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Pistachio Muffin with No Pudding Mix with bite taken out

Pistachio Muffins (No Pudding Mix!)

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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.
Course Breakfast, Dessert, Snacks
Cuisine American
Diet Vegan, Vegetarian
Keyword 30 Minutes or Less, Muffins, Pistachio Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 muffins
Author Marley Goldin

Equipment

Ingredients

  • 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

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).
    1 cup Roasted and salted shelled pistachios, 1 cup granulated sugar
    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 quickly combine.
    ½ cup oil
    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.
    1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon table salt, 1 large egg, 2 teaspoon vanilla extract, ¾ cup milk
    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.
    1 tablespoon unsalted butter
  • 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.

Notes

  • 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!