These Pistachio Muffins are the perfect morning treat to pair with your coffee. So light and fluffy and packed with great pistachio flavor.
If you’ve been on the hunt for a muffin recipe that brings something a bit unique to the breakfast table, I’ve got just the thing for you. First off, let me tell you that I am a fan of all things pistachio.
Whether it’s pistachio desserts or snacks, I’m always looking for another tried and true recipe to add to my book. So, get this: Imagine biting into a vibrant green muffin, boasting a classic nutty flavor, with the gentle crunch of real pistachios on its crispy top.
Sounds dreamy, right? Well, I’m about to share my favorite pistachio muffin recipe that’s sure to give your taste buds a delightful dance!
You’ll love these delicious pistachio muffins, which I promise will become one of your favorite muffins. Whether you’re a pistachio lover or just someone looking for a new treat to try, these muffins are a must-bake.
They’re soft, flavorful, and just the right amount of sweet. Plus, that crunch from the chopped pistachios?
Perfection! Bake a batch and watch them disappear in no time. Here’s to all things pistachio!
Common Questions About Pistachio Muffins
Why is there an instant pudding mix in the recipe?
The secret ingredient here is the instant pistachio pudding mix. It gives our muffins that robust pistachio flavor and contributes to a moist texture that’s to die for.
I love adding pudding mix to all kinds of different things. In these muffins, it makes all the difference.
Can I use melted butter instead of vegetable oil?
Absolutely! You can swap vegetable oil for melted butter, but using oil tends to make these muffins a bit more moist. Your choice! That buttery flavor certainly is hard to beat.
Why are my muffins not green?
The natural ingredients give a slight hue, but if you want those vibrant green muffins often seen in bakery-style pistachio muffins, add a drop or two of food coloring. You’ll amp up that color really quickly!
Storage
I like to leave my muffins out on the counter for a day or so. That way, the outside layer gets dried out just a bit and adds a new layer of texture. So yummy!
Refrigerator
Keep your muffins in an airtight container. They’ll stay fresh for up to a week.
Freezer
To keep longer, wrap muffins in plastic wrap and freeze. They’re good for up to 3 months! Just let them thaw at room temperature when you’re ready to enjoy.
Tips
I love the sugary topping on these muffins. It adds just the right amount of sweetness and crunch. I’m all about that fresh muffin experience!
- Want more of that pistachio punch? Top the muffins with some pistachio butter or whole pistachios.
- For a nice, golden brown and crunchy muffin top, sprinkle coarse sugar on the tops of the muffins before baking.
- To prevent tough muffins, avoid overmixing the batter. Gently fold in the dry ingredients with the wet ones.
- If you’re looking for an even healthier twist, you can replace some of the all-purpose flour with almond flour.
Ingredients
If you’re having a hard time finding pistachio pudding mix, there is always Amazon! That mix will make all the difference in this recipe, so be sure to get ahold of some.
- Granulated sugar
- Vegetable oil
- Large eggs
- Vanilla extract
- Instant pistachio pudding mix
- Baking powder & baking soda
- Table salt
- Half and half
- Sour cream
- All-purpose flour
- Chopped pistachios
- Raw sugar (optional for that extra crunch)
How to Make Pistachio Muffins
These muffins are a delicious treat that I like to make on a regular basis. Don’t worry, the recipe is simple. If you follow it step by step you’ll have your very own muffins in no time!
- Preheat the oven to 425°F.
- Line a 12-count muffin tin with 6 liners, filling every other hole with a liner. You’ll need TWO 12-count muffin tins to make the 12 muffins. Once lined – set aside.
- Mix the sugar and the oil together in a large bowl.
- Add the eggs and vanilla, and whisk until smooth.
- Add the pudding mix, baking powder, baking soda, salt, half and half, and sour cream. Whisk the ingredients together until smooth.
- Stir in the flour until fully incorporated.
- Divide the batter between the 12 muffin wrappers in the pan. You’ll want to fill each until mostly full. You might get up to 6-8 tbsp of batter in each wrapper.
- Top with the raw sugar and chopped pistachios.
- Bake for 6 minutes at 425°F. Turn the oven down to 350°F and bake an additional 10-12 minutes. They will be golden on top and spring back when gently pressed in the center OR until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
Kitchen Supplies You’ll Need for Pistachio Muffins
Don’t skip the wire rack! It allows the muffins to cool quicker and get firmed up. Don’t hesitate to eat these while they’re hot, though. I love a good hot pistachio muffin!
- Muffin tin
- Large mixing bowl
- Wire rack (for cooling)
- Measuring cups & spoons
What to Serve With Pistachio Muffins
What’s your favorite thing to serve with these muffins? Let me know in the comments below! I love hearing from you and your feedback is really appreciated!
- A scoop of vanilla or pistachio ice cream for dessert
- Your morning coffee or tea
- A dollop of pistachio butter or honey for added sweetness
Why You Should Make Pistachio Muffins
These things are an experience unto themselves. I think everyone should try them at least once. Even if you’re not a super fan of pistachios, I think you’ll love these muffins.
- Unbeatable Flavor: A good pistachio punch that isn’t easily found in other muffins.
- Perfect Breakfast: They’re filling, flavorful, and provide the perfect start to your day.
- Fun and Vibrant: The green color (especially if you add food coloring) is a hit, especially around St. Patrick’s Day.
- Simple and Quick: It’s an easy muffin recipe that doesn’t require any fancy ingredients or techniques.
Variations and Add-Ins for Pistachio Muffins
You could even try a buttery honey glazed drizzled on top! There are so many options for changing this recipe. Let me know if you have a great one in mind!
- Chocolate Chips: A mix of nutty and sweet, adding white or milk chocolate chips can be a game-changer.
- Coconut Flakes: For a tropical twist.
- Dried Fruits: Think raisins or dried cranberries for a touch of sweetness.
- Almond Slivers: For an extra crunch and a blend of nutty flavors.
If you love this easy muffin recipe, you’re going to love these other muffins too. Please click each link below to find the easy, printable recipe!
More Great Pistachio Recipes
Dark Chocolate Pistachio Truffles
Dark Chocolate Pistachio Fudge
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Pistachio Muffins
Ingredients
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.4 ounces instant pistachio pudding mix 1 box
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup half and half
- ¼ cup sour cream
- 2 cups all-purpose flour
- ¼ cup pistachios chopped
- 2 tablespoons raw sugar coarse *opt
Instructions
- Preheat the oven to 425°F.
- Line a 12-count muffin tin with 6 liners, filling every other hole with a liner. You’ll need TWO 12-count muffin tins to make the 12 muffins. Once lined – set aside.
- Mix the sugar and the oil together in a large bowl.
- Add the eggs and vanilla, and whisk until smooth.
- Add the pudding mix, baking powder, baking soda, salt, half and half, and sour cream. Whisk the ingredients together until smooth.
- Stir in the flour until fully incorporated.
- Divide the batter between the 12 muffin wrappers in the pan. You’ll want to fill each until mostly full. You might get up to 6-8 tbsp of batter in each wrapper.
- Top with the raw sugar and chopped pistachios.
- Bake for 6 minutes at 425°F. Turn the oven down to 350°F and bake an additional 10-12 minutes. They will be golden on top and spring back when gently pressed in the center OR until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
Notes
- I like to add a drop or two of green food color for a vibrant muffin.
- The Jello brand pudding adds more flavor than the generic brands.
- Try these with chocolate chips – white or milk chocolate are both great.
- This recipe can easily be doubled.
- Make sure you use an INSTANT pudding mix – not the cook-and-serve variety.
- These can be frozen for up to 3 months.
Equipment
- 2 muffin tins
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Beth says
These muffins are delicious! I love the pistachio flavor, and the texture is so tender and moist. These are my new favorite!
Amanda says
I love the flavor of pistachio and these were no exception. I will definitely be making again!
Erin | Dinners, Dishes and Desserts says
Absolutely yummy! Can’t wait to make this again!
Sandra says
These muffins are really great for breakfast! My kids loves them as snack too!
Katerina Petrovska says
These Pistachio Muffins turned out wonderfully! The texture is just perfect – moist yet fluffy, and the pistachio flavor really shines through!! They’re definitely a great treat for any pistachio lover!
April says
These were fantastic. I love pistachio so much – it’s such an underrated flavor! These muffins were great!
Catalina says
Your Pistachio Muffins recipe is fantastic! I loved how they turned out – perfectly light and fluffy with that delicious pistachio flavor throughout.