Fluffy, Moist & Full of Pistachio Flavor!
Kitchies! There’s something about pistachio muffins that feels like a little bakery indulgence. They’re nutty, lightly sweet, and have that soft, tender crumb that melts in your mouth. But here’s the secret ingredient: pistachio pudding mix! It makes these muffins extra moist, flavorful, and gives them that signature green hue without artificial food coloring.
These pistachio muffins are perfect for breakfast, brunch, or even a sweet afternoon pick-me-up. Plus, they’re super easy to make—no fancy equipment, just a whisk, a bowl, and 30 minutes! Let’s bake!
Why You’ll Love These Pistachio Muffins
- Bakery-style texture – Fluffy, moist, and tender.
- Easy to make – No mixer required, just simple ingredients!
- Full of pistachio flavor – Thanks to instant pudding mix & chopped pistachios.
- Lightly sweet – Perfect balance of nutty and sweet flavors.
- Stay fresh longer – The pudding mix keeps them soft for days!
Cuisine: American
Ingredients for Pistachio Muffins
Dry Ingredients:
- 2 cups all-purpose flour
- 1 (3.4 oz) box instant pistachio pudding mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but enhances flavor)
- 1 cup buttermilk
Mix-ins & Topping:
- ½ cup chopped pistachios (plus extra for topping)
- 2 tablespoons coarse sugar (optional, for a crunchy top)
How to Make Pistachio Muffins
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease with non-stick spray.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, pistachio pudding mix, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together melted butter, sugar, eggs, vanilla, and almond extract.
- Stir in the buttermilk until well combined.
Step 4: Make the Batter
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the chopped pistachios.
Step 5: Fill & Bake
- Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Sprinkle extra pistachios and coarse sugar on top for a crunchy finish.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Enjoy!
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store in an airtight container!
Tips for the Best Pistachio Muffins
- Don’t overmix! Stir just until combined to keep muffins fluffy.
- Use buttermilk – It makes the muffins ultra-soft.
- Add a crunchy topping – Coarse sugar and extra pistachios add bakery-style texture.
- Want them greener? Add a drop of green food coloring for a brighter hue.
Substitutions & Variations
- No buttermilk? Use 1 cup of milk + 1 tablespoon lemon juice or vinegar.
- Make them nut-free – Skip the chopped pistachios and add mini white chocolate chips.
- Turn them into cupcakes – Frost with a pistachio buttercream for a dessert twist!
- Add a streusel topping – Mix butter, brown sugar, and pistachios for a crumbly topping.
Make a Healthier Version
- Use whole wheat flour – Swap half of the flour for whole wheat.
- Reduce sugar – Cut to ½ cup for a less sweet muffin.
- Use Greek yogurt instead of butter for a lighter option.
And There You Have It!
A batch of soft, bakery-style Pistachio Muffins that are moist, fluffy, and packed with nutty goodness! Thanks to the pistachio pudding mix, these muffins stay fresh longer and have the most delicious flavor.
Bake a batch and enjoy with coffee or tea—or save some for later (if they last that long!). Let me know how they turn out, and don’t forget to check out my other easy muffin recipes!
Relevant Categories:
- Breakfast
- Muffins & Quick Breads
- Dessert
- Brunch
Tags:
#PistachioMuffins #BakeryStyle #EasyBaking #PuddingMixRecipes #BrunchLovers
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Pistachio Muffins with Pudding Mix
Description
These pistachio muffins are perfect for breakfast, brunch, or even a sweet afternoon pick-me-up. Plus, they’re super easy to make—no fancy equipment, just a whisk, a bowl, and 30 minutes! Let’s bake!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 (3.4 oz) box instant pistachio pudding mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but enhances flavor)
- 1 cup buttermilk
Mix-ins & Topping:
- ½ cup chopped pistachios (plus extra for topping)
- 2 tablespoons coarse sugar (optional, for a crunchy top)
Instructions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease with non-stick spray.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, pistachio pudding mix, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together melted butter, sugar, eggs, vanilla, and almond extract.
- Stir in the buttermilk until well combined.
Step 4: Make the Batter
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the chopped pistachios.
Step 5: Fill & Bake
- Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Sprinkle extra pistachios and coarse sugar on top for a crunchy finish.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Enjoy!
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store in an airtight container!
