• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Darling Apron
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Snacks
    • Sweets
  • Resources
  • About Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Free Resources
  • Work With Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Free Resources
    • Work With Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast

    Pistachio Pudding Muffins

    Published: May 2, 2023 by Ashley · As an Amazon affiliate, this post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    These easy pistachio muffins are made with instant pudding mix, making them irresistibly moist. With their signature green color, a hint of almond flavor and real pistachios on top, this muffin recipe will bring the bakery right into your kitchen!

    Pistachio muffins stacked on wire rack with a glass of milk and a bowl of pistachios in background

    Whether I'm at a bakery or the grocery store, pistachio muffins always seem to catch my eye. Their green color stands out among the other muffins and their flavor is both unique and delicious. When I worked at a corporate café, we couldn't keep enough pistachio muffins out during the breakfast rush. They were always the first to go!

    Love pistachios? Check out this Pistachio Bread recipe that I love to make during the holidays!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step-by-Step Instructions
    • Expert Tips
    • Storage Tips
    • FAQ
    • Other Treats You'll Love
    • Pistachio Pudding Muffins

    Why You'll Love This Recipe

    • They are great for breakfast, brunch, a quick snack, or even dessert!
    • Loaded with flavor - These muffins get their unique pistachio flavor from the use of pistachio pudding mix as well as real pistachios. The almond extract sends the flavor of these muffins over the top!
    • Bakery-style at home - These muffins are moist, high-domed and have that signature crunchy top that will rival any bake shop.

    Ingredient Notes

    Here are some tips & tricks for the ingredients needed for this recipe. Find exact measurements in the recipe card below!

    • Instant pistachio pudding - This gives the muffins their subtle green color and unique pistachio flavor along with making the muffins extra moist. A drop or two of green food coloring could be added if you want a more prominent green color.
    • Butter - Melted salted butter gives the muffins added flavor and richness. It also makes the muffins more dense when they cool versus a light and fluffy crumb you'd find in cupcakes.
    • Buttermilk - Adds a slight tang to the batter. The acid in the buttermilk will also react with baking soda to give the muffins their "lift" and create that ideal domed top.
    • Almond extract - I love the combo of pistachio and almond. The almond extract works to bring out more of the pistachio flavor and complements it beautifully!
    • Coarse sugar - Gives the muffin tops a slight crunch that mimics a bakery-style muffin. Coarse cane sugar or raw "Turbinado" sugar work great.
    • Chopped pistachios - Adding some chopped nuts to the top of the muffins gives them a nice amount of crunch. I like to use the lightly salted, roasted pistachios as they provide another depth of flavor compared to raw.
    Overhead shot of muffin ingredients laid out on marble countertop

    Step-by-Step Instructions

    This recipe requires no creaming and comes together in a flash! No mixer needed! Here how to make them:

    Step 1 - In a large mixing bowl combine melted butter, eggs, buttermilk and almond extract. Whisk until well combined.

    Step 2 - In a small mixing bowl, whisk together dry ingredients, including the pudding mix.

    Step 3 - Add the dry ingredients to the wet ingredients and mix until just combined. Do NOT over mix the batter! Just mix until there are no streaks of flour remaining.

    Raw batter in a glass bowl with a tan rubber scraper

    Step 4 - Using a cookie scoop or spoon, fill each muffin tin lined with cupcake liners all the way to the top. Sprinkle tops with course sugar and chopped pistachios.

    Metal and black cookie scoop resting in a filled muffin tin with batter
    Close up of raw muffin in tin with coarse sugar and chopped pistachios on top

    Step 5 - Bake muffins 18-20 minutes until light golden and the tops bounce back when pressed. You could also test the middle with a toothpick. Allow muffins to cool 10 minutes before moving to a wire rack to cool completely.

    Expert Tips

    • Take the buttermilk and eggs out of the refrigerator 30 minutes before starting. This ensures everything combines nicely into a smooth and thick batter.
    • Be sure to allow the butter to cool to room temperature before adding it to the batter. Adding hot butter can also make the batter lumpy. It works well to melt the butter at the same time you take out your other cold ingredients, then both will be ready at the same time!
    • Be sure to fill the muffin tins all the way to the top. Forget what you've heard about only filling them ⅔ to ¾ full. This along with the high temperature will give you those perfectly domed tops.
    Muffins on a black wire rack with one open-faced in the top right corner

    Storage Tips

    • When kept in an airtight container at room temperature, the muffins will keep fresh for 3-4 days.
    • To extend their time to about a week, keep the muffins in the refrigerator.
    • To freeze, place cooled muffins in a freezer bag. They will store in the freezer for up to 3 months. Take a few out at a time or thaw the whole bag at room temperature before serving. You could also pop a couple in the microwave to quickly thaw them.
    Pistachio pudding muffins on black wire rack with a bite taken out of front muffin. Roasted pistachios are scattered on counter in front.

    FAQ

    Do I have to use cupcake liners?

    I prefer using liners for their ease of use and how the muffins look displayed in them. The liners also help keep the sides and bottom of the muffins soft and not too dark. If you don't have any liners on hand you can spray the tins well with non-stick spray before filling, it's just not my preference.

    How do you achieve nicely domed muffin tops?

    I've found baking at a higher temperature of 400 puts the leavening agents to work right away and helps the muffins "puff up". I also fill the muffin tins all the way to the top so they have no choice but to come up over the liner!

    Can I make mini muffins?

    This recipe should make 24 mini muffins. If you don't have mini liners, be sure to spray your mini muffin tin with non-stick spray. The baking time will also decrease, so start checking the muffins after about 10 minutes.

    Can you use regular milk instead of buttermilk in muffins?

    The acidity of buttermilk provides flavor as well as helps the muffins rise by reacting with the baking soda. Regular milk will not allow the same reaction to take place. Don't have buttermilk on hand? Add 1 tbsp. lemon juice or white vinegar to a measuring cup and fill with regular milk to make 1 cup. Allow to sit for 10 minutes and the milk will slightly curdle.

    Other Treats You'll Love

    • Stack of molasses cookies with a bite taken out of the top cookie all on a gold cooling rack with other cookies surrounding. A glass of milk is in the background.
      Molasses Crinkle Cookies
    • Gold spoon scooping out cherry cobbler. Overhead shot. Scoops of vanilla ice cream are placed on top of the cobbler in the white baking dish.
      Easy Cherry Cobbler (With Cake Mix)
    • Monkey Milkshake
    • Hand dipping a vanilla wafer into frosting
      Dessert Butter Board

    Be sure to follow The Darling Apron on Facebook & Instagram along with what I’m pinning on Pinterest!

    Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!

    Pistachio muffins stacked on wire rack with a glass of milk and a bowl of pistachios in background
    Print Recipe Pin Recipe
    No ratings yet

    Pistachio Pudding Muffins

    These easy pistachio muffins are made with instant pudding mix, making them irresistibly moist. With their signature green color, a hint of almond flavor and real pistachios on top, this muffin recipe will bring the bakery right into your kitchen!
    Prep Time10 minutes mins
    Cook Time18 minutes mins
    Total Time28 minutes mins
    Course: Baked Goods, Breakfast
    Cuisine: American
    Keyword: muffins with pudding, pistachio muffins, pistachio muffins with pudding mix
    Servings: 12 muffins
    Author: Ashley Leonard

    Ingredients

    Pistachio Muffins

    • ½ cup (1 stick) salted butter melted & cooled to room temperature
    • 1 cup buttermilk room temperature
    • 2 eggs room temperature
    • 1 tsp. almond extract
    • 1 3.4 oz. box instant pistachio pudding
    • 2 cups all purpose flour
    • ¾ cup white sugar
    • 1 ½ tsp. baking powder
    • ½ tsp. baking soda
    • ½ tsp. salt
    • 1 tbsp. coarse cane sugar or Turbinado sugar
    • ⅓ cup shelled pistachios* chopped

    Instructions

    Muffins

    • Preheat oven to 400 degrees. Line muffin tins with muffin liners.
    • In a large mixing bowl, whisk together melted butter, eggs, buttermilk and almond extract.
    • In a separate bowl, combine the flour, sugar, soda, powder, salt and dry pudding mix. Add the dry ingredients to the wet and mix with a wooden spoon or rubber spatula until just combined.
    • Use a cookie scoop or spoon to fill each muffin tin to the top. Sprinkle tops coarse sugar and chopped pistachios.
    • Bake muffins 15-18 minutes until light golden and the tops bounce back when pressed. Allow muffins to cool 10 minutes before moving to a wire rack to cool completely. Store in an airtight container.

    Helpful Equipment & Ingredient Links

    Muffin Tin
    Mixing Bowl
    Muffin papers

    Notes

    I prefer using roasted pistachios to top the muffins with as they provide another layer of flavor compared to raw. 

    More Breakfast

    • 2 pieces of French toast on white plate with syrup and raspberries and a small piece on a fork
      English Muffin French Toast
    • Loaf of Cranberry Walnut Bread on a wire rack with 2 slices cut
      Cranberry Walnut Bread
    • Fork holding pieces of peanut butter and jelly pancakes taken out of a stack
      Peanut Butter and Jelly Pancakes
    • Breakfast Banana Splits on white plates
      Breakfast Banana Splits

    Reader Interactions

    Comments

    1. LaGresha Fizer-Brown

      May 04, 2023 at 6:50 am

      Hi there 👋. Maybe I missed the addition of pudding in the recipe instructions...but I can't tell at what point it goes in the muffin mix. Please assist me here.

      Reply
      • Ashley

        May 04, 2023 at 11:42 am

        Thank you so much for catching that! I had it written correctly in the post, but not the recipe card. You will mix the dry pudding powder when combining the other dry ingredients together. It's corrected now. Sorry for the confusion!

        Reply
    2. N

      May 26, 2023 at 10:47 am

      Can I use sugar free pistachio pudding?

      Reply
      • Ashley

        May 27, 2023 at 6:25 pm

        I think that should work fine!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to The Darling Apron! I'm a wife, mom, & chai tea latte lover who uses food as her love language. I believe some of life's best moments happen when gathered around the kitchen table. Whether making time-honored family recipes or developing new favorites, I love creating memories through delicious food. I hope this space inspires you to do the same!

    More about me →

    Latest Recipes

    • Overhead view of light grey ceramic plate of stroganoff with a silver fork.
      Hamburger & Potato Stroganoff
    • White bowl of goulash with a metal spoon stuck into it. A bundle of parsley is in the background.
      Chicken Goulash (With Tomato Soup)
    • Two slices of meatloaf with mashed potatoes and green beans on a white plate
      Ground Chicken Meatloaf
    • Overhead view of poutine on a parchment lined white oval platter
      Cheesy Tater Tot Poutine

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme