Bakery Style Pistachio Nut Muffins (dairy-free)

These dairy-free Pistachio Nut Muffins live up to the pistachio’s nickname, the “happy nut.” Fluffy on the inside with sugar pistachio domed tops, these dairy free muffins are easy to whip up and ready to eat in less than 30 minutes.

What You Will Love About These Muffins

• Fluffy on the inside and crunchy on the top. These homemade pistachio muffins are moist and delicious, with a sugared-pistachio nut crunch.
• Dairy-free and delicious. Although made without milk or butter, no one will know or care.
• Tasty nutrition. Pistachios are a good source of fiber, protein, vitamin B6 and more.
• Easy to make in under 30 minutes. This recipe uses only one bowl and yields a dozen beautiful, delicious, ready-to-eat muffins in 30 minutes or less!

Pistachio Muffin Recipe Ingredient Notes

• Pistachio pudding mix. This recipe uses a pistachio pudding mix (just like the bakery versions). The Jell-O Pistachio Instant Pudding Mix is dairy-free! Always read labels – just in case they change their recipe. It does contain artificial coloring, which isn’t my preference, but it’s one packet, and I like to make these for St. Patrick’s Day.
  • Prefer to make pistachio muffins without a pudding mix? Try my vegan matcha pistachio muffins.
• Cooking oil. This recipe calls for 1/2 cup of canola oil, but you can substitute with avocado oil if you like.
• Milk. I use almond milk (unsweetened, original), but you can use another dairy-free milk substitute (or regular if those eating the muffins don’t have a dairy allergy or intolerance).
• Baking powder. This recipe calls for 2 tsp of baking powder. Make sure it isn’t expired because that would affect your muffins’ leavening/rising. If in doubt, add a small amount of your baking powder to hot water. If it immediately fizzes and bubbles, it’s good. If it doesn’t, don’t use it. You can make your own by combining 2 parts cream of tartar with 1 part baking soda and 1 part cornstarch.
• Sugar. You can use regular sugar (mine in the photo doesn’t look white because I typically use organic sugar, which is less refined).
• Large crystal sugar. These are for the tops of your muffins! You can use raw sugar or other larger, coarse sugar.
• Real pistachios. These are also for the top of the muffins, and you can use raw, roasted, salted or unsalted.

How to Make These Pistachio Crunch Muffins: Step-by-Step

Note: This post has a printable recipe card at the end.

PREPARATION

• Preheat your oven to 425 degrees F.
• Gather your ingredients, a large mixing bowl, large spoon or whisk and a 12 cup muffin pan.
• Either line your pan with nonstick muffin liners OR spray them with nonstick baking spray.

EQUIPMENT PRO TIP: If you have two muffin pans, use both and put half of the muffins in each, leaving empty tins between each muffin. It will help produce a bakery-style rise and crispy domed tops. It’s not necessary, but if you have two pans and don’t mind washing both … it’s worth it.

STEP 1: Mix the dry ingredients (flour, sugar, pistachio pudding mix, baking powder, baking soda and salt) until blended.

STEP 2: Add the wet ingredients (oil, egg, nut milk and vanilla)

STEP 3: Mix all the ingredients with a large spoon or rubber scraper until blended. Don’t overmix; overmixing can produce tough muffins.

Step 4: Add the mixture to the muffin pan, dividing evenly between the 12 muffin cups. Using a cookie scoop makes it easier and less messy, but a large spoon or measuring cup also works well. Unlike cupcakes, you want to fill muffin tins to or near the top.

NOTE: Your batter will be thick. The right consistency is somewhere between cake batter and cookie dough.

Step 5: Let your batter rest while you prepare the pistachios.

Step 6: Rough-chop or pound the nuts to crush them to varying degrees (uniform sizes aren’t your goal). My favorite method is to put them in a baggy and use a rolling pin or the flat side of a meat tenderizer to smash them (it can be therapeutic).

Step 7: Sprinkle your muffin batter with the pistachio pieces and then add coarse sugar crystals (I use a total of about 1 Tbsp, but you can use more … or less.

Step 8: Bake the muffins for 8 minutes at 425 degrees F; then lower your oven temperature to 350 degrees and finish baking them (another 8-12 minutes, depending on your oven – mine takes 10). Remove when a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool a bit … and then enjoy!

What to Eat with These Bakery Style Pistachio Muffins

• Pistachio muffins taste delicious on their own! The sweet, crunchy muffin top requires no additions.
• Of course, you can slice these open and top with your dairy-free butter (or real, if you don’t have dairy issues). The pistachio flavor and warm melted “butter” are a powerful combo.
• Top with jelly or jam.

Ingredient Substitutions and Recipe Variations

• If you want to save a little time and can find them, you can use chopped pistachios in this recipe instead of whole.
• If you prefer, you can sub the almond milk for another dairy-free milk substitute (or real milk if you have no dairy issues)
• Looking for a dairy-free pistachio muffin recipe that doesn’t use eggs or pudding mix? Try my vegan pistachio muffins.

Frequently Asked Questions

Can I make this recipe using large 6-cup muffin tins instead?

Yes. Divide the batter between 6 large muffin cups and reduce the time on the higher temperature (425 degrees F) from 8 minutes to 5 (we don’t want the tops burning). Reduce the oven temperature, then continue baking for another 22-25 minutes.

Can I freeze these?

Yes, these bakery-style pistachio muffins freeze nicely. After they have fully cooled, gently wrap them in aluminum foil or plastic wrap and put them in an airtight container or baggy. Store for up to 3 months in your freezer.

Can I make these pistachio nut muffins without real pistachios?

Yes. You can omit the nuts on top, and you will still love this delicious recipe! If you don’t have pistachios and need a nut substitute, I recommend walnuts. Chopped walnuts taste great with pistachio muffins.

Can I add chopped pistachios or green food coloring to the batter?

Yes. You can add a drop or two of green food coloring to make these even more festive for St. Patrick’s Day. Instead of – or in addition to – you can add some extra (about 1/4 cup) of chopped pistachios to the batter. 

Can I really make muffins without milk?

Yes, absolutely! I’ve made only milk-free muffins for almost 30 years (and my picky taste-testers who do and do not have any issues with dairy love them all)

Other Dairy-Free Muffin Recipes You’ll Love

• Dairy-Free Corn Muffins
• Dairy-Free Banana Muffins
• Cranberry Orange Muffins
• Chocolate Chip Mocha Muffins
• Strawberry Banana Nut Muffins
• Vegan Pistachio Matcha Muffins