Pistachio Muffins are soft, fluffy, and full of nutty flavor with a beautiful green hue. These bakery-style muffins are perfect for breakfast, brunch, or a sweet snack. Often topped with a crunchy sugar crust or extra chopped pistachios, they offer a satisfying contrast of textures and a rich, buttery taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
unsalted butter (melted)
eggs
milk
sour cream or Greek yogurt
vanilla extract
almond extract (optional, for enhanced flavor)
green food coloring (optional, for color)
shelled pistachios (chopped, some reserved for topping)

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine melted butter, eggs, milk, sour cream, vanilla extract, and almond extract if using. Mix until smooth.

Add green food coloring to the wet mixture if desired, then gradually fold into the dry ingredients.

Stir in the chopped pistachios, being careful not to overmix the batter.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Sprinkle the tops with reserved chopped pistachios or coarse sugar for added crunch.

Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Add white chocolate chips for a sweeter twist.
Substitute lemon zest for almond extract for a citrusy note.
Use honey or maple syrup in place of some sugar for natural sweetness.
Top with a glaze made of powdered sugar and milk for a bakery-style finish.

storage/reheating

Store Pistachio Muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, warm in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Why are my pistachio muffins dry?
Overbaking or using too much flour can lead to dryness. Measure carefully and monitor bake time.

Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour.

Is the green color natural?
Some pistachios offer a mild green hue, but food coloring is often added for a vibrant look.

Can I use pistachio pudding mix?
Yes, some recipes include instant pistachio pudding mix for flavor and moisture, though it’s optional here.

Are pistachio muffins very sweet?
They have a balanced sweetness, perfect for breakfast or a snack without being overly sugary.

Can I make mini muffins?
Absolutely. Reduce baking time to 10–12 minutes and monitor closely.

Do I have to use almond extract?
No, but it enhances the nutty flavor. Vanilla alone works well too.

How do I get a domed top on muffins?
Start with a hotter oven (like 425°F for 5 minutes), then reduce to 375°F to finish baking.

Can I use oil instead of butter?
Yes, vegetable oil can be used for a more moist texture, though butter adds flavor.

Can I double the recipe?
Yes, this recipe scales well for larger batches.

Conclusion

Pistachio Muffins are a flavorful, bakery-style treat that’s both beautiful and delicious. Whether you enjoy them warm from the oven or as a make-ahead snack, their soft crumb and nutty flavor make them a standout choice. Ideal for breakfast, brunch, or any time you need a comforting bite.