The best Pistachio Muffin recipe without pudding mix is done in just 30 minutes. With a few easy steps and some common ingredients, and real pistachios both inside and on top. This is a super moist muffin with a perfectly crispy top.
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Why You Will Love This Recipe
- It's quick and all done in under 30 minutes
- It's easy with just a few simple steps
- Super moist muffins with a crispy, chunky, top - better than any bakery!
- Lots of pistachio flavor from real pistachios both inside and on top
- All natural ingredients - no need for instant pistachio pudding mix or food coloring
- They keep soft for days - if you manage to have any leftovers, that is
What You Need to Make Them
Ingredient Notes & Substitutions
- Butter: I used unsalted butter. You can use salted butter, but then skip the salt.
- Vanilla extract can be swapped for vanilla powder or vanilla sugar. Add it with the sugar and butter if using a liquid product, otherwise with the dry ingredients.
- Milk: I used reduced-fat milk, you can use both whole milk and skim milk
- Pistachios should be roasted but not salted
How to Make Them
- Combine dry ingredients in a small bowl
- Mix well
- Cream butter, sugar & vanilla in a large bowl
- Add eggs and mix again until very fluffy
- Add dry ingredients and milk
- Mix until just well combined - no more!
- Scoop into muffin pan and sprinkle over chopped pistachios
- Bake until golden & done
Tips & Tricks
- Use a food processor or high-powered blender to ground the pistachios
- To make extra green muffins, add green gel food coloring to the batter
- Use room temperature ingredients to avoid the batter breaking
- If the batter breaks, just keep going - it will resolve itself in the oven
- Mix butter and sugar until creamy and fluffy for the moistest muffins
- Avoid overmixing after adding the dry ingredients, or your muffins might end up dry
- Use muffin liners for easy cleanup
Storing & Freezing Instructions
Store leftovers in room temperature in a muffin tin or plastic bags for up to 5 days.
Freeze leftovers for up to 3 months.
Recipe FAQ
Most recipes for pistachio muffins include pistachio instant pudding mix, or green food coloring. This recipe has neither, and is made with all natural ingredients, which is why they are not as green.
If you want to make them super green, add gel food coloring to the batter.
No, you don't have to. It just makes clean-up easier.
If you're not using muffin liners - let your muffins sit for 30 minutes before removing them from the muffin tin, to avoid them breaking apart.
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Recipe
Pistachio Muffins
Print RateIngredients
- 1 cup unsalted butter or salted, at room temperature, cut in small pieces
- 1 cup sugar
- 1 teaspoon vanilla extract or vanilla powder / vanilla sugar added with the dry ingredients
- 2 eggs at room temperature
- 1¼ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt exclude if using salted butter
- ¾ cup shelled pistachios roasted but not salted, ground
- ½ cup shelled pistachios roasted but not salted, roughly chopped
- 1 cup milk at room temperature
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
- Place room temperature butter, sugar and vanilla extract in a large bow. Mix until fluffy and creamy.1 cup unsalted butter, 1 cup sugar, 1 teaspoon vanilla extract
- Add the eggs and mix well.2 eggs
- In a separate bowl, mix together all the dry ingredients: flour, salt, baking powder and ground pistachios.1 teaspoon vanilla extract, 1¼ cups all-purpose flour, 2 teaspoon baking powder, ¾ cup shelled pistachios, ½ teaspoon salt
- Add the flour mixture and the milk to the batter, and mix until just well combined.1 cup milk
- Scoop your batter into the muffin liners. Don't fill them more than ¾ of the way as they will rise.
- Top with chopped pistachios.½ cup shelled pistachios
- Bake in the middle of the oven for 18-20 minutes. They are done when a cake tester or tooth pick inserted into the middle of a muffin comes out dry.
Notes
- Use a food processor or high powered blender to ground the pistachios
- Mix butter and sugar until creamy and fluffy for the moistest muffins
- Avoid overmixing after adding the dry ingredients, or your muffins might end up dry
- Use muffin liners for easy cleanup
- Store leftovers in room temperature in a muffin tin or plastic bags for up to 5 days
- Freeze leftovers for up to 3 months
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Begum
I used 1 stick of unsalted butter and added some olive oil. It turned out to be delicious. Thanks for the recipe!
Stephanie
Way to much butter for me. Did you mean a cup or a stick?! I would cut it in half to one stick next time and I think they would be a lot better. My liners were soaked with butter and messy.
Emmeline Kemperyd
Hi Stephanie! I think the excess fat actually comes from the pistachios. If you do try them with less butter I would love to hear how they turn out and I can give that as an option.