A fun tasty and flavorful breakfast, these Pistachio Muffins are perfectly flavored and remind me of our favorite bakery muffins. Easy, yummy, and fun.
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 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 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.
WHY THIS RECIPE WORKS:
- Pantry staple ingredients help these come together in no time.
- You can easily double this recipe to have more on hand or keep it for later.
- With the pistachio flavor and punch of sugar on top, it really is a great combo.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Granulated sugar
Vegetable oil
Eggs
Vanilla extract
Instant pistachio pudding mix (we like to use Jell-o brand)
Baking powder
Baking soda
Fine sea salt
Whole milk
Sour cream
All-purpose flour
Decorator’s sugar, optional
HOW TO MAKE PISTACHIO MUFFINS:
- 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.
WHAT IS THE TEXTURE AND FLAVOR LIKE?
These 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 color.
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 really thinning your batter as a liquid would.
CAN I ADD IN MIX-INS OR OTHER TOPPINGS?
Absolutely! Chopped pistachios would be a really great addition, 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 with powdered sugar, or even dip the tops in a simple powdered sugar glaze.
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.
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!
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 like this recipe you might also like:
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!
Pistachio Muffins
Ingredients
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.4 ounce package instant pistachio pudding mix
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup whole milk
- ¼ cup sour cream
- 2 cups all-purpose flour
- 1 tablespoon decorator's sugar optional
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
- Easily double this batch to serve more people or have 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.
- These can be eaten warm or cooled!
Leave A Reply!