Pistachio Muffins

A pistachio muffin on parchment paper, with a green mug and a tray of muffins in the background.

4 from 1 vote

If you love pistachio everything, you'll fall head over heels for these delightful Pistachio Muffins! They're made with instant pudding mix, so they're moist and full of pistachio flavor. A little coarse sugar makes a scrumptious crunchy muffin top for extra texture!

Prep Time5

Cook Time22

Total Time27

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 168kcal

Author: Tristin - Home Cooked Harvest

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.

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