Pistachio Muffins

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These easy Pistachio Muffins are soft, fluffy, and flavorful made from ground pistachios. Buttermilk adds a hint of tang and moisture; these muffins do not use a pudding mix. Chopped pistachios and pistachio butter create a golden, crunchy finish to the muffins you can enjoy any time of day.

A pistachio muffin topped with pistachios and pistachio butter sitting on parchment paper.

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These muffins come together easily in one bowl with simple pantry ingredients. The batter is thick and bakes into beautifully domed, bakery-style muffins without any fuss. They are perfect for busy mornings or weekend baking.

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Ingredients
Additions & Substitutions
Confidence Tip
Frequently Asked Questions
Other Pistachio Recipes
Easy Pistachio Muffins with Crunchy Tops

Serve them warm with coffee or tuck them into lunchboxes—they’re versatile, nutty, and naturally delicious similar to the Zucchini Muffins, Banana And Pumpkin Muffins, or the Gluten-Free Pumpkin Muffins.

Ingredients

You will need the following ingredients to make this pistachio muffin recipe:

Ingredient Notes

Buttermilk - I added buttermilk during my recipe testing as a way to increase the moisture. Buttermilk added tang to the muffins, which keeps them from becoming too sweet. I also found that the muffins were more tender. The buttermilk reacts with the baking soda to make the crumb tender and help these muffins to rise.
Ground Pistachios - I am using real pistachios instead of using a pudding mix. I tested using a mix and found that the flavor of the muffins was artificial. I strive to create food that is natural in taste, ingredients, and texture. I felt that the pudding mix, while easy to use, didn't create a natural pistachio taste.

See the recipe card for quantities.

Additions & Substitutions

Additions:

Chocolate Chips - Fold in ½ cup of either white chocolate or dark chocolate chips for added sweetness and a creamy contrast to the nutty flavor.
Lemon or Orange Zest - Mix in 1 teaspoon of zest to brighten the flavor with a fresh citrus note.
Cardamom or Cinnamon - Add ¼ teaspoon of ground cardamom or cinnamon for a warm, spiced twist.

Substitutions:

Vanilla Extract - Change up the extract to an almond extract, which pairs beautifully with the pistachios.
Honey or Citrus Glaze - Drizzle a simple glaze over the cooled muffins for added sweetness and a polished finish, or consider adding some sugar to the topping of pistachios. This will add some sweetness and crunch.
Gluten-Free Variation - To make these pistachio muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum (like Bob’s Red Mill or King Arthur). Make sure to spoon and level the flour for accuracy. The texture may be slightly more delicate, but the buttermilk helps keep them moist and tender.
Mini Muffins - Scoop batter into a mini muffin pan and reduce bake time to 12–15 minutes for bite-sized treats.

How To Make Pistachio Muffins: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Combining the dry ingredients in a large bowl.

Step 1: Preheat your oven and prepare your muffin tin with liners. Combine the flour, ground pistachios, baking powder, baking soda, and salt in a medium bowl.

Combining the wet ingredients into a medium bowl.

Step 2: Whisk the sugar and melted butter in a large mixing bowl until smooth. Add the eggs, buttermilk, and vanilla extract and mix well. Gradually fold the dry ingredients into the wet ingredients until they are combined.

Add the wet ingredients to the dry ingredients and combine the batter.

Step 3: Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Sprinkle the tops with the reserved chopped pistachios.

Place into a prepared muffin tin and bake.

Step 4: Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool.

Confidence Tip

Do not overmix the batter. The batter should be thick and smooth. If you overmix the batter will become dense.

A partially eaten pistachio muffin so you can see the inside crumb.

Frequently Asked Questions

How to store these bakery-style pistachio muffins?

Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Can I use salted pistachios?

Yes you can. Omit the salt or reduce the salt in the recipe.

Do I have to grind the pistachios?

Yes. Grind them in a food processor or a coffee bean grinder to create the right blend. By grinding the pistachios you will be able to distribute the nuts throughout the muffins evenly.

Is there a substitute for buttermilk?

Yes! To make a quick buttermilk substitute, combine ¾ cup milk (preferably whole or 2%) with 2 ¼ teaspoons of lemon juice or white vinegar. Let it sit for 5–10 minutes before using—it will slightly curdle and mimic the tang and acidity of real buttermilk.