Servings
Font
Back
0 from 48 votes

Pistachio Muffins

Pistachio Muffins are an easy bakery style treat using a secret ingredient! They are incredibly moist with a bright green color. You won't believe how simple they are and how amazing the whole house will smell as they bake! Made from scratch in just 30 minutes they are a great treat for family gatherings, weeknight desserts, brunch parties and more!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 Muffins
Calories: 241 kcal
Course: Dessert , Breakfast , Snacks , Brunch
Cuisine: American

Ingredients

  • ½ cup salted butter (melted)
  • ¾ cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 3.4 ounce Pistachio Pudding Mix (1 package Jell-O mix)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 cups all purpose flour
  • ¼ cup granulated sugar (for topping (optional))
  • ½ cup chopped pistachios (unsalted (optional))

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. To a large bowl add the melted butter and sugar. Use a hand mixer or stand mixer to beat on medium speed for 1-2 minutes, or until light and fluffy.
  3. Add the eggs and vanilla. Beat until evenly combined.
  4. Add the pudding mix, baking powder, salt and milk. Gently stir with a spoon until just combined.
  5. Add the flour. Gently fold until just combined (Tip: do not over mix. Gently fold to keep the muffins light and fluffy)
  6. Fold in the chopped pistachios, if using. Reserve a few spoonful's of the chopped pistachios to top the muffins with.
  7. Using a 12 cup muffin tin, add paper muffin liners or grease well with cooking spray. Fill ¾ of the way full with the batter. Sprinkle with coarse or granulated sugar and chopped pistachios (optional).
  8. Bake for 7 minutes at 425°F then reduce the heat to 350°F and continue to bake for 9-10 minutes or until golden brown and cooked through. (Tip: insert a toothpick in the center of the muffins to check for doneness. If the toothpick comes out clean the muffins are done.
  9. Remove the muffin tin from the oven and transfer the muffins to a cooling rack. Serve and enjoy!

Notes

  • Nutrition information does not include optional ¼ cup coarse sugar topping  and ½ cup chopped pistachios.
  • How to Store Pistachio Muffins
  • How to Store Pistachio Muffins
  • Allow the muffins to fully cool at room temperature and then transfer to an air tight container. Store at room temperature for up to 3-4 days. Alternatively, individually wrap each muffin in plastic wrap and store at room temperature for 3-4 days.
  • How to Freeze Pistachio Muffins
  • How to Freeze Pistachio Muffins
  • Allow the muffins to fully cool at room temperature. Individually wrap in plastic wrap and transfer to a freezer safe air tight container or Ziploc bag. Or, transfer the cooled muffins to a freezer safe air tight container or Ziploc bag without wrapping in plastic wrap. The plastic wrap will keep the muffins fresh longer in the freezer. Freeze for up to 3 months.

Nutrition Information

Calories 241kcal (12%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 53mg (18%) Sodium 360mg (15%) Potassium 53mg (2%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 298IU (6%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Muffins

Amount Per Serving

Calories 241

% Daily Value*

Calories 241kcal 12%
Carbohydrates 37g 12%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 53mg 18%
Sodium 360mg 15%
Potassium 53mg 1%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 298IU 6%
Calcium 63mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.