Easy Pistachio Muffins Recipe with Pudding Mix & Rich Nutty Flavor

Pistachio muffins usually fall into two camps: overly sweet cupcakes with green food coloring, or dry and crumbly cakes that lack flavor. This version avoids both. The texture is tender, almost like a bakery-style muffin, with just enough pistachio flavor to taste intentional rather than artificial.

This recipe uses instant pistachio pudding mix not as a shortcut, but as a smart way to lock in moisture and add that familiar hint of almond flavor. If you’ve never baked with pudding mix, this is a good place to start. It brings consistency and softness without the need for extra steps.

Why This Recipe Works

These muffins mix up in one bowl and don’t require a mixer. You’ll have a full dozen ready in under 30 minutes. Each bite holds a mild sweetness, a soft interior, and the occasional crunch from roasted pistachios.

This recipe fits into any weekday morning, but they also freeze well, so you can keep a batch ready for weekends or guests. You can even layer in a bit of pistachio frosting or serve with warm pistachio cream for something more dessert-like.

You can find a full pistachio cream recipe here, which pairs beautifully with these muffins.

Ingredients and Flavor Notes for Pistachio Muffins

The dry mix starts with flour, sugar, pudding mix, baking soda, and salt. The pudding mix here is key—it adds structure and moisture while keeping the muffins light. I’ve found that almond extract is optional but makes a big difference in rounding out the flavor.

For the wet ingredients, the base includes eggs, oil, yogurt or sour cream, and a splash of milk. Yogurt brings a mild tang, while sour cream offers a richer result. I’ve tested both and tend to lean toward sour cream when I want a denser crumb.

If you’re curious about texture or flavor, use yogurt for lighter muffins or sour cream for something closer to pistachio cupcakes. In my notes, sour cream makes a slightly firmer dome and deeper color.

You’ll fold in chopped roasted pistachios last. They’re not just a garnish—they add texture that keeps these from feeling too soft. You can top the batter with extra chopped pistachios before baking for contrast and color.

Mixing and Baking Pistachio Muffins the Right Way

Start by whisking the dry ingredients in a large bowl. No need to sift. You’re just looking for even distribution. Add the wet ingredients directly into the bowl. Stir gently until the batter is just combined. Don’t overmix—it should stay thick and a bit lumpy.

Once the pistachios are folded in, spoon the batter into your prepared muffin tin. Fill each cup about three-quarters full. A cookie scoop helps here if you want even domes.

If you’re a fan of pistachio-forward bakes, you might also enjoy these pistachio pudding cookies for their soft centers and subtle crunch.

Bake at 375°F for about 20 minutes. You’re looking for golden edges and a center that springs back when touched. Let the muffins cool for five minutes in the pan before transferring them to a rack. This short rest helps them firm up without drying out.

How to Serve and Store Pistachio Muffins

These muffins hold their texture well at room temperature for up to three days. After that, the pistachios on top may soften. If you want to store them longer, freeze the muffins in a zip-top bag with parchment between each one.

You can thaw at room temperature or warm them in the oven for five minutes at 300°F. They taste especially good alongside a spoonful of homemade pistachio butter or even spread with soft unsalted butter.

For brunch, try serving them next to cranberry pistachio shortbread cookies if you want to offer a tray of varied textures.

A Few Related Recipes to Try Next

If you love the flavor of these muffins, you may also want to explore these:

Try this classic Pistachio Cookies Recipe for a firmer, more traditional cookie texture.

Final Thoughts: Save and Share

You can treat these muffins like a breakfast pastry or dress them up as a base for dessert. Either way, this is the kind of pistachio muffin that doesn’t feel like an afterthought. It has purpose. And you can make it today without buying anything special.

Pin this recipe so you can come back when you need something fast and homemade. Share in the comments if you tried it or have questions about adjustments. I always enjoy hearing what you bake.