Bakery-Style Pistachio Muffins: Your Guide to Perfectly Moist & Fluffy Treats
Discover how to bake easy, bakery-style pistachio muffins at home, featuring those coveted tall, crunchy sugared tops and irresistibly moist, fluffy interiors. This simple recipe, inspired by beloved bakery versions, uses a secret ingredient – pistachio pudding mix – to achieve its signature flavor and vibrant color. With just two bowls and minimal effort, you can have these delightful pistachio nut muffins ready in under 30 minutes, perfect for breakfast, brunch, or an afternoon treat. Whether you prefer jumbo-sized or classic regular muffins, this guide will help you create a batch that’s sure to impress.
There’s nothing quite like biting into a freshly baked muffin that rivals your favorite local bakery’s creations. The ideal bakery-style muffin boasts a wonderfully high, craggily top, adorned with a satisfyingly crunchy layer of sugar and flavorful toppings. It transforms a simple home-baked good into a special, indulgent treat. This recipe for pistachio pudding muffins has been meticulously developed to replicate that coveted domed top, a technique I’ve perfected across various muffin recipes including my popular gingerbread muffins, classic homestyle blueberry muffins, comforting cinnamon crunch muffins, flavorful banana nut muffins, rich butter rum muffins, and seasonal pumpkin muffins.
This isn’t just another pistachio muffin recipe; it’s genuinely the BEST. Our readers consistently rave about this tried-and-true formula, not only for its incredible taste and texture but also because it predominantly relies on pantry staples you likely already have on hand. It’s an effortless way to create something extraordinary from everyday ingredients. For an extra touch of festive fun, especially with kids, you can even brand them as “St. Patrick’s Day muffins” and embellish their delightful domes with a vibrant rainbow topper. They’re a fantastic conversation starter and a joy to share!
Why These Pistachio Muffins Will Become Your Favorite
If you’re seeking a simple yet sophisticated treat, these pistachio muffins are destined to become a staple in your kitchen. Here’s why this recipe stands out:
- Effortlessly Simple & Quick: Forget complicated baking projects! These pistachio muffins come together with incredible ease, requiring only two mixing bowls. Prep time is a mere 10 minutes, and they bake in less than 20, meaning you can have warm, fresh muffins on your table in just about 30 minutes from start to finish. They are truly best enjoyed straight from the oven, offering a comforting warmth that perfectly complements their rich flavor.
- Irresistible Texture Contrast: The hallmark of a truly great muffin is its texture, and these deliver spectacularly. The tops boast a delicate crunch, thanks to the coarse sugar and finely chopped pistachios, providing a delightful contrast to the incredibly moist, tender, and fluffy interior. This harmonious blend of textures is precisely what defines a high-quality, bakery-style muffin, making every bite an experience.
- Explosive Pistachio Flavor: These aren’t just green muffins; they are packed with authentic pistachio flavor! The secret lies in a strategic combination of instant pistachio pudding mix, a touch of almond extract, and plenty of chopped pistachios. This trio ensures a deep, nuanced taste that is perfectly balanced in sweetness, leaving a lingering desire for “just one more bite.” The pudding mix also contributes significantly to the muffin’s exceptional moisture and tender crumb.
At The Cozy Plum, we have a profound love for pistachio-infused baked goods, and we’re always exploring new ways to incorporate this delightful nut. If you find yourself captivated by the unique charm of pistachios, we highly recommend trying some of our other cherished recipes, such as our crunchy cranberry pistachio biscotti, exquisite baklava cookies, aromatic pistachio babka, decadent baklava cheesecake bars, and the show-stopping baklava cake!
Essential Ingredients for Perfect Pistachio Muffins
Creating these delightful pistachio muffins requires a selection of readily available ingredients, most of which you likely already have in your pantry. Each component plays a vital role in achieving that perfect bakery-style taste and texture. Below is a detailed look at the key ingredients:
- All-Purpose Flour: The foundational dry ingredient, providing the structure for your muffins. Proper measurement is crucial to avoid dense muffins.
- Pistachio Instant Pudding Mix: This is our secret weapon! It’s indispensable for imparting the characteristic vibrant green color and rich pistachio flavor that defines these muffins. Beyond flavor, the pudding mix also helps to thicken the batter, ensuring an incredibly moist crumb due to its milk powder content. If you wish to omit this, please refer to the substitutions section for guidance.
- Baking Powder: The primary leavening agent responsible for those impressive, tall muffin tops. Always ensure your baking powder is fresh and active for the best rise.
- Kosher Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and bringing out the nutty notes of the pistachios.
- Granulated Sugar: Provides sweetness to the muffins and helps with browning and tenderizing the crumb.
- Eggs: Act as a binder, adding richness, moisture, and helping the muffins rise. Ensure they are at room temperature for optimal batter consistency.
- Dairy Components (Sour Cream & Whole Milk): Both should be at room temperature for seamless integration into the batter. Full-fat versions are recommended as they contribute significantly to the muffins’ rich flavor and moist texture. Sour cream adds tanginess and tenderness, while milk provides essential moisture.
- Fats (Unsalted Butter & Neutral Oil): We use both for their distinct benefits. Melted unsalted butter contributes a rich, classic bakery flavor, while a neutral oil (such as canola or vegetable oil) ensures maximum moisture and a tender crumb that stays soft for days.
- Extracts (Vanilla & Almond Extract): These extracts are essential for deepening the overall flavor profile. Vanilla extract adds a classic sweetness, while almond extract brilliantly enhances and complements the subtle, often almond-like, taste of pistachios.
- Coarse Sugar (Turbinado or Demerara): A non-negotiable addition for achieving that authentic bakery-style crunch on the muffin tops. Sprinkle it generously before baking for a sparkling, crispy finish.
- Pistachios (Shelled & Roughly Chopped): The star of the show! Use either salted or unsalted pistachios based on your preference; the salt content won’t significantly alter the final outcome. Just make sure they are shelled and roughly chopped to provide texture and bursts of nutty flavor throughout each muffin.
For precise measurements and quantities, please refer to the detailed recipe card at the bottom of this post.
Customizing Your Pistachio Muffins: Swaps & Flavor Boosts
One of the joys of baking is the freedom to customize, and these pistachio muffins are incredibly versatile. Feel free to experiment with these thoughtful substitutions and delicious variations to suit your taste and dietary needs:
- Pudding Mix Alternatives: To make these wonderful pistachio muffins without pudding mix, simply omit the instant pudding. To maintain the muffin’s structure and moisture, add an extra two tablespoons of all-purpose flour to the dry ingredients. For amplified flavor, increase the almond extract to 1 teaspoon and incorporate up to ⅔ cup of very finely chopped pistachios into the batter, which will also contribute a subtle natural green hue.
- Dairy Swap: If you don’t have sour cream on hand, a good quality, full-fat unflavored Greek yogurt makes an excellent substitute. It will provide similar moisture and tenderness to the muffins.
- Exciting Add-ins: Elevate your muffins with a variety of delicious additions! Stir in up to ½ cup of dried cranberries for a tart counterpoint, chopped walnuts for extra crunch, or white chocolate chips or dark chocolate chips for a sweet, melting surprise.
- Bright Citrus Twist: For a lighter, brighter flavor profile, rub 2 tablespoons of fresh lemon zest into the granulated sugar before mixing it with the wet ingredients. This technique infuses the sugar with aromatic oils, creating a wonderfully fragrant and zesty muffin.
- Extra-Tender Muffins: For an exceptionally tender, cake-like crumb, substitute cake flour for all-purpose flour. Cake flour has a lower protein content, resulting in a softer texture.
- Gluten-Free Option: To easily create a gluten-free version of these muffins, simply use an equal amount of Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in place of the all-purpose flour. This blend is formulated to work seamlessly in most recipes without further adjustments.
- Simple Vanilla Glaze: For an extra touch of sweetness and elegance, prepare a quick vanilla glaze. Whisk together 1 cup of powdered sugar, 1 tablespoon of milk, and ¼ teaspoon of vanilla extract until smooth. Drizzle over cooled pistachio pudding muffins for a beautiful finish.
Achieving Those Signature Domed Muffin Tops: Expert Techniques
The hallmark of a truly impressive bakery-style muffin is its magnificent, high domed top. Achieving this isn’t just a matter of luck; it involves a few clever techniques that maximize the leavening power of your batter. Follow these steps to ensure your pistachio muffins rise beautifully every time:
- Rest the Batter: This often-overlooked step is crucial for muffins that use baking powder as their primary leavener. When baking powder mixes with liquid, the first stage of activation (creating carbon dioxide gas) begins. Allowing the batter to rest for 10-15 minutes while your oven preheats gives these gases time to develop, providing an initial lift even before the muffins hit the heat. This “pre-lift” sets the stage for a spectacular dome.
- Strategically Arrange Muffin Tins: If you’re using two muffin tins, don’t fill every hole consecutively. Instead, arrange your batter so that there’s an empty opening between each filled muffin cup. For example, fill the top middle hole, then the outer two holes on the second row, the middle hole of the third row, and the outer two holes of the bottom row. This strategic spacing allows for optimal hot air circulation around each individual muffin, promoting even baking and contributing to a higher, more consistent rise.
- Fill Cups Generously: Unlike cupcakes, where you typically fill liners about two-thirds full, muffins benefit from a much more generous filling. For truly domed tops, you want to fill your muffin cups almost completely to the very top edge. Don’t be shy; use every last bit of that luscious batter! This provides ample material for the batter to push upwards as it bakes.
- Employ a High-Heat Start, Then Reduce: This two-stage baking temperature method is a game-changer for muffin tops. Begin by baking your muffins in a very hot oven (425°F/220°C) for the first 5 minutes. The intense initial heat rapidly activates the baking powder’s second stage and sets the outer edges of the muffin quickly, forcing the center to continue rising upwards, creating that signature dome. After 5 minutes, reduce the oven temperature to 375°F (190°C) for the remainder of the baking time, allowing the muffins to cook through gently without over-browning.
By incorporating these techniques, you’ll consistently achieve pistachio muffins with impressive, crunchy domes that look like they came straight from a professional bakery.
Step-by-Step: Crafting Your Pistachio Muffins
Creating these sensational pistachio muffins is a straightforward and enjoyable process. Follow these simple steps for a perfect batch every time. Remember, the key to moist, tender muffins is not to overmix!
Step One: Prepare Dry Ingredients. In a medium mixing bowl, thoroughly whisk together the all-purpose flour, instant pistachio pudding mix, kosher salt, and baking powder. Whisking ensures these ingredients are evenly distributed, which is vital for proper leavening and flavor. Set this bowl aside.
Step Two: Combine Wet Ingredients (Part 1). In a separate, larger mixing bowl, whisk together the granulated sugar, large eggs, vegetable oil, and melted unsalted butter until the mixture is smooth and well combined. Aim for a light and airy consistency.
Step Three: Combine Wet Ingredients (Part 2). To the large bowl with the sugar and egg mixture, add the room-temperature full-fat sour cream, whole milk, vanilla extract, and almond extract. Whisk gently but thoroughly until all liquid ingredients are fully incorporated and the mixture is uniform.
Step Four: Gently Combine Wet and Dry. Pour the dry ingredients mixture directly into the bowl with the wet ingredients. Using a rubber spatula, carefully fold the ingredients together. Mix *just* until no streaks of dry flour remain. Lumps are perfectly fine—even desirable—in muffin batter. Overmixing develops gluten, leading to tough, dense muffins.
Step Five: Rest the Batter. The finished batter will be noticeably thick and boast a beautiful pale green hue. Cover the bowl lightly and allow the batter to rest at room temperature for 10-15 minutes while your oven preheats to the specified temperature. This resting period is crucial for developing those impressive domed tops.
Step Six: Fill Muffin Liners. Line a standard 12-cup muffin tin with cupcake liners, or generously grease each opening if baking without liners. Scoop the thick batter evenly into each muffin cup, filling them all the way to the top. This generous filling is essential for achieving high, domed muffin tops.
Tip #1 – Smart Scooping: For easy and clean transfer of the thick muffin batter into the liners, use a large cookie scoop. This helps create uniform muffins with less mess.
Tip #2 – Maximizing the Dome: For exceptionally tall and perfectly domed muffin tops, consider using two muffin tins. Fill only 6 openings in each tin, ensuring there’s an empty space between each muffin. Bake the tins on two different racks in the oven, switching their positions halfway through the baking time to ensure even heat distribution.
Step Seven: Top & Bake. Once the muffin cups are filled, generously sprinkle the tops of the batter with additional chopped pistachios and coarse sugar. This creates that desirable crunchy, sweet crust. Bake in the preheated oven following the temperature instructions in the recipe card.
Step Eight: Cool & Enjoy. After baking, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. This helps them set. Then, carefully transfer the muffins to a wire rack to finish cooling completely. This prevents the bottoms from becoming soggy. Serve warm and savor the deliciousness!
How to Make Jumbo Pistachio Muffins
If you prefer a larger, more indulgent muffin, adapting this recipe for jumbo-sized pistachio muffins is incredibly simple. All the same principles for mixing the batter and the two-stage heating instructions apply, ensuring you still achieve perfectly moist interiors and beautifully domed tops.
To make jumbo muffins, prepare your batter as instructed. Instead of a standard muffin tin, use a jumbo muffin tin and line 6 of its larger holes with liners (or grease generously). Evenly divide the batter among these 6 jumbo cups, filling them all the way to the top. Sprinkle the tops generously with chopped pistachios and coarse sugar, just as you would for regular muffins.
Bake the jumbo muffins for the initial 5 minutes at 425℉ (220°C). Then, reduce the oven temperature to 375℉ (190°C) and continue baking for an additional 23-25 minutes. Due to their larger size, jumbo muffins require a longer baking time to cook through completely.
To check for doneness, insert a toothpick into the center of one of the muffins. It should come out with a few moist crumbs clinging to it, but no wet batter. If it’s still wet, continue baking in 2-3 minute increments until done. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Expert Tips for Muffin Perfection
Baking delicious muffins is an art, but with these expert tips, you’ll achieve consistent perfection with every batch of pistachio muffins. These insights will help you avoid common pitfalls and enhance your baking success:
- Room Temperature Ingredients Are Key: Always ensure your eggs, milk, and sour cream are at room temperature before you begin mixing. Room temperature ingredients emulsify more easily, creating a smooth, uniform batter. This results in a lighter, more tender crumb because the fats and liquids blend without overworking the gluten in the flour.
- Master Flour Measurement: Accurate flour measurement is paramount for tender muffins. The best methods are using a digital scale for precise weight measurement or employing the “fluff, spoon, and level” method. To do this, lightly fluff the flour in its container with a spoon, then gently spoon it into your measuring cup until it overflows, and finally, level off the excess with the straight edge of a knife. Never scoop flour directly from the bag with your measuring cup, as this can compact it, leading to a significantly higher amount of flour and consequently dense, dry muffins.
- Avoid Overmixing the Batter: This is perhaps the most crucial rule for any muffin recipe. Overmixing develops the gluten in the flour, making your muffins tough, rubbery, and chewy instead of tender and fluffy. Mix the dry ingredients into the wet ingredients only until just combined – a few lumps are perfectly acceptable and indicate you haven’t overmixed. The moment no dry streaks of flour are visible, stop mixing.
- Don’t Skip the Batter Rest: As mentioned, allowing the batter to rest for 10-15 minutes while your oven preheats is a simple yet effective trick. It gives the baking powder extra time to activate, creating initial air bubbles that contribute to a higher rise and a lighter texture once baked.
- Fill Muffin Openings to the Brim: To achieve those impressive, bakery-style domed tops, be bold and fill your muffin liners or greased wells all the way to the top. This provides enough batter to push upwards, creating that coveted aesthetic.
- Grease Wells if Skipping Liners: If you prefer to bake your muffins without paper liners, make sure to thoroughly grease each muffin cup with nonstick cooking spray or butter. This prevents sticking and ensures your beautiful muffins come out of the pan intact.
Common Questions About Pistachio Muffins
The secret to light and fluffy muffins lies primarily in your mixing technique. It’s essential to fold the dry ingredients into the wet ingredients gently, *just* until the flour is barely combined. Avoid whisking the batter aggressively once the flour is added. Overmixing causes gluten to develop, which leads to a dense, chewy texture. Additionally, accurate flour measurement is crucial; too much flour will inevitably result in dry, heavy muffins.
The vibrant green color typically seen in pistachio muffins, especially those made with this recipe, comes from the instant pistachio pudding mix. The mix contains food coloring designed to give it that characteristic hue. If you choose to make the muffins without pudding mix, you can achieve a similar green shade by adding a tiny touch of green food coloring, or by incorporating up to ½ cup of very finely ground pistachios into the batter, which will lend a more natural, subtle green tint.
Surprisingly, despite their name, many commercial pistachio-flavored items, including some pistachio muffins, often derive their primary flavor from almond extract rather than pure pistachio. This is because raw pistachios have a very subtle flavor, which can be easily lost in baking. Almond extract provides a stronger, complementary nutty taste that consumers often associate with “pistachio.” This recipe uses both pistachio pudding mix and almond extract to create a familiar and delicious flavor profile that balances the earthy notes of pistachios with the bright, sweet essence of almond.
For these muffins, you can use either raw or roasted pistachios. Both work wonderfully and will contribute a distinct nutty flavor and satisfying crunch. You also have the option of using salted or unsalted pistachios; the small amount of salt on salted pistachios usually won’t significantly alter the overall flavor balance of the muffin, so feel free to use whichever is most convenient for you. The most important thing is to ensure they are shelled and roughly chopped before adding them to the batter or sprinkling them on top. You definitely don’t want any shells in your muffins!
No, using muffin or cupcake liners is entirely optional! You can simply grease the muffin wells very well with nonstick cooking spray or butter to prevent sticking. However, many bakers, myself included, prefer to use liners for several reasons: they make cleanup significantly easier, they help to protect the muffin from drying out around the edges, and they provide a nice, neat structure, which is especially helpful if you’re transporting the muffins to friends or family.
No, for this specific recipe, you absolutely must use *instant* pistachio pudding mix. “Cook and serve” pudding requires cooking on the stovetop before it thickens, and it will not work correctly when mixed directly into the muffin batter. The instant variety is formulated to thicken simply by mixing with liquid (in this case, the wet ingredients in the batter), which is why it’s suitable for this no-bake addition to the recipe.
Storing Your Delicious Pistachio Muffins
To keep your pistachio muffins fresh and enjoyable for as long as possible, proper storage is essential. Following these tips will help maintain their wonderful flavor and texture:
Store the muffins lightly covered at room temperature for up to four days. It’s crucial to leave them partially uncovered (for example, by placing a paper towel over them before loosely covering with foil or plastic wrap, or storing them in a container with the lid slightly ajar). This allows air to circulate, preventing condensation from forming and turning those lovely crunchy tops soggy prematurely.
The delicious crispy tops will typically remain at their best for about two days. After that, if they start to soften, you can easily re-crisp them. Simply pop the muffins into a preheated 357℉ (180°C) oven for about 5 minutes. This quick reheat will revive their delightful crunch, making them taste almost freshly baked again.
Freezing Pistachio Muffins for Later Enjoyment
Pistachio muffins freeze beautifully, making them an excellent candidate for meal prep or for having a quick treat on hand whenever a craving strikes. Here’s how to properly freeze and reheat them:
To freeze the muffins, first ensure they have cooled completely to room temperature. Warm muffins will create condensation when frozen, leading to ice crystals and freezer burn. Once cooled, wrap each individual muffin tightly in plastic wrap, then place the wrapped muffins into a large zip-top freezer bag. Press out as much air as possible from the bag before sealing. Properly frozen, these muffins can be stored for up to two months.
When you’re ready to enjoy them, allow the muffins to thaw at room temperature. For the best results, remove them from the freezer and unwrap them completely before thawing. This prevents the plastic wrap from trapping moisture as they come to temperature.
To reheat thawed muffins, you have a couple of options: you can microwave them for 20-30 seconds until warm, or for that coveted re-crisped top, I highly recommend placing them in a 375℉ (190°C) oven for about 5 minutes. The oven method will bring back the crispy texture of the muffin tops, mimicking a freshly baked experience.
More Sweet Breakfast & Brunch Recipes You’ll Love
If you’ve enjoyed these bakery-style pistachio muffins, you’re in for a treat! The Cozy Plum kitchen is a haven for sweet breakfast and brunch creations that bring comfort and joy to any morning. Explore some of our other delightful recipes that are perfect for sharing with family and friends:
- Lemon Filled Donuts with Meringue
- Baked Glazed Blueberry Donuts
- Bakery Style Apple Fritter Donuts
- Homemade Custard Donuts (Fried or Baked)
Important Notes When Baking with The Cozy Plum
To ensure consistent and delightful results with all recipes from The Cozy Plum, please keep these crucial points in mind:
- Salt Type Matters: All our recipes are developed using Diamond Crystal kosher salt, which is known as the least salty variety of kosher salt. If you choose to use Morton’s kosher salt or sea salt, you will need to reduce the quantity of salt in the recipe by half, as they are approximately twice as salty as Diamond Crystal. Absolutely avoid using standard table salt, as its fine grain and additives can drastically alter the seasoning and texture of your baked goods.
- Precision with Measuring: For the most accurate and consistent baking results, especially when making our recipes, we highly recommend baking by weight using a digital scale. This eliminates inconsistencies that can arise from volumetric measurements (cups), which can vary significantly depending on how ingredients are packed.
Did you bake this recipe? We’d absolutely love to see your creations! Share your photos with us by tagging @thecozyplum on Instagram & Facebook, and don’t forget to leave a star rating ⭐️ below to let us know how it turned out!
📖 Bakery Style Pistachio Muffins Recipe
Bakery Style Pistachio Muffins
Easy, bakery-style pistachio muffins have tall, crunchy sugared pistachio muffin tops with moist, fluffy insides. Using pistachio pudding mix (just like the bakery versions), these pistachio nut muffins use only two bowls, are ready in 30 minutes, and can be made jumbo or regular-sized.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 291 kcal
Equipment
- 2 Mixing bowls
- Whisk
- Rubber spatula
- Standard muffin tin
- Cupcake liners (optional)
Ingredients
- 2 cups all-purpose flour
- 1 pack instant pistachio pudding mix (3.4oz)
- 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 tops)
- ½ cup pistachios (shelled and roughly chopped)
Instructions
- Line a muffin tin with cupcake liners (or lightly grease the openings).
- In a bowl, whisk together the flour, pistachio pudding, salt, and baking powder. Set aside.
- In a large bowl, whisk together the sugar, eggs, vegetable oil, and butter until combined.
- Pour in the sour cream, milk, and vanilla and almond extracts, and whisk to combine.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to slowly mix and fold the batter together. Be sure to scrape down to the bottom to get any flour that has sunk. Don’t over mix – the batter will be quite thick.
- Allow the batter to rest while you preheat the oven to 425℉ (220°C).
- Scoop the batter evenly between the liners and top with coarse sugar and chopped pistachios.
- Bake at 425℉ (220°C) for 5 minutes, then reduce the heat to 375℉ (190°C) and bake for an additional 13-15 minutes. A toothpick inserted into the center should come out with moist crumbs, but no wet batter.
- Transfer the tin to a wire rack to cool for 5 minutes, then remove the muffins from the tin to finish cooling completely. Enjoy!
Video
Watch the full video tutorial for these Bakery-Style Pistachio Muffins to see each step in action! This visual guide will help you achieve perfect results.
Click here to watch the recipe video!
Notes
- Store the muffins lightly covered at room temperature for up to four days. Leave them partially uncovered for air circulation to prevent soggy tops.
- Muffin tops will remain crispy for about two days. To re-crisp, pop them in a 357℉ (180°C) oven for about 5 minutes.
- Ensure the oven is fully preheated and hot before adding muffins; this helps achieve high muffin tops.
- If adding pistachios directly to the batter, use ½ cup in the batter and ¼ cup to sprinkle over the tops for best distribution and appearance.
- To make jumbo muffins, fill 6 holes of a jumbo muffin tin, sprinkle with pistachios and sugar, then bake for 5 minutes at 425℉ (220°C). Reduce to 375℉ (190°C) and bake for an additional 23-25 minutes.
Nutritional Information (Estimate per serving)
Carbohydrates: 38g
Protein: 4g
Fat: 14g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 43mg
Sodium: 260mg
Potassium: 84mg
Fiber: 1g
Sugar: 21g
Vitamin A: 239IU
Vitamin C: 1mg
Calcium: 70mg
Iron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.