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Bakery Style Pistachio Banana Bread Muffins

These Banana Pistachio Bread Muffins are soft, moist, and packed with ripe banana flavor, buttery toasted pistachios, warm cinnamon, and a crunchy oat pistachio topping. These bakery style muffins have tall domed muffin tops with tender centers and irresistible texture in every bite.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: banana bread muffin recipe, homemade pistachio banana muffins, jumbo bakery style muffins, muffin recipes, pistachio banana muffins, pistachio muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 jumbo muffins

Ingredients 

Muffin Batter

  • 6 tablespoons unsalted butter room temperature
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar
  • ¼ cup canola oil
  • ⅓ cup sour cream
  • ½ cup whole milk
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 3 large eggs room temperature
  • 2 overripe bananas mashed (about ¾–1 cup mashed banana)
  • 2¼ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ cup pistachios chopped and lightly toasted

Crunchy Pistachio Topping

  • ½ cup pistachios chopped
  • ½ cup old-fashioned oats
  • ½ cup turbinado sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • 4 tablespoons unsalted butter melted

Instructions

  • Preheat oven to 425°F. Line or grease a standard 12-cup muffin tin or a jumbo 6-cup muffin pan (I used a jumbo pan for this recipe).
  • In a medium bowl, combine the chopped pistachios, oats, turbinado sugar, cinnamon, salt, and melted butter. Stir until evenly coated. Place in the refrigerator while preparing the muffin batter.
  • In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  • Mix in the canola oil, sour cream, milk, vanilla, mashed bananas, and eggs until smooth and combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. Fold in the toasted chopped pistachios.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full. Generously sprinkle the pistachio oat topping over each muffin, gently pressing it into the batter so it adheres.
  • Bake at 425°F for 8–10 minutes. Without opening the oven door, reduce the temperature to 350°F.
  • Continue baking: Standard muffins: 10–12 additional minutes | Jumbo muffins: 15–20 additional minutes
  • Muffins are done when the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use heavily spotted bananas for the best flavor and sweetness.
  • Toasting the pistachios enhances their flavor and adds extra crunch.
  • Chilling the topping briefly helps create larger bakery-style streusel clusters.
  • Do not overmix the batter or the muffins may become dense.
  • For extra bakery style tops, fill the muffin cups slightly fuller and be generous with the topping.
  • Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.