Pistachio Muffins

Just when you thought you knew how to make the best muffins, you learn a new trick that changes everything. These pistachio muffins have a crisp top with an irresistibly light, moist and tender interior. What’s the secret? A humble box of pistachio instant pudding mix. Trust us. It’s one kitchen hack you’ll wish you had known sooner.

An unsung hero for many recipes, instant pudding adds flavor and enhances the texture of baked goods, including these pistachio muffins. The result is simply divine. Enjoy them as an easy grab-and-go breakfast or as part of a larger brunch spread for your next gathering.

Ingredients for Pistachio Muffins

• All-purpose flour: Regular all-purpose flour is the best for soft, bakery-style muffins. Measure the flour correctly to prevent the muffins from turning out dense.
• Sugar: Sugar sweetens the muffins and impacts their structure, texture and moisture.
• Pistachio instant pudding mix: Instant pudding enhances baked goods because it contains sugar and cornstarch. Those two ingredients work together to add more moisture to the muffins (sugar) and retain it throughout baking (cornstarch).
• Baking powder: Baking powder adds lift and lightness to the muffins.
• Salt: Some salt balances the sweetness in this pistachio muffin recipe.
• Eggs: Eggs lend structure to prevent collapse and enhance the tenderness of the muffins.
• Milk: For a supremely moist pistachio muffin with pudding mix, we recommend using whole milk, but you could use a nondairy milk or a low-fat alternative, if desired.
• Canola oil: Making muffins with oil rather than butter also helps increase their moisture.
• Vanilla: A whisper of vanilla extract adds depth that complements the sweet pistachio flavor of these muffins.
• Pistachios: A large handful of chopped pistachios is mixed into the batter before baking for texture and crunch. Roast them first, or buy already roasted pistachios for ease.
• Coarse sugar: Adding a sprinkle of coarse sugar (e.g., turbinado sugar) to the tops of the muffins creates a professional, bakery-quality look and taste.

Directions

Step 1: Mix the wet and dry ingredients separately

Preheat the oven to 375°F. In a large bowl, whisk the flour, sugar, pudding mix, baking powder and salt.

In another bowl, whisk the eggs, milk, oil and vanilla extract until blended.

Step 2: Combine and mix

Add the wet ingredients to the flour mixture. Stir just until moistened, then fold in the pistachios.

Editor’s Tip: Don’t overmix your muffin batter. Doing so will overwork the gluten in the flour and can lead to dense, tough muffins.

Step 3: Bake the muffins

Fill 18 paper-lined muffin cups three-fourths with batter, then sprinkle the tops with coarse sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Cool for five minutes, then remove the muffins from the pans and transfer to wire racks. Serve warm.

Pistachio Muffin Variations

• Top with streusel: For bakery-style muffins with a sweet crumble topping, sprinkle on a streusel topping instead of the coarse sugar before baking.
• Add more mix-ins: Pistachio pairs great with many fruity and decadent flavors. Add up to 1/2 cup of chopped white or dark chocolate to the batter, or stir in dried cherries or blueberries for a fruity punch.
• Play with extracts, citrus and spices: Layer more flavor into each bite with the zest from an orange or lemon, or add warmth with 1/2 teaspoon of cardamom, cinnamon or pumpkin pie spice. You could also substitute almond, coconut or caramel extract for the vanilla.

How to Store Pistachio Muffins

The best way to store a pistachio muffin recipe is in an airtight food storage container at room temperature with a paper towel to absorb excess moisture.

How long do pistachio muffins last?

Pistachio muffins will stay fresh for three to four days at room temperature. Alternatively, you can refrigerate them for up to five days.

Can you freeze pistachio muffins?

Yes! Muffins are one of our favorite baked goods to freeze. It’s a great way to preserve a batch if you don’t intend to eat them within a few days. To freeze, let the muffins cool to room temperature, then place them in an airtight container. Freeze the muffins for up to three months. To enjoy, thaw them in the refrigerator overnight or at room temperature for one to two hours.

Pistachio Muffin Tips

Should you roast pistachios before using them in muffins?

Toast the pistachios before adding them to the muffins for a warmer, nuttier flavor. Methods for toasting nuts include the oven, stovetop, microwave or even air fryer.

How do you make a gluten-free pistachio muffins recipe?

To make the pistachio muffins recipe gluten-free, we recommend substituting your favorite one-to-one gluten-free baking flour alternative for the all-purpose flour. While most pudding mixes are gluten-free, we recommend double-checking the package label to confirm.