Pistachio Muffins are rich in flavor, easy to make, and feel like a bakery treat you can whip up at home. They have a beautiful color, a soft, fluffy interior, and a slightly crunchy top when sprinkled with extra pistachios or sugar. You can make them with or without pudding mix, depending on your preference. They’re great for breakfast, dessert, or sharing at a gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt sugar unsalted butter or oil (melted) eggs milk or buttermilk vanilla extract pistachio pudding mix (optional, for flavor and color) chopped pistachios (shelled and unsalted or lightly salted) green food coloring (optional)
Optional toppings: coarse sugar extra chopped pistachios
Directions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, mix the eggs, melted butter (or oil), milk, and vanilla extract.
If using pistachio pudding mix, whisk it into the wet ingredients until smooth. Add a drop or two of green food coloring if desired.
Combine the wet and dry ingredients, stirring until just combined—don’t overmix.
Gently fold in the chopped pistachios.
Divide the batter evenly among the muffin cups, filling about ¾ full. Top with more chopped pistachios or coarse sugar.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 10–12 muffins. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Without Pudding Mix: Use finely ground pistachios and almond extract for flavor if you skip the pudding.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Vegan: Use plant-based milk, oil, and an egg substitute like flax egg.
Lemon Pistachio: Add lemon zest to brighten the flavor.
Chocolate Chip: Add mini white or dark chocolate chips for a sweet contrast.
Storage/Reheating
Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze individually wrapped muffins in a freezer-safe bag for up to 2 months.
Reheating: Warm in the microwave for 15–20 seconds or in a low oven until heated through.
FAQs
Do I have to use pistachio pudding mix?
No, it’s optional. It adds flavor and green color, but you can use real pistachios and a bit of almond extract instead.
Can I use salted pistachios?
Lightly salted pistachios work fine, but avoid heavily salted ones, which can make the muffins too salty.
Can I make these muffins dairy-free?
Yes, use plant-based milk and oil instead of butter.
What makes the muffins green?
The pudding mix and/or food coloring gives them a bright green color, but it’s optional.
Can I grind pistachios into flour?
Yes, you can grind pistachios finely and replace part of the flour for extra flavor.
How do I make them extra fluffy?
Don’t overmix the batter, and make sure your baking powder and soda are fresh.
Are these muffins overly sweet?
They’re lightly sweet with nutty flavor. Adjust sugar to taste if desired.
Can I make mini muffins with this recipe?
Yes, just reduce the baking time to 10–12 minutes and check for doneness.
What’s the best topping for pistachio muffins?
A sprinkle of chopped pistachios or coarse sugar gives them a nice crunch and finish.
Can I use almond extract?
Yes, a small amount enhances the nutty flavor and pairs well with pistachios.
Conclusion
Pistachio Muffins are a fun and flavorful way to enjoy a nutty, bakery-style treat at home. With a soft crumb, sweet nutty taste, and eye-catching color, they’re sure to become a favorite in your muffin rotation. Whether you keep them classic or add your own twist, these muffins are as satisfying as they are simple to make.
Pistachio Muffins are bakery-style treats with a soft, fluffy crumb and a sweet, nutty flavor. Made with real pistachios and optionally enhanced with pudding mix and green food coloring, they’re a unique and colorful addition to any breakfast or snack.
1/2 cup chopped pistachios (unsalted or lightly salted)
Green food coloring (optional)
Optional toppings:
Coarse sugar
Extra chopped pistachios
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together eggs, melted butter or oil, milk, and vanilla extract.
If using pistachio pudding mix, add it to the wet ingredients and whisk until smooth. Add green food coloring if desired.
Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
Fold in chopped pistachios.
Divide the batter evenly into muffin cups, filling each about 3/4 full. Top with extra chopped pistachios or coarse sugar.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pistachio pudding mix adds color and flavor but is optional.Almond extract can enhance the nutty flavor—use 1/4 tsp in place of or with vanilla.Use gluten-free flour or dairy-free milk to accommodate dietary needs.Don’t overmix to keep muffins soft and fluffy.Make mini muffins by reducing bake time to 10–12 minutes.
