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    Home » Breakfast

    Pistachio Nut Muffins

    Published: Jan 9, 2025 · Modified: Feb 3, 2025 by Ashley · As an Amazon affiliate, this post may contain affiliate links · 6 Comments

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    These pistachio nut muffins are made with pistachio pudding mix and buttermilk to make them irresistibly moist. Topped with real pistachios and coarse sugar, these bakery-style muffins are so easy to make at home!

    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.

    Adding pudding mix to cake, muffin or cupcake batters is a great hack to make them extra moist and a great way to elevate a store-bought boxed cake.

    Love pistachios? Check out this Pistachio Bread recipe made with cake mix 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 Baked Goods You'll Love
    • Pistachio Nut Muffins

    Why You'll Love This Recipe

    • They are great for breakfast, brunch, a quick snack, or even dessert! Their color makes them a standout from other baked goods, a perfect treat for St. Patrick's Day!
    • Loaded with flavor - These muffins get their unique pistachio flavor from the use of pistachio pudding mix as well as flavor and texture of 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. Plus they are so quick and easy to make!

    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. Using melted instead of softened 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 homemade muffins in just under 30 minutes:

    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 dry pudding mix (ignore the directions on the box).

    Step 3 - Add the dry ingredients to the wet ingredients and mix until just combined. I would switch out the whisk for a rubber spatula/scraper at this point. Do NOT over mix the batter! Just mix until there are no streaks of flour remaining. The batter will be fairly thick.

    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!
    • Spray the empty muffin liners with non-stick spray before filling with batter. This will help leave no muffin crumbs behind when you peel off the liner.
    • 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 muffin 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. Making your own liners with pieces of parchment paper is also an option.

    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. Jumbo muffins can also be made, but baking time will be longer.

    Can sour cream be substituted for buttermilk?

    Acidity is required to react with the leavening agents to give the muffins their lift, which is why buttermilk is used. Sour cream would work the same way, but the texture is obviously thicker. Mix ¾ sour cream with ¼ cup milk to thin it out before using as a substitute.

    Can you use regular milk instead of buttermilk in muffins?

    Regular milk will not allow the same reaction to take place as the acidic buttermilk. 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.

    What is the secret to bakery-style domed muffins?

    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!

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    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
    5 from 1 vote

    Pistachio Nut Muffins

    These pistachio nut muffins are made with pistachio pudding mix and buttermilk to make them irresistibly moist. Topped with real pistachios and coarse sugar, these bakery-style muffins are so easy to make at home!
    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
    • 2 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.
      ½ cup (1 stick) salted butter, 1 cup buttermilk, 2 eggs, 1 tsp. 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.
      2 cups all purpose flour, ¾ cup white sugar, 1 ½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 3.4 oz. box instant pistachio pudding
    • Use a cookie scoop or spoon to fill each muffin tin to the top. Sprinkle tops coarse sugar and chopped pistachios.
      2 tbsp. coarse cane sugar, ⅓ cup shelled 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.

    Notes

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

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. LaGresha Fizer-Brown says

      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 says

        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 says

      May 26, 2023 at 10:47 am

      Can I use sugar free pistachio pudding?

      Reply
      • Ashley says

        May 27, 2023 at 6:25 pm

        I think that should work fine!

        Reply
        • Crystal says

          March 30, 2025 at 10:34 am

          5 stars
          Delicious! I may add a bit more almond extract next time, but these were fantastic.

          Reply
          • Ashley says

            March 30, 2025 at 2:13 pm

            So glad you enjoyed them!

            Reply

    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!

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