Pistachio butter muffins are bakery-style muffins made with their flavor from real pistachios. These muffins are fluffy and moist with crunch pistachios and pistachio butter used for the best flavor.
Recipe Highlights
- How they taste: Pistachio butter muffins are moist muffins with the flavor of pistachio butter. The butter gives the muffins their color along with pistachio pudding mix. The chopped pistachios are able to truly bring texture to the pistachio butter muffins without having to work overtime to provide the flavor of pistachio thanks to the butter.
- Skill level: These muffins are super easy to make. With all the ingredients and these easy to follow directions in this recipe you won’t have any issues making delicious muffins.
- Storing: Pistachio butter muffins will be just fine in the refrigerator or on the counter top. If you’d like to preserve them longer freezing is an option as well. More info on storing in the blog post below.
Ingredient tips
- Pistachio: Roasted pistachios are recommend for a deeper flavor bur raw pistachios are fine as well.
- Four: Be sure to use all-purpose flour in this recipe. Bread flour, gluten-free flours or any alternatives will change the texture and require an adjusted recipe.
- Pudding mix: Pistachio pudding mix is a classic ingredient in pistachio muffins. The mix mainly provides color because I’ve tested the muffins without the butter and the pistachio flavor falls flat in my opinion and rely too much on the chopped pistachios.
- Pistachio butter: This is my secret to making the muffins burst with true pistachio flavor. Without the butter the muffins aren’t that interesting to me and I enjoy pistachios. The pudding mix just doesn’t have a strong enough flavor to stand on its own but it’s fantastic for giving the bright green color to the pistachio butter muffins.
- Milk: Whole milk is used in the ingredient list but you have flexibility with this ingredient. Any milk will work and you won’t lose flavor in the recipe. If try something with a strong flavoring like almond milk you may alter the flavor a little so make sure you use a milk that is a bit neutral.
- Vegetable oil: Oil tends to provide a moister texture than butter but you can swap them out. Oil is much cheaper but butter can provide its flavor to the muffins in the end.
Chef’s tips
- I’ve made the recipe easy enough so that if you don’t have pistachio butter you can simply skip the ingredient. Times are a bit hard right now and to make the recipe budget-friendly you can skip it.
- If you’re a Dubai chocolate fan, you can add in a few milk chocolate chips. Just a few to get that hint of chocolate. The muffins turn out delightful that way.
How To Make Pistachio Butter Muffins
- You’re going to start out by combining the dry and wet ingredients. Then, you’re going to fold in the shopped pistachios.
- Now, scoop the batter into a lined muffin pan. Sprinkle a few chopped pistachios across the top of the muffins.
- Bake the pistachio butter muffins until they have risen and are baked through the center.
- Remove from the oven and allow them to cool before serving, enjoy!
Storing
Storing these pistachio muffins are super easy. You can leave them on the counter in a sealed container for 2-3 days or store the in a container in the fridge for up to 5 days. Note, they will get hard in the fridge so leave them on the counter to come to room temperature or pop them in the microwave a few seconds.
For freezing, store them in a container or a sealed plastic bag and they’ll keep for quite some time.
Frequently Asked Questions (FAQs)
What do pistachio muffins taste like?
These muffins taste like the pistachio butter added. If you skip it the pistachio muffins will have the slight taste of the instant pudding mix that’s used in the recipe. And that has more of an almond flavor to it.
What are the best pistachios to use?
There are bunch of pistachios to in the store but roasted pistachios are best. Whether they are salted or non-salted isn’t really important for the recipe.
Do I need to use liners when baking the muffins?
If the muffin pan is non-stick you can skip the liners. The liners are great when serving but they are only really used in baking if your pan sticking.
Can I skip the instant pudding mix?
Yes, and I the muffins are great without it as long as you use the pistachio butter. The instant pudding isn’t real pistachio flavor, it’s artificial.
Pistachio recipes to try next
- Pistacho Pesto
- Pistachio Pudding Cake
- Pistachio Butter Bread
- Pistachio Rice Krispie Treats
- Pistachio Crusted Salmon
- Pistachio Fluff
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Pistachio Butter Muffins
Ingredients
Wet ingredients
- 1/2 cup nut butter (pistachio)
- 3 large egg
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
Dry ingredients
- 2 cup all-purpose flour (240g)
- 2 teaspoon baking powder
- 3.4 ounce instant pudding mix (pistachio flavored)
- 1/4 teaspoon salt
- 1/2 cup pistachio (chopped)
Instructions
- Preheat the oven to 400℉.
- Mix together the wet ingredients. In another bowl, mix the dry ingredients minus the pistachios. Then, combine the dry and wet ingredients. Fold in most of the pistachios but save a few to top the muffins.
- Add the batter to a muffin pan, the recipe makes 12 muffins. Then, sprinkle a few pistachios on the top of each muffin.
- Bake for 15-20 minutes or until the center of the muffins are cooked all the way through. You can check this with a toothpick or knife inserted in the center. If it comes out clean with a few crumbs the muffins are ready.
- Remove them from the oven once they are done and allow them to cool before serving. You can serve them slightly warm.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.