A fun, minimal ingredient recipe these Pistachio Muffins are full of flavor and are ready in under 3o minutes! The perfect breakfast or dessert recipe for any pistachio lover.
I will be the first to admit that I love anything and all things pistachio! It has been one of my favorite flavors for the longest time, of course not until adulthood.
Why does it take people so long to appreciate great flavors? I’m just happy that I never gave up on some flavors and they grew to be some that I have loved greatly.
These Pistachio Muffins are like the ones you get from the bakery, but even better. Of course that is my personal preference, you will have to make them and jude for yourself.
They are super easy to whip up, that is is one of the great things about muffins is that they usually are made with simple ingredients and take no time at all.
These are great for so many thing, especially if you are tasked to bring a breakfast or dessert to functions like gatherings, potlucks or bake sales. This is the recipe that you will want.
Using pistachio pudding it is super easy to achieve that flavor without it being overpowering and with decorators sugar on top it also gives a nice sweet crunch with every bite.
Some of my other favorite breakfast recipes that we have on our site include: English Muffins, Buttermilk Pancakes and Bread Pudding.
WHY THIS RECIPE WORKS:
- With super easy to find ingredients this come together quickly.
- With the added decorators sugar on top you get a nice sweet crunch.
- These can be doubled to make more to have on hand for later.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Granulated sugar
Vegetable oil
Eggs
Vanilla extract
Instant pistachio pudding mix
Baking powder
Baking soda
Salt
Whole milk
Sour cream
All-purpose flour
Decorator’s sugar, optional
HOW TO MAKE PISTACHIO MUFFINS, STEP BY STEP:
- 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.
CAN I USE COOK AND SERVE PUDDING?
No, with cook and serve you actually need to cook the pudding and we do not want to add anything extra and the powder for that will not work for this recipe.
So when you do make this make sure that the box says Instant Pistachio Pudding, it is easy to mistake the two unless you carefully read the label at the grocery store.
WHAT DOES SOUR CREAM DO IN BAKING?
The addition of sour cream in most baking recipes helps add moisture to the baked good like these muffins without adding any extra liquid. It gives them a nice tender crumb and a nice richness of flavor as well.
CAN I USE ANYTHING ELSE OTHER THAN DECORATORS SUGAR?
If you not want these “bakery style” you can absolutely just leave the decorators sugar off. Other options is to leave plain, it still tastes great, you can dip the tops in a powdered sugar glaze or just sprinkle with some powdered sugar.
CAN I DOUBLE THIS RECIPE?
Absolutely, this recipe makes a standard dozen. If you love pistachio and want or need more muffins then I highly encourage you to double this batch.
They keep well and like I stated before are great for gatherings, bake sales and more.
HOW TO STORE:
These can be stored in an airtight container on your countertop where they will keep for up to 3 days.
You can also freeze these, to do that – place muffins in a freezer container and they will keep in the freezer for up to 3 months.
Let defrost in the refrigerator or on the countertop.
TIPS AND TRICKS:
- Use some food coloring to make these more green if you’d like.
- You can add some mix-ins such as chocolate chips, nuts (chopped pistachios are great).
- Other toppings can be used, see my tips above.
- This recipe can easily be doubled.
- Make sure you use INSTANT pudding mix.
- These can be frozen, see my tips above on how to do that.
Looking for that perfect pistachio recipe that will absolutely satisfy your taste buds? Then you absolute MUST make these Pistachio Muffins.
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If you’ve tried these PISTACHIO MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
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 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
- If you want a more potent pistachio flavor and green coloring make sure to use the Jello brand pudding.
- Use some food coloring to make these more green if you’d like.
- You can add some mix-ins such as chocolate chips, nuts (chopped pistachios are great).
- Other toppings can be used, see my tips above.
- This recipe can easily be doubled.
- Make sure you use INSTANT pudding mix.
- These can be frozen, see my tips above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Mamabakes
These are absolutely delicious. I don’t use the extra sugar on top, mostly because they’re sweet enough. Sometimes I’ll add mini chocolate chips which seems to bring out the pistachio flavor even more, just be sure to toss about 1/4 cup chocolate chips with about half a Tablespoon of flour so they don’t sink and mix in at the end.
I always get compliments every time I make these and have even had to replace the sour cream with mayonnaise a time or two but they always come out perfectly. Overall Great recipe, my kids absolutely devour them.
Ali
If u wanted to make jumbo muffins, what would the recommended baking time be. Recipe looks great!
Tornadough Alli
I would start at 8-10 minutes and check with a toothpick after that.
Nash
I used coconut oil instead of vegetable oil because that’s what I had. They turned out super good tho. Oh I added about 2 or 3 xtra tablespoons of milk because the batter was a bit thick. Still i love them, will definitely make this recipe again.