Why You’ll Love This Recipe

Light, fluffy texture with rich pistachio flavor.
Simple to make — one bowl and minimal prep time.
Bakery-style domes and moist crumb.
Perfect for breakfast, snacks, or gifting.
Freezes well and stays fresh for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Instant pistachio pudding mix (for color and flavor)
Baking powder
Baking soda
Salt
Eggs
Milk or buttermilk
Vegetable oil or melted butter
Vanilla extract or almond extract
Chopped pistachios (plus extra for topping)
Green food coloring (optional, for brighter color)

Directions

Preheat oven:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, pistachio pudding mix, baking powder, baking soda, and salt.
Add wet ingredients:
- In a separate bowl, whisk together eggs, milk, oil, and vanilla (or almond) extract.
- Pour wet ingredients into the dry ingredients and stir gently until just combined — do not overmix.
Add pistachios:
- Fold in chopped pistachios and, if desired, a few drops of green food coloring for a vibrant look.
Bake:
- Divide the batter evenly among the muffin cups, filling about ¾ full.
- Sprinkle the tops with extra chopped pistachios.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 12 standard muffins.
Prep time: 10 minutes.
Cook time: 20 minutes.
Total time: 30 minutes.

Variations

Bakery-style topping: Add a sprinkle of coarse sugar on top before baking for a crunchy finish.
Glazed version: Drizzle cooled muffins with a simple glaze made from powdered sugar and milk.
White chocolate chips: Fold in ½ cup of white chocolate chips for a sweeter twist.
Vegan version: Use plant-based milk and an egg substitute like flaxseed meal or applesauce.
Whole wheat option: Replace half of the flour with whole wheat flour for a heartier texture.
Lemon pistachio muffins: Add a teaspoon of lemon zest for a fresh citrus note.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
To reheat, microwave for 10–15 seconds or warm in a low oven until soft and fragrant.

FAQs

Can I use real pistachios instead of pudding mix?

Yes — grind shelled pistachios into a fine powder and add to the dry ingredients. You may want to add a bit more sugar and a few drops of almond extract for flavor balance.

Why do bakery pistachio muffins look so green?

Most use instant pistachio pudding mix and a drop or two of green food coloring for that signature color.

Can I use almond milk instead of regular milk?

Yes, almond milk or any non-dairy milk works well.

How do I make the muffins extra moist?

Use oil instead of butter and avoid overmixing the batter.

Can I make them gluten-free?

Yes, use a gluten-free all-purpose flour blend in a 1:1 ratio.

Can I turn this recipe into mini muffins?

Absolutely — bake in a mini muffin pan for 10–12 minutes instead of 20.

Should I toast the pistachios first?

Lightly toasting them enhances flavor and adds crunch, though it’s optional.

Can I skip the pudding mix?

You can, but the muffins will have a milder pistachio flavor. Add ground pistachios and almond extract as a substitute.

How do I know when the muffins are done?

A toothpick inserted into the center should come out clean, and the tops should be lightly golden.

Can I freeze these muffins?

Yes — wrap cooled muffins individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Conclusion

Pistachio Muffins are soft, nutty, and irresistibly moist — the perfect blend of flavor, texture, and color. With their rich pistachio aroma and bakery-style presentation, these muffins are a simple yet impressive treat for any time of day. Enjoy them fresh from the oven or pack them for a quick breakfast or snack on the go.

Pistachio Muffins

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Pistachio Muffins are moist, fluffy, and filled with rich nutty flavor. Topped with crunchy pistachios and boasting a beautiful green hue, these bakery-style muffins are perfect for breakfast, brunch, or a quick snack.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Category: Breakfast, Snack
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, sugar, pudding mix, baking powder, baking soda, and salt.
In another bowl, whisk eggs, milk, oil, and extract of choice. Pour into dry ingredients and stir until just combined.
Fold in chopped pistachios and optional food coloring for a vibrant look.
Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle with extra pistachios.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins light and fluffy.
Add coarse sugar on top before baking for a bakery-style finish.
For a glaze, drizzle cooled muffins with powdered sugar and milk mixture.
Lightly toast pistachios for a deeper nutty flavor.

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 16g
Sodium: 180mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg