If you’re a pistachio lover, this simple Pistachio Muffin recipe is just for you! Made with real pistachios, these muffins are packed with flavor and have a lovely, nutty crunch in every bite. This easy muffin recipe is perfect for breakfast, a snack, or even a quick dessert.

The best part? You don’t need any fancy ingredients or special skills to whip these up. Just follow the steps, and you’ll have delicious pistachio muffins ready in no time. 

Ingredients you’ll need for these homemade Pistachio Muffins

This recipe calls for simple ingredients. I didn’t use any food coloring or instant pudding mix as many other recipes do. Instead, I relied on the classic nutty flavor that natural ingredients provide:

• Pistachio nuts: These provide that good pistachio punch and a bit of crunch, making the muffins taste authentically nutty.
• All-purpose flour: The foundation of the muffins, giving them structure and a tender crumb.
• White sugar: Adds sweetness and helps create a crunchy muffin top.
• Baking soda: Works with the sour cream to give the muffins a nice rise and light texture.
• Baking powder: Ensures the muffins rise evenly, making them fluffy and tall.
• Salt: Balances the sweetness and enhances the overall flavor.
• Sour cream: Contributes to a fluffy texture and moist muffins.
• Whole milk: Adds moisture and helps blend the ingredients smoothly.
• Vegetable oil: Keeps the muffins moist and tender, even after cooling.
• Eggs: Bind the ingredients together and add structure, richness, and a bit of moisture.
• Pure vanilla extract: Adds a warm, sweet flavor that complements the pistachios.
• Almond extract: Enhances the nutty flavor, making the pistachio taste even more pronounced.

Take a look at the recipe card at the bottom of this post for the full printable recipe.

Add-ons and Substitutions for these bakery style Pistachio Muffins

Add-Ons:

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• White chocolate chips: Fold 3/4 cup of white chocolate chips into the muffin batter just before baking. This will introduce a sweet, creamy contrast that pairs beautifully with the pistachios.
• Chopped dried cranberries: Stir in 1/2 cup of chopped dried cranberries for a burst of tartness that complements the nutty flavor of the pistachios.
• Lemon zest: Add 1 tablespoon of freshly grated lemon zest to the batter. This will brighten the muffins with a citrusy note that enhances the overall flavor profile.
• Green food coloring: If you prefer vibrant green muffins, add a few drops of green food coloring to the batter before mixing thoroughly. Start with a small amount, adding more until you achieve your desired shade.

Substitutions:

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• Greek yogurt: Substitute the sour cream with an equal amount of Greek yogurt (1:1 ratio). Greek yogurt will maintain the tang and moisture.
• Coconut oil: Replace the vegetable oil with 1/2 cup of melted coconut oil. This will introduce a subtle coconut flavor while keeping the muffins moist. Ensure the coconut oil is in liquid form for even mixing.
• Brown sugar: Swap the granulated sugar with an equal amount of brown sugar (1:1 ratio). Brown sugar will add a hint of molasses flavor and make the muffins slightly more moist due to its hygroscopic properties.
• Gluten-free flour blend: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Use the same amount as the all-purpose flour, but be mindful that the texture may vary slightly depending on the blend used.
• Buttermilk: Replace whole milk with an equal amount of buttermilk (1:1 ratio) to achieve an extra tender crumb and a subtle tang. 

How to make these moist Pistachio Muffins

Start by lining a large muffin pan with paper liners. If you prefer, you can grease the muffin tin instead and skip the liners altogether. Set aside. Preheat your oven to 400°F.

Using a food processor, grind the pistachios, leaving some in larger chunks. Alternatively, you can place pistachios in a ziplock bag, seal it tightly, and spread them out in a single layer. Use a rolling pin to gently roll over the bag until the pistachios are crushed.

In a large bowl, mix the ground pistachios, flour, granulated sugar, baking soda, baking powder, and salt until well combined. In a separate bowl, mix the sour cream, milk, oil, eggs, almond extract, and vanilla extract.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix by hand until just combined, being careful not to over-mix the batter to avoid tough muffins. Set aside.

Fill your muffin liners with muffin batter 3/4 full using an ice cream or large cookie scoop. Sprinkle additional chopped pistachios and coarse sugar on the tops of the muffins for a crispy top.

Bake for 20-25 minutes in your preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.

Expert Tips

Here are some tips to help you make the best pistachio muffins:

1. Use Room Temperature Ingredients: Make sure your eggs, milk, sour cream, and butter or oil are at room temperature before mixing. This helps the ingredients blend more smoothly, leading to a lighter, more even texture in your muffins.
2. Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can lead to tough muffins with a dense texture. It’s okay if the batter is slightly lumpy.
3. Toast the Pistachios: For an extra punch of flavor, toast the pistachios lightly before adding them to the batter. This brings out their natural oils and enhances the nutty taste.
4. Use Fresh Baking Powder and Baking Soda: Make sure your leavening agents are fresh. Old baking powder or baking soda can result in flat, dense muffins instead of the desired fluffy texture.
5. Fill Muffin Cups to the Right Level: For nicely domed muffins, fill each muffin cup about 3/4 full. This allows the muffins to rise without overflowing.
6. Check for Doneness Early: Start checking your muffins a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, they’re done. Overbaking can dry them out.
7. Cool on a Wire Rack: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
8. Rest the Batter: If time allows, let the batter rest for 10-15 minutes before baking. This allows the flour to hydrate fully, resulting in a more tender muffin.

Frequently Asked Questions

What is the secret to moist muffins?

The key to moist muffins is using ingredients like sour cream, yogurt, or oil, which add richness and moisture. Make sure not to overmix the batter, as this can make the muffins tough. Also, bake at the right temperature to avoid drying them out.

How to get domed muffins?

For beautifully domed muffins, fill the muffin cups about 3/4 full and bake at a higher temperature (around 400°F).

Should you let the muffin batter rest?

Yes, letting the muffin batter rest for 10-15 minutes before baking allows the flour to fully hydrate. This can result in a more tender texture and slightly higher rise, giving you fluffier muffins.

Can I use roasted and salted pistachios?

Yes, you can use roasted and salted pistachios. If you do, there’s no need to add extra salt to the recipe, as the salted pistachios will provide enough flavor balance.

What’s the best way to store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To enjoy later, thaw at room temperature

How can I add more pistachio flavor?

To intensify the pistachio flavor, you can add a small amount of pistachio extract along with the vanilla and almond extracts. Toasting the pistachios before adding them to the batter also enhances their flavor.

Take a look at the links below for more muffin Recipes, or click this link for Cupcakes and Donut Recipes.

If you want to see this recipe up close, take a look at this Pistachio Muffin Recipe video.

If you make this recipe, please be sure to give it a star rating and leave a comment!