Are these Pistachio Muffins gorgeous, or what? This isn’t my recipe. I merely adapted it. It comes from David, at Spiced. If you think these muffins look good, I encourage you to visit Spiced, because everything David makes looks just as irresistible as these muffins. I modified his recipe to make fewer, but larger muffins. And then along the way, I threw in a couple of my own peculiarities.
Jumbo Pistachio Muffins
6
jumbo muffinsShelling pistachios is tedious, but the pre-shelled ones are rarely as tasty.
Ingredients
- For the Streusel
1 oz. granulated sugar
1 oz. (2 Tbs) brown sugar
½ tsp cinnamon
1½ oz. (3 Tbs) butter, melted
1⅝ oz. (6 Tbs) all-purpose flour
- For the Muffins
3¼ oz. (¾ cup) shelled, unsalted pistachios
7½ oz. (1½ cups) all-purpose flour
1 tsp baking powder
1 package (3.4 oz.) pistachio pudding mix
5 oz. (½ cup + 3 Tbs), granulated sugar
1½ oz. (3 Tbs) butter, softened
¼ tsp salt
2 large eggs
2¾ oz. (⅓ cup) hot water
2¼ oz. (¼ cup) milk
1⅛ oz. (3 Tbs) olive oil
1 tsp vanilla
Directions
- In a small bowl, whisk the sugars and cinnamon. Stir in the melted butter until well combined. Stir in the flour until well combined. (See notes.) Set aside.
- Line a 6-count, jumbo muffin tin with paper liners.
- Chop the pistachios. Place a fine-mesh sieve over the streusel. Scrape the pistachios into the sieve and sift the dust into the streusel. Set the remaining pistachios aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, baking powder, and pudding mix until well combined, 30 seconds on speed 4 (out of 10). Transfer to a mixing bowl.
- Cream the sugar, butter, and salt until light and sandy, 3 minutes on speed 6. Add eggs, one at a time, mixing well after each, ramping up from speed 4 to 6 over a span of 20 seconds for each egg.
- In a small bowl, hand-whisk the hot water, milk, oil, and vanilla. Next, you’ll add the flour and milk mixtures to the egg mixture, like this: on lowest speed, add the flour mixture in three additions and the milk mixture in two additions, alternating between the two, starting and ending with the flour. Fold in 1/2 of the reserved pistachios.
- Divide the batter between the muffin liners. Distribute the streusel over the muffins, and gently press it into the batter a little bit. Distribute the remaining pistachios over the streusel. Bake until a tester comes out clean, 30 minutes. Cool on a rack until you can safely handle them by hand, then use a butter knife to help you lift them from the tin and let them cool fully on the rack. Once fully, stone-cold cool, store in an airtight container.
Notes
- When you’re finished with Step 1, the streusel won’t look “finished.” And it’s not. As it rests, the flour will hydrate, and the streusel will properly dry out. Eventually, you’re going to toss some nut dust into it, which will finish it off perfectly.
- I have it on good authority that salted pistachios work just as well for these muffins.
These muffins have a crumb that is vaguely reminiscent of angel food. The texture feels light. Their aroma will remind you of walking into the best bakery.
My husband and I agreed that they’re delicious, but we didn’t agree on their flavor. When they’re just slightly warm, they taste just like instant pistachio pudding. Pistachio pudding was one of my favorites as a kid, so that flavor is familiar to me, and because of that, these muffins seem quite obviously “pistachio.” My husband, though, isn’t familiar with pistachio pudding, and to him, they seem to be almond flavored muffins, loaded with toasted pistachios. When they’re at room temperature, I lean more toward his point of view. (A very short trip through the microwave will bring that pudding flavor back, though.)
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Leftover even two days later, they’re nearly as good as they were when fresh.
Although the crumb is decidedly “muffin,” and not “cake,” I would not at all mind frosting these beauties. I also have a sneaky feeling that they’d welcome some chocolate chips. As an academic in my day job, I’m fascinated by the blurry line between the definitions of “muffin” and “cupcake,” so when I suggest frosting a muffin, I know exactly what chaos I’m unleashing.
David’s Pistachio Muffins make a great base for a strawberry shortcake. Warm them just slightly before busting them into large chunks. Substitute unsweetened Greek yogurt for the whipped cream, if you’d rather.
David’s Pistachio Muffins, Jumbo-Sized
Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. Thanks, Kesor.
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Ha ha! When I saw these I instantly thought, are these David’s recipes from Spiced? And they are, but of course slightly tweaked by yourself Jeff. Yes, I’m a fan of David’s but I think you’ve done him credit with these delicious Muffins!
Neil recently posted…Easy Banana Pudding Recipe
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Thanks, Neil! Good eye!!
You had my attention with the muffins, but then as a strawberry shortcake base, my mind is thinking if I have all the ingredients. If not, I’ll head to the store. These look absolutely delicious. Thanks for sharing.
Mmm! I loved that combo!
Sono ghiotta di pistacchi, ottimo dolce!!!!
Thank you!
That is an amazing looking muffin!! Thank you for sharing the recipe and the website with us.
Lori recently posted…My Weekly W’s
You’re welcome!
I’m a limited cook, so these muffins are beyond my skill set. But I know I’d love them. By the way, do pistachios find their way into many recipes?
That’s a great question! They do manage to have a certain cache.
So fluffy, and tender. I am totally with you that this should be the GREEN of the week 🙂
angiesrecipes recently posted…Easy German Bauernbrot / Weizenmischbrot
Agreed!
I love you, and David, but there’s no way I could use a pudding mix as an ingredient. That’s just me! If I didn’t know, I’m sure I’d love them!
Chef Mimi recently posted…Lamb Chops with Garlic-Caper Rub
Well, first of all, thank you. You are so sweet! Secondly, I know what you mean. But whereas you grew up with a mother who was an amazing cook, my mother fed me a steady diet of Cool Whip and Velveeta. Even though those days are well behind me, I can still have a soft spot in my heart for instant pudding mix.
Bookmarking to try later! I can taste them in my mind!
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Oh man, Jeff! Thank you so much for sharing this recipe – it truly makes me smile knowing that you and your husband enjoyed these. The pistachio dust in the streusel? *mind blown* So I think your husband might have been onto something with the almond reference here – https://heaventaste.org/why-does-pistachio-ice-cream-taste-like-almonds/. It seems that most pistachio ice creams actually use almonds to mimic the flavor. Now that’s some good food for thought! You can ponder that question right after pondering the difference between a cupcake and a frosted muffin. 🙂
David @ Spiced recently posted…Bacon Cheddar Bread
What an interesting article! I had no idea! Thanks again for this beautiful muffin recipe! You’re a star baker!
Oh yeah, these bad guys are gorgeous – lovely colour and texture! But I am quite biased because I love everything with pistachios 🙂
Me too! Thanks, Ben!
Jeff,
Those muffins have to be one of the most delicious looking muffins ever. We love pistachio and I know we would love these muffins.
Awesome! Thank you!
Really nice dish. Love the idea of using them as a strawberry shortcake base too. Thanks!
John / Kitchen Riffs recently posted…Creole-Spiced Shakshuka
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These muffins look SO moist and fluffy on the inside. Obviously the pudding. Have never heard of using pudding in muffins, but after seeing these, I know I need to try these. Yum!
mjskitchen recently posted…Louisiana Red Beans & Rice
All credit goes to David on that idea!
My favorite part is that light, ethereal green that you get from using pistachios. Well, that and they look incredibly tender and wonderful!
Thank you, David!
Oh wow. I would be all over these pistachio muffins. I just need a cup of coffee!
Velva
Right?!
I’m a fan of David too so I guess I must thank you both for creating these muffins. It is nice to know that salted pistachios work just as well for these muffins as I always have them in my pantry.
Thanks, Karen!
i love pistachios but i don’t think we have pistachio pudding mix here. but nevermind. these look wonderful and i do like icing on muffins so i’d have to add some 🙂
sherry recently posted…Chicken Pie – A One Hundred And Ten Year Old Recipe!
Thanks!
I’ve seen cake recipes with instant pudding in the mix, so I don’t doubt it adds something here too. I’d certainly give it a try. GREG
Thanks Greg!
Simply beautiful! We adore pistachios but have never thought to use them in muffins like this! Also have never heard of pistachio pudding but man, I’d be all over it.
Éva Taylor recently posted…Celery, Zucchini and Avocado Cream Soup
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David’s version and yours both look delicious. Put the word “jumbo” in front of a delicious muffin, and I’m in! 🙂 ~Valentina
Me too, obviously!
Pistachio is my weakness and I could totally go for bigger muffins! And a little cream cheese icing on top never killed anyone either, so toss some on there for me as well!
Theresa recently posted…Spinach Salad with Goat Cheese and Spiced Nuts
🙂
Looks great! Thanks for the recioe. It sounds good. Colorful muffins lovers come here pls!
Thanks!