Pistachio Muffins

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Pistachio Muffins are moist and fluffy muffins loaded with pistachio flavor. Topped with sugar and crushed pistachios for a delicious, quick, and easy muffin recipe.

When March rolls around my brain automatically switches to thinking about green treats like these pistachio muffins. The flavor of pistachio in baked goods is unreal! We can thank the pistachio pudding mix for that. This is the best pistachio muffins recipe because it is super easy to throw together, bake, and ready in just 30 minutes. They are super moist and fluffy on the inside with a slight crunch from the sugar and pistachios on the top. Absolutely perfect!

If you love pistachio treats, check out my Pistachio Pudding Cookies!

Ingredients Needed for Pistachio Pudding Muffins

• Dry ingredients- 2 cups of flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt make up the dry ingredients.
• Instant pudding mix- 1 package of pistachio instant pudding mix such as Jell-O brand adds amazing pistachio flavor and the green color to the muffins.
• Oil- Use ½ cup of mild-tasting oil, I used avocado oil.
• Sugar- You will need ¾ cup of sugar to sweeten the batter and I like to top the muffins with coarse sugar like sanding sugar.
• Dairy- ½ cup of milk and ½ cup of sour cream add wonderful moisture and perfect texture. You can use dairy-free or plant-based if desired.
• Eggs- 2 large eggs are needed for this pistachio muffin recipe.
• Almond extract- Use 1 teaspoon of almond extract to accentuate the flavors in these muffins.
• Garnish- Garnish with sanding sugar and crushed lightly salted pistachios.

How to Make Pistachio Muffins

1. In a large bowl, mix flour, pistachio pudding mix, baking powder, and salt. In a medium bowl, add oil, sugar, milk, sour cream, eggs, and almond extract. Whisk until smooth.
2. Pour the wet ingredients into the dry ingredients. Using a spatula, stir to just combine (don’t overmix).
3. Spoon the muffin batter into the prepared muffin tins filling ¾ full. Sprinkle with sugar and crushed pistachios.
4. Place muffins on the middle rack of the oven. Bake for 18-22 minutes or until a toothpick comes out with just moist crumbs when poked in the middle. Let cool in the muffin tin for 10 minutes before transferring it to a cooling rack to cool completely.

What to add to Muffins to Make them Moist?

The sour cream added to the mixture adds amazing moisture. The pudding mix also adds loads of flavor as well as moisture to this recipe for pistachio muffins.

Tips/Variations for Making the Best Pistachio Muffins

• Mix in some dried cranberries or cherries. Add crushed nuts to the batter. White chocolate chips would make a great addition as well.
• Add a drop or two of green food coloring if you want a brighter green muffin. The green color in these muffins is from the pudding mix.
• Don’t overmix the batter.

How to Store Muffins

Pistachio muffins with pudding can be stored in an airtight container at room temperature for up to 4 days. If the muffins start to get soggy, crack the lid of the container slightly.

Freeze in a freezer-safe container for up to 3 months.

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