachio Pudding Mix: Moisture + color + flavor (I use the same pistachio pudding “magic” in my Pistachio Cake).
Baking Powder: Helps muffins rise tall and light.
Granulated Sugar: Sweetens and tenderizes.
Cardamom: My little “secret ingredient” when nuts are involved (it’s a cozy flavor move like in holiday baking).
Orange Zest: Pistachio + citrus is such a good combo (if you love that bright/tart balance, you’ll love my Orange Cranberry Muffins).
Melted Butter: Rich flavor and a lot of moisture.
Eggs: Bind and structure.
Oil: Adds moisture (this is why muffins stay tender).
Buttermilk: Creates a soft, fluffy crumb and adds subtle tang. If you don’t have any on hand, you can easily make your own using my homemade buttermilk recipe.
How to Make Pistachio Muffins
This is the same simple, dependable muffin method I use in my Bakery-Style Blueberry Muffins.
- Preheat oven to 400°F and line muffin tin
- Whisk dry ingredients
- Mix wet ingredients
- Fold wet into dry
- Fill liners ¾ full
- Make crumble topping and sprinkle generously
- Bake 15–20 minutes (check at 15)
Crumble Topping
A crumble topping with real pistachios adds crunch and that buttery, sweet finish. It’s the same reason the streusel on my Blackberry Muffins and my Cranberry Orange Muffins is such a fan favorite.
Tips for Perfect Pistachio Muffins
Preheat the oven fully so the muffins rise correctly (bakery-style height starts here).
Measure flour correctly so the batter isn’t dry or heavy.
Room temp eggs help everything emulsify smoothly.
Don’t overmix—stop the second the flour disappears.
Check early so they don’t dry out.
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.
FAQs
The green hue comes from pistachio pudding, infusing the muffins with added moisture and a delightful flavor.
Substituting the pudding flavor can introduce new colors and tastes. However, this will alter the end result from the traditional pistachio experience.
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.
I prefer using oil and butter to balance moisture and flavor, yielding moist muffins with a rich, buttery taste.
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.
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.
More Muffin Recipes
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!
My new Entertaining book is here! Order Now!
Pistachio Muffins Recipe
Equipment
- Muffin Tin
- Tulip Muffin Liners
- Large Bowl
- Spatula
- Measuring Cups and Measuring Spoons
Ingredients
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
Instructions
- 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.
- Fill each tulip liner 3/4 of the way full.
- 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.
- Bake in a preheated 400-degree oven for 20 minutes. Check the muffins after 15 to make sure they need more time.
Video
Notes
- 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.
Freeze: Freeze up to 3 months; thaw before enjoying. (Freezer-friendly muffins are the best kind of muffins — I freeze my Blueberry Muffins and Blackberry Muffins all the time.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The yumminess
Love pistachio
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.
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!
So happy to hear that Erin! You will love the tulip liners now, they’re the best!