David’s Pistachio Muffins, Jumbo-Sized

Jeff the Chef
"David's Pistachio Muffins, Jumbo-Sized," from Make It Like a Man!
If you’re going to eat something green this week, let it be this!

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
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Jumbo Pistachio Muffins

Recipe by David, at Spiced; adapted by Make It Like a Man!
Makes

6

jumbo muffins

Shelling 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.
"David's Pistachio Muffins, Jumbo-Sized," from Make It Like a Man!

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.)

Social Learning

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, Jumbo-Sized," from Make It Like a Man!

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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46 thoughts on “David’s Pistachio Muffins, Jumbo-Sized”

  1. 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

    Reply

  2. 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.

    Reply

    • That’s a great question! They do manage to have a certain cache.

      Reply

    • 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.

      Reply

  9. 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

    Reply

    • What an interesting article! I had no idea! Thanks again for this beautiful muffin recipe! You’re a star baker!

      Reply

  11. 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.

    Reply

  16. 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.

    Reply

  18. 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

    Reply

  20. David’s version and yours both look delicious. Put the word “jumbo” in front of a delicious muffin, and I’m in! 🙂 ~Valentina

    Reply
  23. Pingback: Adult Lunchbox 1 - Make It Like a Man!

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