Easy Pistachio Muffin Recipe You’ll Adore
This pistachio muffin recipe bakes up soft, moist muffins with a lovely nutty flavor, hints of vanilla, and a light green crumb thanks to instant pistachio pudding. They’re cozy, slightly sweet, and perfect for mornings, gatherings, or any time you need a feel-good bake.
Equipment
- Large mixing bowl
- Medium whisk
- Rubber spatula or wooden spoon
- 12-cup muffin pan
- Paper muffin liners or non-stick spray
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 3.4 oz box instant pistachio pudding mix
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup unsalted butter melted
- 2 large eggs
- ¾ cup plain Greek yogurt
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup chopped shelled pistachios
- 2 Tbsp chopped pistachios for topping
Optional:
- ¼ cup mini chocolate chips
- 1 tsp orange zest
Instructions
- Preheat oven to 375°F (190°C). Line or grease a muffin pan.
- In a large bowl, whisk together flour, pudding mix, sugar, baking powder, baking soda, and salt.
- Add melted butter, eggs, yogurt, milk, and vanilla. Stir gently until combined.
- Fold in ½ cup pistachios (and any optional add-ins).
- Scoop batter evenly into muffin cups. Top with remaining pistachios.
- Bake 16–18 minutes, until the tops are lightly golden and spring back when touched.
- Let cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or room temp.
Notes
Contains dairy, eggs, and tree nuts (pistachios). To deepen the pistachio flavor, you can toast the nuts before folding them into the batter.