Looking for a recipe for your favorite muffins that’s completely from-scratch, with real pistachios, and without any pre-made mixes? This recipe for Pistachio Muffins gives you that classic nutty flavor you love without pudding mix!
Think light and fluffy easy homemade muffins with a crispy, crunchy, extra nutty muffin top. They come together in just 25 minutes and in just one bowl.
As an environmental scientist, I am always trying to highlight sustainable ingredients.
Pistachios are part of a sustainable diet because they are grown locally (in the U.S.), and their production emits very low amounts of CO2 and does not pose any threat to air, land, water, and animals.
Green tip: Local foods have less associated transportation costs and fuel emissions.
Pistachio Muffins Ingredients
Here’s everything you need:
- Granulated sugar. For sweetness.
- Pistachios. Roasted, salted, and shelled. I buy these.
- Oil. Coconut, vegetable, or canola, or grapeseed preferred.
- All-purpose flour. This acts as the base of your batter.
- Baking powder. For rising.
- Salt. To ramp up the other flavors.
- Egg. Or a flax egg. It acts primarily as a binder in this recipe.
- Vanilla extract. For extra flavor.
- Milk. Cows or unsweetened nondairy.
- Butter. Just 1 tablespoon for the crumbly top.
Pistachio Muffins Tips and Tricks
Create Pistachio Sugar
In order to equally distribute the nutty pistachio flavor into the muffins, the first step is to break it down into a fine dust.
Add the shelled pistachios to a food processor or high-powered blender with the sugar and process on high until there are no chunks remaining. This will form pistachio sugar that you’ll add both into your muffins and on top!
Save Some for Later
Separate out 1/2 cup of the pistachio sugar and set it aside. Add the rest to a large mixing bowl to make your muffin batter.
Start with the Oil
Start by whisking the oil and pistachio sugar together. Add the oil to the mixing bowl and use a hand mixer to mix the oil and pistachio sugar until well combined.
These muffins are best when they are not overmixed, so combining the ingredients in this order is the easiest way to get a smooth batter.
Add the Dry Ingredients, then the Wet
Next, add the flour, baking powder, and salt and mix. Then, add the milk, vanilla extract, and egg.
Use the hand mixer on high to mix until you’re left with a silky-smooth batter.
Leave Some Space for Rising
Line or grease a muffin tin. I like to use a large cookie scoop to easily add the muffin batter into each baking cup.
Green tip: Consider these reusable silicone muffin tin liners to reduce your contribution to waste. They are naturally nonstick, easy to clean and last forever!
Fill each cup about 3/4 of the way, leaving some room for the muffins to rise without overflowing too much.
Add the Crumble on Top
Make your crumble top by melting the butter and mixing it with the pistachio sugar you previously set aside.
One tablespoon of butter will melt quickly in the microwave. Add it to a microwave-safe dish and microwave on high in 10-second increments, stirring in between, until completely melted.
Use a fork or whisk to combine the melted butter with the pistachio and sugar mixture, and then use clean hands to crumble about 1/2 teaspoon of the crumble-top mixture onto each muffin.
Then, bake for 15-17 minutes, until the crumble top is golden brown.
Storing Your Pistachio Muffins
These Pistachio Muffins without pudding mix should be covered or stored in an airtight container to keep them fresh as long as possible.
The muffins will stay moist and delicious at room temperature for 3-4 days before they start to dry out.
You can also freeze them to keep them fresh longer. They can be frozen for up to 6 months and easily thawed out at room temperature or overnight in the refrigerator.
Pistachio Muffins Frequently Asked Questions
Why are pistachio muffins green?
Raw pistachios have a naturally green hue. A lot of pistachio muffins contain a pistachio pudding mix or food coloring to make them extra green.
Muffins that are naturally colored with real pistachios may or may not appear green, depending on the hue of the pistachios used.
Why You Should Make these Pistachio Muffins with No Pudding Mix
- The real pistachios! No artificial coloring or flavor here! Just real pistachios in every bite.
- The texture. Light and fluffy muffins with a crispy crumbly muffin top.
- The flavors. The perfect balance of nutty and sweet.
Pistachio Muffins (No Pudding Mix!)PIN RATE Print
- 1 cup Roasted and salted shelled pistachios
- 1 cup granulated sugar
- ½ cup oil (vegetable, canola, coconut, or grapeseed)
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 large egg
- 2 teaspoon vanilla extract
- ¾ cup milk (cows or unsweetened non-dairy)
- 1 tablespoon unsalted butter (melted)
- Preheat your oven to 400°F and line or grease your muffin tins. (Try these reusable silicone baking cups to reduce your waste!)
- Separate out ½ cup of the pistachio sugar and set aside. Add the rest to a large mixing bowl with the oil. Use a hand mixer on high to quickly combine.
- Add the flour, baking powder, salt, vanilla extract, egg, and milk and use the hand mixer on high to mix until smooth.
- Add the melted butter to the pistachio sugar you previously set aside and use a fork or whisk to combine to form a crumble for the top of your muffins.
- Use a cookie scoop or spoon to fill each muffin cup ¾ of the way.
- Crumble about ½ teaspoon of the butter/pistachio sugar mixture on top.
- Bake for 15-17 until crumble top is golden brown.
- Make sure to only fill each muffin cup about 3/4 of the way to leave room for rising.
- Need more muffins to fill your basket? Check out the selection of my best muffin recipes for every type of diet and occasion!