Bakery Style Pistachio Muffins with Pudding Mix

A fun, tasty, and flavorful breakfast, these Pistachio Muffins are perfectly flavored and remind me of our favorite bakery muffins. Easy, yummy, and a family favorite.

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These Pistachio Muffins are one of my favorites. They are super flavorful, filled with that pistachio flavor that we all love. Then it is topped with decorator’s sugar that gives it a burst of sweetness.

I looooove muffins, usually when we go out for breakfast or if I end up going to the bakery I will get some muffins of some sort each time.

One thing I love about making pistachio pudding muffins is that they are really easy to whip up and you can make so many! And they store super well so you can have them all the time.

Since St. Patrick’s Day is fast approaching, I figured that these would be fun to post, although we make these year-round because I cannot get enough of any pistachio flavored treat.

Our whole family loves these, and we often bring them to functions like family gatherings, potlucks, brunches, and more. They really are delicious and everyone raves about them.

If you are a pistachio lover then this recipe has to make it into your rotation, you will find yourself baking these Pistachio Muffins up more often than not.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE PISTACHIO MUFFINS:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT IS THE TEXTURE AND FLAVOR LIKE?
• WHAT DOES SOUR CREAM DO TO THIS RECIPE?
• CAN I ADD IN MIX-INS OR OTHER TOPPINGS?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Bakery Style Pistachio Muffins with Pudding Mix

1. Pantry staple, simple ingredients help this easy muffin recipe come together in no time.
2. You can easily double this recipe to have more on hand or keep it for later.
3. With the pistachio flavor and punch of sugar on top, it really is a great combo.

• Granulated sugar
• Vegetable oil
• Eggs
• Vanilla extract
• Instant pistachio pudding mix (we like to use Jell-o brand instant pudding mix)
• Baking powder
• Baking soda
• Fine sea salt
• Whole milk
• Sour cream
• All-purpose flour
• Coarse sugar, optional

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1. Preheat the oven to 425°F. Line a 12-count muffin tin with paper liners, set aside.
2. Whisk the sugar and the oil together. Add the eggs and vanilla, whisk until smooth.
3. Add the dry ingredients: pudding mix, baking powder, baking soda, salt, milk, and sour cream, whisk until smooth.
4. Stir in the flour until there are no dry patches. Divide the muffin batter among the lined muffin pan sections. They will be about ¾ full.
5. Top with the decorator’s sugar if using, this makes for lovely cruncy muffin tops.
6. Bake for 6 minutes at 425°F. Turn the oven down to 350°F and bake an additional 10-12 minutes until a toothpick inserted into the center comes out clean.
7. Let them cool in the tin for 5 minutes. Pop them out onto a wire rack to cool completely.

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WHAT IS THE TEXTURE AND FLAVOR LIKE?

These bakery style pistachio muffins are really great, moist, and not overly sweet.

The crunch from the sugar on top with a subtle pistachio flavor that is not overwhelming at all but noticeably pistachio.

It is very important which pistachio pudding mix is used.

We have tested this recipe with Jell-O brand and off brands. Jello-o brand is by far the best for flavor and a lovely green color.

Try adding a little almond extract for a yummy twist in these homemade pistachio muffins.

WHAT DOES SOUR CREAM DO TO THIS RECIPE?

Like a lot of baking recipes the addition of sour cream really just adds extra moisture without thinning your batter as a liquid would.

Sour cream helps these bakery-style pistachio muffins stay nice and moist.

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CAN I ADD IN MIX-INS OR OTHER TOPPINGS?

Absolutely! For a good pistachio punch, chopped real pistachios would be a really great addition.

In these bakery style muffins, we also like to add mini chocolate chips at times to this recipe.

If you are not a fan of the decorator’s sugar you can make a streusel topping, sprinkle these delicious pistachio muffins with powdered sugar, or even dip the tops in a simple powdered sugar glaze.

ANY ADDITIONS?

Bring on the variety! That’s my motto, haha.

1. Chopped pistachios: Fold in a handful of finely chopped or food processor-chopped nuts for extra crunch and more pistachio flavor.
2. Brown sugar swirl: Drop a spoonful of melted brown sugar and melted butter mixture on top of the batter for a sweet swirl.
3. Pistachio paste: Blend a teaspoon into the wet ingredients for an even stronger pistachio punch (just be sure to reduce the sour cream slightly to avoid excess moisture).
4. Pistachio extract: If you really want a deeper taste, add a few drops to your favorite pistachio recipes—including these muffins.
5. Green food coloring: For St. Patrick’s Day or just a fun look, add a drop or two to make green muffins that scream “pistachio!”
6. Coconut oil glaze: Melt coconut oil with powdered sugar and drizzle on the tops of the muffins once cooled for a light coconutty finish.
7. Pistachio butter swirl: Spoon a tiny swirl on top of each muffin before baking for extra gooey pistachio pockets.
8. Sprinkle of coarse sugar: To get a crispy top, dust some sugar on the muffin batter right before baking—makes them sparkle and crunch.
9. Pistachio flour: Replace a small portion (like ¼ cup) of the all-purpose flour with ground pistachios for extra nuttiness in the tender crumb.
10. Mini chocolate chips: If you like a sweet-nutty combo, fold in a few chips for a tasty twist on your homemade pistachio muffins.

ANY SUBSTITUTIONS?

You got it! Here are a few items to consider.

1. Plain Greek yogurt in place of sour cream if that’s what you have—it keeps them just as moist and tangy.
2. Almond milk if you’re out of regular milk—just watch for a slightly thinner batter.
3. Salted butter melted in place of the vegetable oil if you like a melted butter taste (but reduce the salt in the recipe so it’s not overpowering).
4. Whole wheat flour for half of the all-purpose if you want a “healthier” spin, though it may create a denser muffin.
5. Sweetened shredded coconut instead of nuts if you’re short on pistachios—gives a tropical vibe.
6. Boxed vanilla cake mix plus a box of pistachio pudding if you’re really short on time—a quick hack for “semi-homemade” muffins.

These can be stored in an airtight container at room temperature where they will keep for up to 3 days.

These can also be frozen, placed in a freezer container and they will keep for up to 3 months.

You can defrost in the refrigerator or on the countertop.

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Lover of pistachio?

Then you will absolutely fall in love with these Pistachio Muffins, moist, tender and full of flavor!

The perfect breakfast recipe.

If you’ve tried these PISTACHIO MUFFINS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!