Description

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.

Ingredients

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup unsalted butter or oil, melted
2 large eggs
3/4 cup milk or buttermilk
1 tsp vanilla extract
1 package (3.4 oz) pistachio pudding mix (optional)
1/2 cup chopped pistachios (unsalted or lightly salted)
Green food coloring (optional)
Optional toppings:
Coarse sugar
Extra chopped pistachios

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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.

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 14g
Sodium: 190mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg