Moist and flavorful bakery style pistachio muffins are a delightful treat for pistachio lovers.

These pistachio muffins are a delightful fusion of nutty flavors and moist textures, featuring the vibrant green hue and irresistible taste of pistachio pudding mix.

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Ever since childhood, my love for pistachios has been unwavering.

From snacking on classic pistachio fluff to savoring pistachio ice cream, I’ve enjoyed a long line of pistachio treats.

These pistachio muffins have quickly become my new favorite breakfast!

The combination of their lovely green hue, the rich aroma that fills the kitchen, and the irresistible pistachio flavor has captured my heart.

These muffins are the perfect embodiment of my lifelong love for pistachios, and every bite brings back cherished memories while creating new ones.

Homemade pistachio muffins from scratch have a rich, buttery aroma and tender crumb.

Infused with the nutty essence of pistachio pudding mix, these bakery style pistachio muffins stand out from the crowd.

Bakery Style Pistachio Muffins with Pudding Mix

What makes this easy pistachio muffin recipe so easy is the addition of pistachio pudding mix.

Just like with my pistachio cranberry bread recipe, adding pistachio pudding mix to this recipe serves multiple purposes.

First and foremost, it infuses the muffins with a pronounced pistachio flavor that is both distinct and delightful.

The pudding mix also contributes to the moistness and tenderness of the muffins, so they have the perfect texture.

Not only that, but the pudding mix also adds that quintessential green hue to the muffins that is indicative of all things pistachio and gives these muffins that bakery-style appearance.

More Pistachio Recipes You’ll Love:

• Easy Pistachio Cake
• Pistachio Whoopie Pies
• No Bake Pistachio Cream Pie
• Holiday Pistachio Bread
• Pistachio Pudding Cookies

How to Make Pistachio Muffins

It’s really easy to make this simple treat!

Ingredients You’ll Need:

For the Muffins:

• Unsalted Butter
• Granulated Sugar
• Eggs
• Vanilla Extract
• Milk
• Sour Cream
• Self-rising Flour
• Pistachio Pudding Mix

For the Glaze:

• Powdered Sugar
• Milk

How to Make It:

(Full printable recipe is available below)

Prepare the equipment. First, you’ll preheat oven to 350F and grease a muffin pan well

Cream the butter sugar and eggs. Next, you’ll beat butter and sugar together until creamy.

Add eggs and vanilla extract, mixing on low-medium speed until combined, scraping down the sides of the bowl as needed.

Make the batter. Then, you’ll whisk together self-rising flour and pudding mix.

With the mixer on low speed, add half of the flour mixture to the batter, mixing just until combined.

Add the milk and sour cream to the batter, mixing to incorporate. Add the remaining half of the flour mixture, mixing until combined.

The batter will be thick.

Bake the muffins. Then, you’ll scoop batter into prepared muffin pan, filling each well about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for 5-10 minutes, then remove to a cooling rack to cool completely (run a knife along the edges of the muffins if needed to make removal easier).

Glaze and serve. Last, you’ll prepare glaze by combining powdered sugar and milk in a small bowl. Whisk together until smooth.

Once muffins are cool, drizzle glaze over the tops and let it harden to a satiny finish.

Notes and Adaptations:

• If desired, you can add chopped pistachios to the batter or sprinkle on top of the batter prior to baking.
• If you’d prefer a streusel topping instead of a glaze, the streusel from my blueberry muffins is a great option. Simply whisk together 4 Tbsp sugar and 1 Tbsp all-purpose flour in a small bowl, then add 2-3 tsp of vegetable oil. Use your fingers to combine everything until it reaches the texture of wet sand. Sprinkle over batter prior to baking.

Be sure to save this recipe for later on Pinterest!