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 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Baked Goods, Breakfast
Cuisine: American
Keyword: muffins with pudding, pistachio muffins, pistachio muffins with pudding mix
Servings: 12muffins
Author: Ashley Leonard
Ingredients
Pistachio Muffins
½cup (1 stick)salted buttermelted & cooled to room temperature
1cupbuttermilkroom temperature
2eggsroom temperature
1tsp.almond extract
1 3.4 oz. boxinstant pistachio pudding
2cupsall purpose flour
¾cupwhite sugar
1 ½tsp.baking powder
½tsp.baking soda
½ tsp.salt
1tbsp.coarse cane sugaror Turbinado sugar
⅓ cupshelled 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.