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Pistachio Muffins in a muffin pan
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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.
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  • 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


  • 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.

Recipe 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 Information:

Calories: 284kcal (14%)Carbohydrates: 44g (15%)Protein: 4g (8%)Fat: 11g (17%)Saturated Fat: 8g (40%)Cholesterol: 33mg (11%)Sodium: 267mg (11%)Potassium: 129mg (4%)Fiber: 1g (4%)Sugar: 27g (30%)Vitamin A: 76IU (2%)Calcium: 61mg (6%)Iron: 1mg (6%)