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Pistachio Muffins (No Pudding Mix!)

on September 25, 2022
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4.50 from 2 votes
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These fluffy Pistachio Muffins boast a nutty, sweet flavor without the pudding mix. Plus, they have the best crumbly top.
Pistachio Muffin with No Pudding Mix with bite taken out

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.

Close up of Pistachio Muffins surrounded by shelled pistachios

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.
overhead view of all ingredients - baking powder, egg, vanilla extract, sugar, flour, milk, oil, pistachios, butter, salt

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!

Using a food processor to combine pistachios with granulated sugar

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.

Setting aside some pistachio and sugar mixture to

Start with the Oil

Start by creaming 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.

Continue to mix on high for 2-3 minutes to ensure they are well combined and to aerate the base of your muffin batter.

Adding oil to pistachio and sugar mixture to make muffins

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.

Adding dry ingredient to muffin 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.

Filling muffin cups with batter

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.

Crumbling buttery pistachio and sugar mixture on top of muffins

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.

Dish filled with just-baked Pistachio Muffins

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.

Want to sharpen your kitchen skills?

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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.

If you’re loving these Pistachio Muffins with No Pudding Mix, check out this 4-Ingredient Banana Bread and Blueberry Chocolate Chip Muffins.

Pistachio Muffin with No Pudding Mix with bite taken out

Pistachio Muffins (No Pudding Mix!)

4.5 from 2 votes
Marley Goldin
PRINT PIN RATE
These fluffy and airy Pistachio Muffins boast a nutty, sweet flavor without the pudding mix. Plus, the crumbly top is the perfect finish to this moist muffin.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 muffins

Ingredients
  

  • 1 cup Roasted and salted shelled pistachios
  • 1 cup granulated sugar
  • 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)

Instructions
 

  • Preheat your oven to 400°F and line or grease your muffin tins. (Try these reusable silicone baking cups to reduce your waste!)
  • Add the pistachios and sugar to a food processor or high-powered blender and blend on high until the nuts and sugar are broken down into a fine dust (about 30 seconds).
    Using a food processor to combine pistachios with granulated sugar
  • 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 combine.
    Setting aside some pistachio and sugar mixture to
  • Add the flour, baking powder, salt, vanilla extract, egg, and milk and use the hand mixer on high to mix until smooth.
    Adding dry ingredient to muffin batter
  • 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.
    Filling muffin cups with batter
  • Crumble about ½ teaspoon of the butter/pistachio sugar mixture on top.
    Crumbling buttery pistachio and sugar mixture on top of muffins
  • Bake for 15-17 until crumble top is golden brown.

Pro Tips

  • 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!
Course Breakfast, Dessert, Snacks
Cuisine American
Diet Vegan, Vegetarian
Keyword 30 Minutes or Less, Muffins, Pistachio Muffins
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @marleysmenu on Instagram.

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2 thoughts on “Pistachio Muffins (No Pudding Mix!)”

  1. 4 stars
    It tasted amazing, but I would definitely use less butter next time, or don’t melt it. It wasn’t crumbly. It was more like a runny paste that I drizzled on top. Also, I will probably use less flour next time or more milk because the batter was pretty thick so the muffins were fairly dense. This was my first time using this recipe though. I would still recommend:) it was very good anyways

    1. So glad you loved the flavor, Miley!! I’m sorry the crumble top didn’t work out! I’m curious- did you blend the sugar and pistachio into a fine dust? I’d love to figure out what went wrong there so I can be more clear with my instructions 🙂

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