Pistachio Muffins With White Chocolate Chips

These white chocolate pistachio muffins are one my favorite not-so-common dessert recipes. The muffins literally taste like something you'd get from a high-end bakery!

They're soft and moist with a slight crumb, have the perfect delicate balance of sweetness from the white chocolate chips and bold pistachio flavors from the pistachio nuts and pistachio pudding mix. 

Even if you don't typically like pistachios, I promise you'll love these muffins!

Ingredients

Check out the ingredients I use to make white chocolate pistachio muffins:

• 1 cup all-purpose flour
• ½ (3.4 oz) package pistachio pudding mix
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoon neutral oil
• 2 tablespoon unsalted butter, melted
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ cup milk
• ¼ cup sour cream
• ¼ cup pistachios, chopped
• ¼ cup white chocolate chunks

How To Make Pistachio Muffins with White Chocolate Chips

Step 1: Preheat the Oven

Preheat your oven to 425°F (210°C). While it’s heating up, line a 6-count muffin tin with cupcake liners. This will make cleanup a breeze and keep your muffins perfectly shaped!

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the flour, pistachio pudding mix, baking powder, and salt. Whisk them together until well mixed. The pistachio pudding mix is the star here, infusing the muffins with a rich, nutty flavor and vibrant green color.

Step 3: Whisk the Wet Ingredients

In a separate large bowl, whisk together the melted butter, neutral oil, granulated sugar, egg, vanilla extract, milk, and sour cream. Keep whisking until the mixture is smooth and well-blended. This creamy mixture will give our muffins a moist texture.

Step 4: Combine Wet and Dry

Gently fold the dry mixture into the wet ingredients. Stir just until combined; be careful not to over-mix, as this can lead to dense muffins. After combining, let the batter rest at room temperature for about 20-30 minutes. This allows the flavors to meld while the oven finishes preheating.

Step 5: Prepare for Baking

Using a 3-tablespoon cookie scoop, fill each muffin liner with the batter. Don’t be shy; the batter should fill them up nicely! To finish, sprinkle the tops with chopped pistachios and generous white chocolate chunks for a sweet, crunchy topping.

Step 6: Bake the Muffins

Place the muffins in the preheated oven and bake at 425°F for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 12-16 minutes.

To check for doneness, insert a toothpick into the center of a muffin; it should come out with a few moist crumbs—perfectly baked!

Step 7: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Whether you enjoy them with your morning coffee or as an afternoon treat, they are bound to be a hit! Enjoy every bite!

How To Store Pistachio Muffins

To keep your muffins fresh, allow them to cool completely before storing. Place them in an airtight container at room temperature for up to 3 days.

If you want to keep them longer, consider freezing them. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.  Let them thaw in the fridge before enjoying.

Pistachio Muffin Recipe FAQS

Can I use other types of nuts instead of pistachios?

Absolutely! Almonds or walnuts would also work well, though they will change the flavor profile. Just chop them into similar-sized pieces.

 Is there a way to make these muffins gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or another binding agent for the best results.

Can I skip the pudding mix?

The pistachio pudding mix adds flavor and moisture, but if you want to skip it, you can replace it with an additional ½ cup of flour and add 1-2 tablespoons of pistachio extract for flavor.

How do I know when my muffins are done?

Insert a toothpick into the center of a muffin. If it comes out with a few moist crumbs, they’re ready! If it comes out wet with batter, they need more time.