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Pistachio muffins with crumble top.
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4.75 from 8 votes

Pistachio Muffins Recipe

Super moist, bakery-style pistachio muffins. These are super moist, filled with flavor and have a delicious crumble topping.
Prep Time10 minutes
Cook Time20 minutes
5 minutes
Total Time35 minutes
Course: Brunch
Cuisine: American
Servings: 9 muffins
Calories: 503kcal
Author: Eden
Cost: $10

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.
    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.

Video

Notes

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. 

Nutrition

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