Why are my pistachio muffins dry?

Dry pistachio muffins usually happen for a few common reasons. The biggest culprits are overmixing the batter, which makes them tough, or using too much flour. Always spoon your flour into the measuring cup and level it off. Another big one is overbaking them; keep a close eye on your oven and test with a toothpick just until it comes out with moist crumbs. These tips will help you get wonderfully moist pistachio muffins every time! If you’re looking for other creative approaches to this classic, Ella's Better Bakes offers great insights.

Can you make pistachio muffins ahead of time?

Absolutely! You can prepare the batter for these pistachio muffins the night before and store it covered in the fridge. Just give it a gentle stir before scooping and baking. You can also bake the pistachio muffins completely, let them cool, and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked muffins for up to 3 months.

What kind of pistachios are best for baking?

For the best flavor and texture in your pistachio muffins, I recommend using shelled, unsalted pistachios. Buying them already shelled saves you time! You can use raw pistachios, but lightly toasted pistachios often have a deeper, richer flavor. Just make sure they're roughly chopped to add that lovely crunch and distribute evenly throughout your pistachio muffins.

Do pistachio muffins need to be refrigerated?

No, these pistachio muffins do not typically need to be refrigerated. Storing them in an airtight container at room temperature is perfectly fine for 2-3 days, helping them stay soft and moist. If you add perishable ingredients like fresh fruit or a cream cheese swirl, then refrigerating them would be a good idea. Otherwise, keeping them covered on the counter is best!

Pistachio Muffins: Delicious & Easy 12-Pack

Description

Bake delicious, moist, and flavorful pistachio muffins perfect for any occasion. These vibrant nutty treats bring joy with every bite!

Ingredients

Scale

2 cups all-purpose flour

1 pack instant pistachio pudding mix (3.4 oz)

¼ teaspoon kosher salt

2 teaspoons baking powder

¾ cup granulated sugar

2 large eggs, room temperature

⅓ cup vegetable oil

¼ cup unsalted butter, melted

½ cup full-fat sour cream, room temperature

⅓ cup whole milk, room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract

⅓ cup turbinado sugar, for topping

½ cup pistachios, shelled and roughly chopped

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Instructions

1. Prep Your Pan: Line a standard 12-cup muffin tin with cupcake liners (or lightly grease the openings).

2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, instant pistachio pudding mix, kosher salt, and baking powder. Set aside.

3. Mix Wet Ingredients (Part 1): In a large bowl, whisk together the granulated sugar, room temperature large eggs, vegetable oil, and melted unsalted butter until smooth.

4. Mix Wet Ingredients (Part 2): Pour in the room temperature full-fat sour cream, whole milk, vanilla extract, and almond extract. Whisk again until fully incorporated.

5. Combine Wet and Dry: Gently pour the dry ingredients mixture into the wet ingredients. Use a rubber spatula to slowly mix and fold the batter together, scraping down to the bottom. Do not overmix; a few lumps are fine.

6. Rest the Batter & Preheat: Allow the muffin batter to rest for about 10-15 minutes while you preheat your oven to 425℉ (220℃).

7. Fill and Top: Scoop the batter evenly between the prepared muffin liners, filling each about ¾ full. Sprinkle generously with turbinado sugar and roughly chopped pistachios.

8. Bake: Place the muffin tin into the preheated 425℉ oven and bake for 5 minutes. Reduce the oven temperature to 375℉ (190℃) (without opening the door) and continue baking for an additional 13-15 minutes. Muffins are done when a toothpick inserted into the center comes out with moist crumbs, but no wet batter.

9. Cool: Transfer the muffin tin to a wire rack to cool for 5 minutes. Then, carefully remove the muffins from the tin to finish cooling completely on the wire rack.

Notes

Use room temperature ingredients for a smoother batter and better texture. Do not overmix the batter to avoid tough muffins. The initial high heat of 425℉ helps create tall, bakery-style muffin tops. For substitutions: plain Greek yogurt or buttermilk can replace sour cream; any milk (dairy or dairy-free) can be used; melted coconut oil or another neutral oil can replace vegetable oil. Consider adding white chocolate chips or citrus zest for variations. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze baked muffins for up to 3 months.

Prep Time: 10-15 minutes
Cook Time: 18-20 minutes
Category: Dessert
Method: Baking
Cuisine: American