Pistachio Croissant Muffins

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These muffins are inspired by a Pistachio Croissant. They have a soft, buttery pistachio sponge inside, like a fluffy cake, filled with creamy pistachio flavor. On top, there’s pistachio buttercream, crushed pistachios, and a sprinkle of powdered sugar. They taste and smell just like bakery treats, but they’re super easy to make. Best part? No eggs or dairy needed!

Pistachio Croissant Muffins

Course Dessert


  • 1 sheet of puff pastry thawed but still cold
  • 1/2 cup pistachios finely chopped
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted
  • Powdered sugar for dusting (optional)


  • Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
  • In a small bowl, mix together the chopped pistachios, granulated sugar, and ground cinnamon. Set aside.
  • Roll out the puff pastry sheet on a lightly floured surface to smooth out creases and slightly enlarge it.
  • Brush the melted butter evenly over the entire surface of the puff pastry sheet.
  • Sprinkle the prepared pistachio mixture evenly over the buttered puff pastry sheet, pressing gently to adhere.
  • Starting from one of the longer edges, tightly roll up the puff pastry sheet like a jelly roll.
  • Using a sharp knife, cut the roll crosswise into 12 equal slices.
  • Place each slice, cut side up, into the prepared muffin tin. Gently press down on each slice to slightly flatten.
  • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and puffed up.
  • Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  • Optional: Dust with powdered sugar before serving.
  • Serve the pistachio croissant muffins warm or at room temperature. They are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

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