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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.

Two stacked Pistachio Muffins.

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.

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.

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.

Some of our other favorite muffin recipes we have on our site include: Blueberry Muffins, Chocolate Chip Muffins and Apple Banana Oat Muffins.

Four muffins on white board with milk behind them.

WHY THIS RECIPE WORKS:

  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.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • 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
Ingredients needed to make Pistachio Muffins.

HOW TO MAKE PISTACHIO MUFFINS:

  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.
Step by step photos on how to make Pistachio Muffins.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

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 muffins stay nice and moist.

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.

Hand holding up one Muffin with paper liner pulled down.

HOW TO STORE:

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.

DANA’S TIPS AND TRICKS:

  • Easily double this batch to serve more people or have it on hand for later.
  • You can add in some mix-ins or other toppings if you like, see above for ideas.
  • These can be frozen, see above on how to do that.
  • If you want these to be more green, add some green food coloring to get your desired color.
  • Make sure to use Jell-o brand pudding mix for optimal taste.
  • These can be eaten warm or cooled!
Bite taken out of one Pistachio Muffin.

Lover of pistachio? Then you will absolutely fall in love with these best 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!

This Silly Girls Kitchen Logo
4 from 5 votes

Pistachio Muffins

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
A fun tasty and flavorful breakfast, these Pistachio Muffins are perfectly flavored and remind me of our favorite bakery muffins. Easy, yummy and fun.
Servings 12

Ingredients
  

Instructions

  • Preheat the oven to 425°F. Line a 12-count muffin tin with liners, set aside.
  • Whisk the sugar and the oil together. Add the eggs and vanilla, whisk until smooth.
  • Add the pudding mix, baking powder, baking soda, salt, milk, and sour cream, whisk until smooth.
  • Stir in the flour until there are no dry patches. Divide the batter among the lined muffin tin sections. They will be about ¾ full.
  • Top with the decorator’s sugar if using.
  • 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.
  • Let them cool in the tin for 5 minutes. Pop them out onto a wire rack to cool completely.

Notes

  1. Easily double this batch to serve more people or have on hand for later.
  2. You can add in some mix-ins or other toppings if you like, see above for ideas.
  3. These can be frozen, see above on how to do that.
  4. If you want these to be more green, add some green food coloring to get your desired color.
  5. These can be eaten warm or cooled!

Nutrition

Calories: 267kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 229mg | Potassium: 105mg | Fiber: 1g | Sugar: 22g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Nutrition Disclaimer
Course Baked Good, Breakfast, Dessert
Cuisine American

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4 from 5 votes (5 ratings without comment)

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One Comment

  1. How could I convert the recipe to a pound cake?

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