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Pistachio Muffins in a muffin pan
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4.86 from 14 votes

Pistachio Muffins Recipe

Flavorful and fun, these green Pistachio Muffins are effortless to make and you also have the option of adding real pistachios if you wish.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: bread, Breakfast
Cuisine: St. Patrick's Day
Keyword: green, nuts
Servings: 12
Calories: 284kcal

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 3.4 oz box pistachio instant pudding mix
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • Coarse sugar for the tops if desired

Instructions

  • Preheat oven to 425° F. Line muffin tins with muffin liners (I used parchment paper liners (link in recipe card) and they worked great).
  • In a medium bowl, whisk together vegetable oil, sugar, eggs, almond extract, and milk until fully combined and fluffy.
  • In a small bowl, whisk together flour, pudding mix, baking powder, and salt.
  • Combine wet ingredients with dry ingredients and stir, just until mixed together. Lumps are okay.
  • Spoon batter into prepared muffin tins, filling each cavity 3/4 of the way full. Sprinkle with coarse sugar if using.
  • Bake at 425° for 6 minutes, then reduce the heat in the oven to 350° and continue cooking another 11-12 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
  • Allow muffins to cool for about 5 minutes before removing them from the muffin tin and transferring to a cooling rack to finish cooling.

Notes

The equipment section below contains affiliate links to products we use and love!
four boxes of parchment paper linerscontainer of course sugar3 mixing bowls

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 267mg | Potassium: 129mg | Fiber: 1g | Sugar: 27g | Vitamin A: 76IU | Calcium: 61mg | Iron: 1mg