Description

Pistachio Muffins are moist, fluffy, and lightly sweetened muffins packed with nutty pistachio flavor, perfect for breakfast or a snack with a hint of green and a delightful crunch.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1 package (3.4 oz) instant pistachio pudding mix
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup plain yogurt or sour cream
1 tsp vanilla extract
1/2 cup chopped pistachios (plus extra for topping)

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
In a large bowl, whisk together flour, pistachio pudding mix, baking soda, baking powder, salt, and sugar.
In another bowl, beat eggs, oil, milk, yogurt (or sour cream), and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in chopped pistachios.
Divide the batter evenly among the muffin cups and sprinkle tops with extra pistachios.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Instant pistachio pudding mix adds flavor and color without food coloring.
Yogurt or sour cream adds moisture and richness to the muffins.
Top with a sprinkle of sugar before baking for a sweet crunch.

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 14g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg