Pistachio Muffin Recipe (Soft & Nutty)
These Pistachio Muffins are soft, moist, and full of nutty flavor with a hint of vanilla. Perfect for breakfast or a snack, these bakery-style muffins are easy to make and have a beautiful green color!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 box 3.4 oz instant pistachio pudding mix
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup milk or buttermilk
- 1 tsp vanilla extract
- ½ cup chopped pistachios plus extra for topping
- ½ tsp green food coloring optional
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners
- In a bowl, whisk together flour, pistachio pudding mix, baking powder, baking soda, and salt
- In another bowl, mix melted butter, sugar, eggs, milk, and vanilla extract until smooth
- Gradually add dry ingredients to wet ingredients, stirring until just combined
- Fold in chopped pistachios and green food coloring if using
- Scoop batter into muffin cups, filling each about ¾ full, then sprinkle extra pistachios on top
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack
Notes
• For extra moisture, add ¼ cup sour cream or Greek yogurt to the batter
• Swap chopped pistachios for white chocolate chips for a sweeter twist
• Store in an airtight container for up to 4 days or freeze for later