Pistachio Muffins

This pistachio muffin recipe is absolutely divine. They are bakery-style with a large, crackly and crunchy top, super buttery, soft on the inside, and are bursting with pistachio flavor. Pistachio muffins are fantastic to bring to a brunch, a gift, and any other occasion –which is all occasions!




  • 1/2 cup (1 stick) butter, melted
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 package instant pistachio pudding mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk, room temperature
  • 1-3/4 cups all-purpose flour


  • 1/2 cup granulated sugar
  • 1/4 cup pistachios, chopped fine
  • 1/2 cup (1 stick) butter, melted


  1. Preheat the oven to 425ºF. Prepare a muffin tin with liners and set aside.
  2. Using an electric mixer with a paddle attachment, add melted butter and sugar, and beat for 2 minutes until it’s light and creamy. Add in eggs, vanilla extract, almond extract, and continue to beat until just combined.
  3. Sprinkle in the pistachio pudding and milk. Mix to combine. Add in flour, baking powder, and salt. Mix until the flour mixture is just incorporated. Be careful not to overmix. Divide the batter between 10-12 prepared liners, about 3/4 full.
  4. Bake in preheated oven for 7 minutes. Reduce the heat to 350ºF and continue to bake for 8-10 minutes or until the muffin is cooked all the way through and lightly golden. Place on a wire rack to cool.
  5. Prepare two small bowls, one with the melted butter and the other with the granulated sugar and chopped pistachios. When the muffins are still warm, but cool enough to handle, dip the muffins top-down into the melted butter, covering the top. Then dip the tops into the sugar and pistachio mixture. Place back onto the wire rack to finish cooling.
  6. Store muffins at room temperature in an airtight container for up to 5 days or in the refrigerator for up to 1 week.



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