Bake soft, fluffy pistachio muffins with a hint of nutty flavor. Perfect for breakfast or snacks, this easy recipe uses pistachio pudding mix and chopped nuts for a delightful treat."

Something homemade—it’s pure joy.
There’s something magical about baking for your family. The aroma of warm muffins wafting through the house, the smiles on their faces as they bite into something homemade—it’s pure joy.

They’re perfect for breakfast, a midday snack, or even dessert.
Today, I’m sharing one of my most cherished recipes: Pistachio Muffins. These muffins are tender, moist, and packed with the delicate nutty flavor of pistachios. They’re perfect for breakfast, a midday snack, or even dessert. Plus, they’re incredibly easy to make!

These muffins are sure to become a staple in your kitchen
This recipe has been tweaked and perfected over the years, and I’m thrilled to pass it on to you. Whether you’re a seasoned baker or just starting out, these muffins are sure to become a staple in your kitchen.

Why I Love This Recipe
Pistachios have always held a special place in my heart. Their vibrant green hue and rich, buttery flavor make them a standout ingredient. These muffins combine the nutty goodness of pistachios with a hint of sweetness and a soft, fluffy texture.

The secret? A touch of pistachio pudding mix (yes, really!) and a handful of finely chopped pistachios for that perfect crunch.

Enjoy these muffins as they are, or dress them up with a simple glaze and extra pistachios
What I adore most about this recipe is its versatility. You can enjoy these muffins as they are, or dress them up with a simple glaze and extra pistachios for a fancier treat. They’re also a great way to sneak in a little indulgence without feeling guilty. Trust me, your family will thank you!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings Yield: 4 servings
Ingredients
Here’s what you’ll need to make these delightful muffins:
- 1 box (3.4 oz) pistachio instant pudding mix (don’t prepare it—just use it dry!)
- 1 cup shelled pistachios, finely chopped (I like to rub off most of the skins for a smoother texture)
- 1 cup sour cream (or substitute with Greek yogurt or buttermilk if you prefer)
- 2 large eggs (room temperature works best)
- ½ cup vegetable oil (I use avocado oil, but any neutral oil will do)
- 1 teaspoon vanilla extract (or almond extract for a stronger pistachio flavor)
- ¾ cup light brown sugar (it adds a lovely caramel note)
- 2 cups all-purpose flour (the backbone of the batter)
- 2 teaspoons baking powder (make sure it’s fresh for the best rise)
For the glaze (optional but highly recommended):
- 1 cup powdered sugar
- 2-3 tablespoons water
- ½ teaspoon pistachio extract (or almond extract if you don’t have pistachio)
- Extra chopped pistachios for sprinkling on top
Step-by-Step Instructions
1. Preheat and Prep
Start by preheating your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease the wells lightly with nonstick spray. I like to spray the liners too, just to be safe—no one likes a muffin that sticks!
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, pistachio pudding mix, brown sugar, baking powder, and chopped pistachios. The dry ingredients form the foundation of your muffins, so make sure they’re well combined.
3. Combine the Wet Ingredients
In a separate bowl, whisk the sour cream and eggs until smooth. Add the oil and vanilla extract, and mix until everything is fully incorporated. This wet mixture will give your muffins their moist, tender crumb.
4. Bring It All Together
Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix—this is key to avoiding dense, tough muffins. A few lumps in the batter are perfectly fine!
5. Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling them all the way to the top. This is my secret to achieving those beautiful, domed muffin tops. I like to use an ice cream scoop for this step—it’s quick and mess-free.
6. Bake to Perfection
Pop the muffins into the oven and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on them after the 20-minute mark.
7. Cool and Glaze
Once baked, let the muffins cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. If you’re adding the glaze, whisk together the powdered sugar, water, and pistachio extract until smooth. Dunk the tops of the muffins into the glaze or drizzle it over with a spoon. Finish with a sprinkle of chopped pistachios for that extra touch of elegance.
Tips and Tricks
- Chopping Pistachios: I like to chop mine by hand for better control over the texture. A chef’s knife works wonders, but a food processor can save time if you’re in a hurry.
- Pudding Mix Magic: The dry pudding mix not only adds flavor but also gives the muffins a lovely green tint. It’s a fun little surprise!
- Storage: These muffins keep well in an airtight container at room temperature for up to 3 days. For longer storage, freeze them (unglazed) for up to 3 months. Just thaw and glaze when you’re ready to serve.
Variations to Try
One of the best things about this recipe is how adaptable it is. Here are a few ways to mix things up:
- Lemon Pistachio: Add the zest of 2 lemons and a splash of lemon juice for a bright, citrusy twist.
- Chocolate Chip: Fold in 1 ½ cups of chocolate chips (white, milk, or dark—your choice!) for a decadent treat.
- Banana Pistachio: Stir in 2 chopped bananas for a fruity, nutty combo.
- Cranberry Pistachio: Add 1 ½ cups of dried cranberries for a tart contrast to the sweet pistachios.
Final Thoughts
Baking is more than just a hobby for me—it’s a way to show love. These pistachio muffins are a testament to that. They’re simple, delicious, and always bring a smile to my family’s faces. I hope they do the same for yours.
So, preheat that oven, grab your mixing bowls, and let’s bake some memories together. Happy baking!

Pistachio Muffins: A Family Favorite RecipeBy
- Total Time: 0 hours
- Yield: 12 servings 1x
Ingredients
Here’s what you’ll need to make these delightful muffins:
-
- 1 box (3.4 oz) pistachio instant pudding mix (don’t prepare it—just use it dry!)
-
- 1 cup shelled pistachios, finely chopped (I like to rub off most of the skins for a smoother texture)
-
- 1 cup sour cream (or substitute with Greek yogurt or buttermilk if you prefer)
-
- 2 large eggs (room temperature works best)
-
- ½ cup vegetable oil (I use avocado oil, but any neutral oil will do)
-
- 1 teaspoon vanilla extract (or almond extract for a stronger pistachio flavor)
-
- ¾ cup light brown sugar (it adds a lovely caramel note)
-
- 2 cups all-purpose flour (the backbone of the batter)
-
- 2 teaspoons baking powder (make sure it’s fresh for the best rise)
For the glaze (optional but highly recommended):
-
- 1 cup powdered sugar
-
- 2-3 tablespoons water
-
- ½ teaspoon pistachio extract (or almond extract if you don’t have pistachio)
-
- Extra chopped pistachios for sprinkling on top
Instructions
Start by preheating your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease the wells lightly with nonstick spray. I like to spray the liners too, just to be safe—no one likes a muffin that sticks!
In a large bowl, whisk together the flour, pistachio pudding mix, brown sugar, baking powder, and chopped pistachios. The dry ingredients form the foundation of your muffins, so make sure they’re well combined.
In a separate bowl, whisk the sour cream and eggs until smooth. Add the oil and vanilla extract, and mix until everything is fully incorporated. This wet mixture will give your muffins their moist, tender crumb.
Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix—this is key to avoiding dense, tough muffins. A few lumps in the batter are perfectly fine!
Divide the batter evenly among the muffin cups, filling them all the way to the top. This is my secret to achieving those beautiful, domed muffin tops. I like to use an ice cream scoop for this step—it’s quick and mess-free.
Pop the muffins into the oven and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on them after the 20-minute mark.
Once baked, let the muffins cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. If you’re adding the glaze, whisk together the powdered sugar, water, and pistachio extract until smooth. Dunk the tops of the muffins into the glaze or drizzle it over with a spoon. Finish with a sprinkle of chopped pistachios for that extra touch of elegance.
- Prep Time: 12 minutes
- Cook Time: 20 -25 minutes

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