If you have a pistachio lover in your life, make these Pistachio Pudding Cookies for a delightful green treat! This classic Watergate Cake is light and fluffy with plenty of pistachio flavor.
These delicious pistachio muffins have a classic nutty flavor and lovely green color, perfect for celebrating St. Patrick’s Day or Christmas. You don’t have to save this recipe for a special event, though – they’re perfect any time of the year!
Even better, this easy muffin recipe is fail-proof! You don’t have to worry about creaming butter and sugar together or anything like that. Prepare the wet ingredients and dry ingredients in separate bowls, then mix them together. It’s seriously easy and works every time!
What are Pistachio Muffins?
Pistachio muffins are like regular muffins, except they’re a little bit sweeter and have a bold pistachio flavor thanks to the instant pudding mix, almond extract, and real pistachio pieces.
Thanks to a sprinkling of coarse sugar, this pistachio muffin recipe makes a bakery style muffin perfect for enjoying with a hot cup of coffee.
Pistachio Muffin Ingredients
- Oil: Vegetable oil will help these pistachio muffins have a moist crumb.
- Sugar: Granulated sugar brings the sweetness and will help highlight the nutty flavor of the pistachios and almond extract.
- Yogurt: I like to use low-fat plain or Greek yogurt in this pistachio muffins recipe for extra moisture and a little tanginess.
- Eggs: Use large eggs to bind the muffin batter together and help it rise.
- Milk: Adds moisture to the muffins.
- Vanilla extract: Vanilla pairs perfectly with the sweet pistachio flavor and adds a delicious aroma.
- Almond extract: Almond extract amps up the nutty pistachio flavor and is easy to find in your local grocery store.
- Food Coloring: Gives these muffins a pop of green color. Or leave it out for lighter green muffins. I used 4 drops in mine.
- All purpose flour: Be sure to spoon your flour into your measuring cup and level off the top to ensure you don’t add too much.
- Instant pistachio pudding mix: Pudding mix helps these muffins retain moisture, so they’re never dry.
- Baking powder: Baking powder will help your muffins rise, so they’re light and fluffy.
- Salt: Helps to balance the sugar.
- Pistachios: These are optional. Use unsalted raw pistachio nuts, then bake them to add crunch and extra flavor to your muffins. I did not use them in this recipe.
- Coarse sugar: I love using coarse sugar (not regular granulated sugar) to add a sparkly shine and sweet crunch to the muffin tops.
How to Make Pistachio Muffins
- Prepare for baking: Preheat the oven. Add 12 muffin liners to a muffin tin.
- Combine the wet ingredients: In a large bowl, with a hand mixer or by hand, stir together the oil and sugar. Next add in yogurt, eggs, milk, vanilla extract, almond extract, and food coloring. Set aside.
- Mix the dry ingredients: In a separate large mixing bowl, whisk together flour, pudding mix, salt, and baking powder.
- Combine wet and dry: Add the dry ingredients into the wet ingredients. Add in the chopped pistachios and mix. If you want to add some of the nuts on top of muffins, leave out 1 tablespoon of them. Stir by hand, being careful not to overmix.
- Fill the cups: Divide batter evenly into muffin tray, filling up to the top. Sprinkle the muffin tops with sugar (and the rest of the chopped pistachios if desired).
- Bake and cool: Bake at 425°f on the center rack. Then drop the temperature down to 350° F and cook until the tops start browning and a toothpick inserted in the center of one muffin comes out clean. Let cool completely before enjoying.
Tips for Success
- Take the time to mix your wet and dry ingredients separately, then together. Combining them at the same time will affect the rise and texture.
- If you want lighter green muffins, feel free to leave out the green food coloring.
- Remember to line your muffin cups with paper liners for easy removal.
Recipe Variations
- Dairy-free: Replace the yogurt with non-dairy yogurt or milk for a lactose-free recipe.
- Use pistachio extract: Although I love pistachio flavor, I usually use almond extract because it’s cheaper and easier to find. If you’re a major pistachio fan, splurge on real pistachio extract for extra flavor.
- Add a crumb topping: For fancy pistachio muffins, make the crumb topping from my Bakery Style Strawbery Muffins.
- Pistachio chocolate chip muffins: Sprinkle 1/2 cup of chocolate chips in your muffin batter for a chocolaty flavor in every bite.
- Add roasted raw pistachios: Preheat oven to 350 degrees. Spread out the raw pistachios on a baking sheet in a single layer. Cook in the oven for 4 minutes. Shake the pan and continue cooking for another 3-4 minutes. Once the pistachio nuts are cool, finely chop them up for use in the muffin and on top if desired.
Frequently Asked Questions
What is the secret to making moist muffins?
The secret to baking moist muffins is to add even moisture without making the cakes or cupcakes too dense. This requires a balance of leavening agents (usually baking powder) and liquids.
The best cupcakes usually have dairy, like buttermilk, sour cream, or yogurt. I love to add pudding mixes to cupcakes and other recipes because cornstarch helps absorb excess moisture, resulting in the perfect texture every time.
Why are pistachio muffins green?
Although pistachio muffins don’t have to be green, they usually are and for a few reasons. First, it’s helpful to indicate what is in the recipe, and there are only so many flavors that will be green (usually key lime, pistachio, or mint chocolate).
Plus, we eat with our eyes. When you see green muffins, your brain starts preparing for pistachio flavor before you ever open your mouth!
Can I make these muffins without pudding mix?
Technically, yes. However, I have yet to test this method, and the pudding mix has several important jobs to do in this recipe: enhance moisture, add green color, and add pistachio flavor. For best results, taking the extra trip to the store is worth it.
How to Store & Reheat
How to refrigerate homemade pistachio muffins? Allow the muffins to cool to room temperature before storing them in an airtight container. Place the container in the fridge to keep the muffins moist and fresh for 3-5 days.
How to keep at room temperature? Store the muffins in an airtight container at room temperature for 1-3 days. They will start to dry out and go bad faster than when stored in the fridge, but they’re fine for a few days.
How do you reheat pistachio muffin recipe? These pistachio pudding muffins are delicious cold, at room temperature, or gently heated. Try microwaving a muffin for 30 seconds to bring out all the nutty flavors.
Can I Freeze Pistachio Muffins?
How to freeze bakery-style muffins? Once your muffins have cooled to room temperature, place them in a freezer-safe bag and store them in the freezer for 1-3 months. The day before you’d like to eat them, put them in the fridge overnight to thaw.
Try these other recipes!
- Banana Mini Muffins
- Raspberry Cheesecake Bars
- Raspberry Brownies with Raspberry Sauce
- Lemon Sour Cream Pound Cake
- Apple Cinnamon Bread
If you’ve tried this green pistachio muffin recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
NEVER MISS A RECIPE!
Follow me on social media for more recipe ideas & inspiration!
PINTEREST / FACEBOOK / INSTAGRAM
Pistachio Muffins
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup yogurt, unflavored plain or Greek yogurt
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon almond extract
- 3-4 drops green food coloring
- 1 2/3 cup all purpose flour
- 3.4 ounce box of instant pistachio pudding mix
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup raw pistachios, optional, roasted and chopped
- 1 tablespoon coarse sugar, for topping
Instructions
-
Preheat the oven to 425°F. Add 12 muffin liners to a muffin tin and set aside.
-
In a large bowl, with a hand mixer or by hand, stir together the oil and sugar. Next add in yogurt, milk, eggs, vanilla extract, almond extract, and food coloring. Set aside.
-
In a separate large mixing bowl, whisk together flour, pudding mix, salt, and baking powder.
-
Add the dry ingredients into the wet ingredients. If using, add in the chopped pistachios and mix. If you want to add some of the nuts on top of muffins, leave out 1 tablespoon of them. Stir by hand, being careful not to overmix.
-
Divide batter evenly into muffin tray, filling up 3/4 of the way. Sprinkle the muffin tops with sugar (and the rest of the chopped pistachios if desired).
-
Bake at 425°f on the center rack for 8 minutes. Then drop the temperature down to 350° F and cook for 12-14 minutes until the tops start browning and a toothpick inserted in the center of one muffin comes out clean. Let cool completely before enjoying.
Recipe Notes
- To roast pistachios: Preheat oven to 350 degrees. Spread out the raw pistachios on a baking sheet in a single layer. Cook in the oven for 4 minutes. Shake the pan and continue cooking for another 3-4 minutes. Once the pistachio nuts are cool, finely chop them up for use in the muffin and on top if desired.
- Take the time to mix your wet and dry ingredients separately, then together. Combining them at the same time will affect the rise and texture.
- Store the muffins in an airtight container at room temperature for 1-3 days. They will start to dry out and go bad faster than when stored in the fridge, but they’re fine for a few days.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
Did you make this recipe?
Please let me know how it turned out!
I love hearing from you! Share a picture of the recipe on Instagram and hashtag it #homecookedharvest.
Leave a Reply