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Pistachio muffins stacked on wire rack with a glass of milk and a bowl of pistachios in background
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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
Cook Time18 minutes
Total Time28 minutes
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
  • 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.