By: Jill Mills Posted: Mar 11, 2026

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With tall bakery-style domes, these Pistachio Muffins are tender and moist with a lovely pistachio flavor. Crushed pistachios on top add a bit of crunch and extra flavor to the tops. Super quick and easy to make!

Front view of pistachio muffins on a white plate

Pistachio is a very underrated flavor and one that I’ve recently started incorporating more and more into my baked goods. The lightly buttery, nutty flavor just works in so many dishes, whether it’s pistachio cake, pistachio lush, or these pistachio muffins.

To keep things simple, the pistachio flavor in these muffins comes from pistachio pudding mix, which also helps create a soft, tender crumb. I added some crushed pistachios on top as a finishing touch and you’re welcome to stir some into the batter too. The final flavor is a little sweet and a little nutty, making these perfect for breakfast or an afternoon sweet treat.

Why These Pistachio Muffins Are So Good

Bakery-style tops. These muffins bake up nice and tall with a dome, just like you’d expect from a bakery muffin. That means they’re bigger than typical muffins too!
Pistachio flavor. The pistachio flavor in these muffins comes mostly from the pistachio pudding mix in the batter, but there are also crushed pistachios sprinkled on top as well. They add a lovely crunch and even more flavor.
Super easy to make. All you need is two bowls and a whisk to make these pistachio muffins. The prep time is just 10 minutes and you can easily enjoy warm muffins in less than an hour.

Overhead view of ingredients needed to make pistachio muffins

Key Ingredients

Here’s an overview of the ingredients needed to make these muffins. Be sure to scroll down to the recipe card below for the exact measurements.

Flour – Spoon the flour into the measuring cup then level it off with a knife for the most accurate measuring. Too much flour can result in dry muffins.
Pistachio pudding mix – Be sure to grab instant pudding, not the cook and serve type.
Baking powder & baking soda – Ensure that the muffin batter rises in the oven with a soft crumb.
Sugar
Eggs – Let them come to room temperature first.
Vegetable oil – Adds moisture to the batter.
Butter – I used unsalted. It should be melted when added to the batter.
Sour cream – Adds a bit of tangy flavor and helps create a tender, moist crumb.
Whole milk – Stick with whole milk if possible, as it’s the fat content that helps keep the muffins soft and moist.
Vanilla bean paste – Vanilla extract works too.
Almond extract – I like to use the combination of almond and vanilla for the best flavor in these muffins.
Sanding sugar – White or gold sanding sugar both work. Raw sugar is another option.
Pistachios – Roughly crushed into crumbs, though a few medium pieces is fine.

How To Make Pistachio Muffins

These muffins are so quick and easy to make. The printable instructions can be found in the recipe card below.

Make the batter. Combine the dry ingredients in a bowl. In another bowl, whisk the sugar, eggs, oil, butter, sour cream, milk, and extracts. Gradually fold in the dry ingredients until just combined with no flour streaks remaining.
Rest. Cover the bowl with a towel while the oven preheats to 425F.

Bake. Divide the batter into the liners, filling each one to the very top. Add the pistachios and sanding sugar on top. Bake at 425F for 7 minutes then reduce the temperature to 350F for an additional 14-17 minutes. The tops should be golden and a toothpick inserted in the center should come out clean.
Cool. Let the muffins cool in the pan for 5 minutes then transfer to a wire rack.
Repeat. Increase the heat back to 425F and repeat the process with the remaining muffin batter.

A pistachio muffin with the wrapper pulled down and a bite missing

Recipe Tips & Tricks

Here are a few things I’ve found helpful to keep in mind when making this pistachio muffins recipe.

Use every other cupcake opening. When baking, it’s important to use every other cupcake opening. This gives the muffins space so that the heat can surround each muffin evenly and allow for them to rise quickly and not crowd each other when baking.
Preheat the oven properly. This intense burst of heat is what helps the muffins get sky-high tops!
Avoid overbaking. Oven temps vary, so I suggest checking the muffins a minute or two earlier than the minimum time to make sure they don’t overbake and turn out dry. A few moist crumbs on a toothpick is perfect.
Rest the batter. Resting the batter before baking allows for the flour to absorb the liquids and it creates a thicker, puffier batter that results in a moist, tender and tall muffin. You can cover and chill the batter overnight as well.
Fill the muffin tins to the top. With this thick batter, you can fill it to the top and even higher in the center. This will get you a big muffin with that bakery-style top.
Add more pistachios. If you want added crunch, you can add 1 cup of crushed pistachios to the batter before baking.

A pistachio muffin cut in half on a napkin

Proper Storage

Room temperature: Store pistachio muffins at room temperature, covered but not tightly, for 3-5 days. If you don’t allow air to move under the cover, the tops of the muffins can get damp.
Freezer: Once cooled, wrap tightly in plastic wrap and place in a freezer ziploc. Freeze for up to 3 months. Thaw on the counter.

Pistachio Muffins

Why These Pistachio Muffins Are So Good

Key Ingredients

How To Make Pistachio Muffins

Recipe Tips & Tricks

Proper Storage