Can I make pistachio muffins without pudding mix?

Yes, pistachio muffins without pudding mix are easy. Replace the pudding mix with extra flour and a bit more sugar, and consider adding pistachio butter for stronger flavor.

How do I make pistachio muffins healthy?

To make pistachio muffins healthy, reduce sugar, use whole wheat flour, and substitute Greek yogurt for part of the butter.

Can I use pistachio cream?

Absolutely. Pistachio muffins with pistachio cream have a richer, more pronounced flavor and softer texture.

How many pistachio muffins calories per serving?

Depending on ingredients, pistachio muffins calories typically range between 220–300 per muffin.

Pistachio Muffins – Easy & Bakery-Style 2026

Description

Soft, fluffy, and bursting with nutty flavor, these pistachio muffins are bakery-style treats with a beautiful green hue and tender crumb. Made with real pistachios and optional pistachio pudding mix for extra moisture, they’re perfect for breakfast, brunch, or an afternoon coffee break. Add pistachio cream or a sweet glaze on top for an extra indulgent touch.

Ingredients

Scale

🛒 Ingredients (for 12 standard muffins):

For the Muffins:

2 cups all-purpose flour

1 (3.4 oz) package pistachio pudding mix (optional, for extra softness and color)

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, melted and slightly cooled

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, enhances pistachio flavor)

1 cup whole milk or buttermilk

¾ cup finely chopped pistachios (unsalted, shelled)

Optional: 2 tablespoons pistachio cream or pistachio butter for richer flavor

Optional: green food coloring (for brighter color)

For the Topping (Optional):

¼ cup chopped pistachios

2 tablespoons coarse sugar

OR simple glaze:

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

Instructions

📝 Instructions:

Step 1: Preheat & Prepare

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, pistachio pudding mix (if using), baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk melted butter and sugar until combined. Add eggs one at a time, then mix in vanilla and almond extract. Stir in milk and pistachio cream (if using).

Step 4: Combine

Gradually fold wet ingredients into dry ingredients until just combined. Do not overmix. Gently fold in chopped pistachios. Add a drop of green food coloring if desired.

Step 5: Fill & Top

Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle with chopped pistachios and coarse sugar for a crunchy top.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.

Step 7: Optional Glaze

Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.

Notes

No Pudding Mix Version: Simply omit pudding mix and add 2 extra tablespoons flour plus 1 tablespoon sugar.
Healthier Option: Substitute half the flour with whole wheat flour and use Greek yogurt instead of butter.
Sourdough Discard Version: Replace ¼ cup milk and ¼ cup flour with ½ cup sourdough discard.
Storage: Store in an airtight container for up to 3 days or freeze up to 2 months.
Bakery-Style Tip: Bake at 425°F (220°C) for the first 5 minutes, then reduce to 375°F for tall muffin tops.

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Category: Breakfast / Dessert
Method: Baked
Cuisine: American