Last updated on October 6th, 2025.
These pistachio muffins have double the pistachios: one portion ground into a paste for flavor and color, and the other coarsely chopped for texture and extra flavor, and no pudding mix. Combined with cream cheese, they turn out tender, moist, creamy, and nutty, with a beautiful green hue.
Pistachios have a delicate flavor that can be overshadowed, but cream cheese makes them shine. Its tang balances the nut’s sweetness, while its fat carries the flavor so it lingers with every bite. (milk chocolate does the same). That’s why I also used it for this Buttery Pistachio Pound Cake.
Key Ingredients
You’ll find the full recipe with measurements in the recipe card below. Here’s a quick look at the key ingredients and possible substitutions.
- Toasted pistachios. In this recipe we are taking a few extra steps to extract and highlight the pistachio flavor, one of the tricks, is to use toasted nuts. During roasting, the heat brings the oil and flavor to the surface of the nuts. You can also use salted pistachios, as long as they are not flavored.
- Cream Cheese. At room temperature. When I tested the recipe I noticed that the cream cheese adds a unique layer of creamy flavor that is unique only to cream cheese, but you can also replace it with whole, (not reduced fat) sour cream.
- Vegetable oil. Any that is flavor free. Muffins tend to lose their freshness after the first day, and using vegetable oil, instead of melted butter helps prolonging the shelf life by increasing moistness.
- Milk. Because the cream cheese is the main source of moisture in this recipe, and also about 1/3 fat, the milk provides additional hydration without making the texture too heavy.
Make It
If you ever wondered how professional bakers manage to bake such tender and delicious treats, just read the below tips, and tricks. These simple, easy and fast extra small steps are what make a good recipe great and how I optimized flavor and texture.
- I have tested this recipe using different types of pistachios: ground, chopped, and in paste form. The longer we grind the nuts, the more oil and flavor they release. Grinding them into a paste gives the best pistachio flavor while adding tenderness and moistness.
- Processing the pistachio paste with some of the oil, changes its consistency and makes it easier to incorporate.
- once you mix the wet ingredients (cream cheese, eggs, oil, and sugar) with the pistachio oil in a large bowl, set it aside for 10-15 minutes. This extra time is not a must, but a great way for the flavors to incorporate and develop fully.
- For tall, bakery style muffins: refrigerate the muffins for 1 hours before baking, and fill the liner to the top (completely full).
- Pay attention to the muffins and not the timer, my oven is different than yours and you may need less, or more in the oven. The muffins are ready when they are tall and puffy, and a toothpick comes out from the center of the muffins dry, or with a few dry crumbs.
Storing
At room temperature for up to three days, in an airtight container. Muffins are best eaten the same day, and you can freeze left overs wrapped tightly in a plastic wrap, then a freezer bag. Freeze for up to four weeks, when ready, unwrap and let reach room temperature. Reheat at 300F for about 10.
Moist Pistachio Muffins (No Pudding Mix)
Ingredients
- 1 2/3 Cups (200g) All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 Cup (200g) Granulated sugar
- 11/3 Cups (150g) Roasted pistachios
- 1/2 Cup (120ml) Vegetable oil
- 1 Cup (225g) Full fat cream cheese at room temperature
- 2 Large Eggs
- 3 tbsp (45mk) Milk at room temperature
Instructions
- In a medium bowl, sift together the flour, baking powder, and salt.
- Chop half of the pistachios (100 g/ 3.5 oz), add it to the flour mixture, and set aside.
- Place the remaining pistachios in a food processor and process until the pistachio is very fine and moist. About 3 minutes. Scrape the sides of the bowl.
- With the food processor on, add 1/4 cup of vegetable oil and process for an additional 30 seconds, until you have a thin oily mixture.
- In a large bowl, mix the cream cheese and eggs until smooth, add the remaining vegetable oil and sugar followed by the pistachio oil and milk, and mix until fully incorporated.Set the mixture a sdie for 10-15 minutes to allow the flavors to blend and develop.
- Mix in the flour mixture and use a wooden spoon to fully incorporate.
- Refrigerate for 30-60 minutes. When ready, preheat your oven to 350F.
- Divide the batter between 12 muffin liners and place in the refrigerator. Fill each liner to the top.
- Bake at 350F and bake for 22-25 minutes. The muffins are ready when a toothpick comes out clean from the center of the muffins. (A few moist crumbs are okay)
- Remove from the oven and allow to cool for 15 minutes before serving.
Notes
- Make sure all of the ingredients are at room temperature.
- Store the muffins at room temperature for up to five days in an airtight container.
- To freeze, place the muffins in a freeze bag and freeze for up to eight weeks.
I see u list full day cream cheese but in the picture below you write sour cream. So wondering can you use sour cream instead of cream cheese in the pistachio muffins??
that was a typo but yes you can definitely use sour cream instead. Full fat would be best.
Good morning Dikla slightly confused the recipe states to let the batter rest for 30-60 mins
is this in the refrigerator or on the counter top
Hi Karen,
The rest time is optional, and can be either in the regular or on the counter
These muffins are sooooo good! The rich pistachio flavour makes these stand above many other nutty muffins. I hope they last long enough to be photographed!! ❤️
Thank you Lynn, glad you like it