These bakery-style pistachio muffins are everything you could want in a muffin! Fluffy, flavorful, and made with real pistachios - topped with unbelievably delicious pistachio crumble for tasty crunch in every bite.
Pistachio Muffins Recipe Snapshot
What it is: Soft muffins made with incredible flavor from real pistachios, with a unique pistachio crumble topping.
Why you'll love it: The flavor is all natural, and the nutty crumb topping is out of this world.
How to make it: Mix pistachio paste into the muffin batter, then add chopped pistachios and scoop into cases. Top with easy crumb topping, and bake.
My family joke that I am trying to put pistachio in everything (and they're not wrong), but when they tried these delicious pistachio muffins, they realized why it's such a worthy mission! I have made Pistachio Cupcakes and Pistachio Cake on the blog before, and they were a huge hit, but I wanted to make something a little more substantial that was all about the pistachios and could be enjoyed at any time of day - especially breakfast. (Not that I'd ever object to eating a cake for breakfast...)
These are, hands down, the best pistachio muffins you have ever tried. Every bite is filled with a good pistachio punch and crunchy, sweet-and-salty muffin top. The idea for the crumb topping just popped into my head one day, and I could not stop thinking about it until these muffins were in my hands! Definitely one of my proudest inventions. I hope you love them as much as I do!
Reader Review:
These are maybe the best muffins I've ever made. Everyone who tasted one absolutely raved about it! My husband saved the crumb topping that fell off while baking and sprinkled it on toast this morning! I'll be making this recipe again and again! Next time I may try it in a loaf shape.
⭐⭐⭐⭐⭐ - Cindy
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Ingredients
On researching what pistachio muffin recipes were already out there, I found a lot of them were made with artificially flavored instant pudding mix. I wanted to create a version made with REAL pistachio flavor, so there is no jello or pistachio pudding mix in sight!
- Butter - For the pistachio crumble topping. Use unsalted butter or omit the extra salt.
- Flour - All-purpose flour (plain flour) will create a sturdy muffin that is still beautifully light and fluffy.
- Pistachios - To save time, I buy my pistachios without shells, preferably unsalted.
- Sugar - We'll use a mixture of white sugar and light brown sugar in this muffin recipe. The light brown sugar adds a little more depth of flavor, which I feel complements the nuts nicely.
- Eggs - Use large eggs, room temperature.
- Pistachio Paste - You can easily make homemade pistachio paste with just pistachios and a powerful food processor or blender. Or you can buy it online. Make sure it's pistachio paste or pistachio butter, NOT pistachio cream.
- Oil - I use vegetable oil in most of my muffin recipes, but any neutral oil will do.
- Sour Cream - The addition of sour cream is the secret ingredient to the softness of these muffins. It also gives some extra moisture and a slight tang, which I love. You can also substitute this with Greek yoghurt.
- Sea Salt - The sea salt goes in the crumble topping - I think it really adds to the pistachio flavor, as we often enjoy pistachios salted, and it gives a nod to that. However, if you are not a fan of salt with your desserts, then you can leave this out.
- Almond Extract - Almond is often used in pistachio desserts as it really helps to make the pistachio flavor shine. Almond extract should be available in most grocery stores - right next to the vanilla.
- Vanilla - Vanilla extract or vanilla bean paste will work great in this recipe - just try to avoid vanilla essence.
See the recipe card for quantities in both grams and cups (though I always recommend weighing your ingredients with a kitchen scale).
What You'll Need
The nice thing about this recipe is you can make it without a mixer. It's super easy to bring the muffin batter together with just a bowl and a whisk.
- Mixing Bowl
- Whisk
- Muffin Pan
- Muffin Liners
- Food Processor - to make the ground pistachios for the topping. Alternatively, you can use a mortar and pestle or buy pistachio flour.
How To Make Pistachio Muffins
Make the crumb topping first so that it is ready to sprinkle onto the muffins right before baking.
Make The Pistachio Crumble Topping
In my opinion, every muffin should have a sweet and crunchy muffin top. This pistachio crumb version is an adaptation of the easy crumb topping that I use on most of my muffins and on my blueberry crumble recipe.
If you don't want to add a crumb topping, I don't understand, but I support you. You can always just sprinkle some coarse sugar on top of the muffins instead.
- Put roughly two-thirds of your pistachio nuts in a blender and blitz until they are a fine powder. Don't go too far, or they will start to turn to pistachio butter!
- Pour the ground pistachios into a medium bowl and combine with the flour, both sugars, and sea salt - mix everything together.
- Melt your butter in the microwave and pour about ¾ of it into the mix. Use a fork or your fingers to mix the butter into the dry ingredients.
- Add more melted butter as needed so the crumble can form into little clumps. You may not need all the butter, so don't add it all in one go.
- Once you are able to pinch some of the crumble together and it holds its shape, it's ready.
- Chop the reserved pistachios roughly and mix them through the crumble for extra crunchy pistachio pieces in every bite.
- Set aside until the muffin batter is ready.
Make the Pistachio Muffin Batter
This is such an easy muffin recipe. It uses the same base recipe as my Raspberry Muffins, but I've adjusted it to show off the pistachios better. The best thing about this recipe is that you don't need any stand mixers or fancy equipment; you can just use a bowl and a regular whisk.
Whisk Eggs + Sugars
Preheat your oven to 425°F / 220°C (200° fan) and line a muffin tin with paper liners.
To a large bowl, add the eggs, white sugar, and light brown sugar and whisk until combined.
Wet Ingredients
Add the wet ingredients, including sour cream, vegetable oil, pistachio paste, vanilla extract, and almond extract - whisk until combined.
Dry Ingredients
Sift in the flour, baking powder, and salt, then whisk until there are no more lumps.
Add Pistachios
Add the chopped pistachios to the muffin batter and mix until evenly distributed.
Scoop Into Pan
Scoop pistachio muffin batter into the prepared muffin pan, filling almost to the top of the muffin cups, leaving about ⅛ inch space at the top.
Sprinkle the tops of the muffins generously with pistachio crumble topping.
Bake
Bake at 425°F / 220 °C for 5 minutes, then without opening the oven, turn the temperature down to 350°F / 180°C (160° fan). This will help to get a high rise and domed tops.
Remove from the oven and let them sit in the pan for 5 minutes before transferring to a wire rack to cool. (If you can resist digging in while they are still warm!)
The Secret To Domed Muffin Tops
The secret to getting those bakery-style muffins with nice, high, domed tops is all in the baking. You want to bake your muffins at two different temperatures. Start the muffins off on a high oven temperature (425°F / 220°C) for the first five minutes to shock the muffin, release steam and help them to rise quickly.
After five minutes, your muffins should have risen a bit above the top of the muffin liners. Then, turn the temperature down to 350°F / 180°C for the remainder of the baking time to make sure they stay nice and fluffy and moist without overbaking.
It's also important to fill the muffin liners high enough to begin with; they should almost reach the top, leaving just about ⅛ inch space at the top (for the crumb topping).
Storage
If just keeping the muffins for a day or so before they are all devoured, you can store them in a bowl or basket with a clean dish towel draped over them. This will help to maintain the crunchy muffin tops. (Think Little Red Riding Hood).
After the first day, transfer them to an airtight container with a paper towel on the bottom to absorb any condensation. They will be good like this for 3-5 days.
FAQ
Pistachio paste is just another name for pistachio butter. They are made from 100% pistachios which have been roasted and blended to make a smooth paste or 'butter'. Not to be confused with pistachio cream which is a sweet pistachio spread made with multiple ingredients.
The trick is to start baking the muffins on a very high temperature (425°F / 220°C), the initial heat will release steam and help the muffins to rise. Then after 5 minutes, turn the oven temperature down to 350°F / 180°C and bake as normal for the remaining time.
It's best to use unsalted pistachios if you can find them, but salted pistachios will still work and you won't really taste the salt. It's much easier if you buy shelled pistachios so you don't have to individually remove each shell. I use these pistachios.
Show Me Your Bakes!
If you make this recipe, please tag @bonni_bakery on Instagram or send me a photo - I love seeing all your creations.
Want your bake featured on the blog? You can also upload a photo here.
More Muffins
If you loved these, try some of my other muffin recipes:
Recipe
Pistachio Muffins Recipe
Ingredients
- 112 g (1 stick) Unsalted Butter
- 60 g (½ cup) All-purpose Flour (Plain flour)
- 90 g (¾ cup) Pistachios
- 66 g (⅓ cup) Granulated Sugar (Caster Sugar)
- 70 g (⅓ cup) Light Brown Sugar
- 1 teaspoon Sea Salt
- 165 g (¾ cup) Light Brown Sugar
- 150 g (¾ cup) Granulated Sugar (Caster Sugar)
- 3 Large Eggs room temperature
- 345 g (1½ cups) Sour Cream room temperature
- 240 ml (1 cup) Vegetable Oil
- 2 tablespoon Pistachio Paste make your own, or buy online.
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 375 g (3 cups) All-purpose Flour (Plain Flour)
- 4 ½ teaspoon (4½ teaspoon) Baking Powder
- 1 teaspoon Salt
- 120 g (1 cup) Pistachios chopped
Equipment
- Large Mixing Bowl
Instructions
- Melt butter in the microwave.112 g (1 stick) Unsalted Butter
- Pulse roughly two-thirds of the pistachios in a blender until a fine powder forms.90 g (¾ cup) Pistachios
- Mix together the pistachio powder, flour, both sugars and sea salt in a bowl.60 g (½ cup) All-purpose Flour, 66 g (⅓ cup) Granulated Sugar, 70 g (⅓ cup) Light Brown Sugar, 1 teaspoon Sea Salt
- Add ¾ of the melted butter and mix with a fork or your hands. Add butter a little at a time until the crumble can be pinched together and hold its shape. You may not need all the butter.
- Roughly chop the remaining pistachios and mix them through the crumble. Set aside until muffin batter is ready.
- Preheat oven to 425°F / 220°C (200° fan) and line a muffin pan with paper liners.
- Whisk together egg, white sugar and brown sugar, just until combined.150 g (¾ cup) Granulated Sugar, 3 Large Eggs, 165 g (¾ cup) Light Brown Sugar
- Add sour cream, vegetable oil, pistachio paste, vanilla and almond extract and whisk together.345 g (1½ cups) Sour Cream, 240 ml (1 cup) Vegetable Oil, 2 tablespoon Pistachio Paste, 1 teaspoon Vanilla Extract, 1 teaspoon Almond Extract
- Sift in the flour, baking powder and salt and then whisk until lump-free.375 g (3 cups) All-purpose Flour, 4 ½ teaspoon (4½ tsp) Baking Powder, 1 teaspoon Salt
- Add chopped pistachios to the muffin batter and mix through until evenly distributed.120 g (1 cup) Pistachios
- Scoop batter into prepared muffin pans and fill almost to the top, leaving about ⅛ inch space at the top.
- Generously cover the top of each muffin with the pistachio crumble.
- Bake at 425°F / 220°C (200° fan) for 5 minutes, then turn the temperature down to 350°F / 180°C (160° fan) for a further 13 minutes. Do not open the oven when you lower the temperature.
- Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire rack to cool.
Nutrition
Notes
- Pistachios - I use unsalted pistachios with the shells already removed.
- Pistachio Paste - Make sure you use pistachio paste or butter - NOT pistachio cream. You can either buy this online or easily make your own pistachio paste at home.
Francesca Murphy
Best muffins I have ever made they’d so so good. I made the pistachio butter in the blender and it came out delicious. I have lots of ideas that I can use the Pistachio butter in. I have used it in my homemade soft serve ice cream already.
Grandma
You got me at pistachio muffins
HAPPY
NATIONAL
MUFFIN
DAY
Jovanessa Alcantara
As school starting over in our part of the country just next week. I made these for my littles last night to get back in the swing of things, as i make fresh baked goodies weekly for a liitle extra love while school is in. He absolutely loved them! Thank you for this recipe and how easy and simple to follow it was. My guy doesn't like actual pistachios ( he's 7 i think its a texture thing with all nuts for now). I omitted the whole pistachios in the actual recipe. I upped it to 4 tbsps. of pistachios paste. Split the batter in half and did one batch crumble one batch without. They were divine. He likes the no crumble best and i am obsessed with the sweet and salty crunchy goodness of the batch with crumbles. Again the best! muffins. I highly recommend to Anyone!
Jules
I'm so happy to hear you both loved the muffins, thank you for taking the time to let me know! They are my favourite muffins too!
Lucy Sim Conway
I like this recipe but it tasted like almond muffins with so much almond extract. It overwhelmed the pistachios. But still tasty.
Jules
Hi Lucy,
That's a really good note, thank you. I will maybe update the recipe to say to flavor with almond extract to taste so people can decide how heavily they want to flavor it. Thanks for trying my recipe and for your helpful feedback 🙂
Cindy P
These are maybe the best muffins I’ve ever made. Everyone who tasted one absolutely raved about it! (Have Pistacchiosa brand pistachio butter) My husband saved the crumb topping that fell off while baking and sprinkled it on toast this morning! I’ll be making this recipe again and again! Next time I may try it in a loaf shape.
Jules
Yay! Thank you so much for your lovely comment! I'm so happy to hear you and your family enjoyed them! I also have to try so hard not to eat that crumble right out of the bowl haha. Thank you for trying my recipe and for taking the time to let me know you liked it 🙂
miki berman
I was wondering if these would be good Gluten Free...? Have u tried them GF? If so then would I use almond flour or all purpose GF flours like Bob's red Mill brand.
I want to bake for my GF friends.
Thanks
Jules
Hi Miki,
You can definitely make these gluten free. You can substitute with gluten free flour or almond flour (personally I like almond flour better for this particular recipe as it adds to the flavor). You could also experiment with making some pistachio flour if you have a food processor. If you blitz the pistachios like you do for the crumnble topping, but let it run a little longer, you will have pistachio flour which you can substitute some of the flour for in the recipe for an extra pistachio punch! Enjoy!
Chris Radwanski
These were a perfect for my on the go morning breakfast. That crumble on top was oh so tasty! My mouth is watering just looking at them.
Jules
I think that crumble may be my best invention ever 😀