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.

pistachio muffins on a white plate, with one muffin cut in half to show the moist interior

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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.

pistachio muffins on a rack in the background, with muffins on a plate in the foreground.

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:

close-up view of pistachio muffins served on a white plate. The muffins are drizzled with glaze.

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.

two photos; one shows stick of butter and sugar in a mixing bowl, the other shows the two ingredients creamed together.

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

eggs and vanilla extract mixed into butter and sugar mixture

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

two photos; one shows pistachio pudding mix and flour in a bowl, the other shows the ingredients whisked together.

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.

pistachio muffin batter in a mixing bowl

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.

two photos; one shows pistachio pudding muffin batter in a pan, the other shows the pistachio muffins after baking

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.

two photos; one shows glaze ingredients in a bowl, the other shows them whisked together until smooth.

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

close-up view of a homemade pistachio muffin drizzled with glaze

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.

Recommended Equipment:

Stand mixer (or electric hand mixer)
Muffin pan

Yield: 12 muffins

Easy Pistachio Muffins

Name: Easy Pistachio Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: For the Muffins:; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 eggs; 2 tsp vanilla extract; 1/3 cup milk; 1/4 cup sour cream; 2 cups self-rising flour; 3.4-oz pistachio pudding mix; For the Glaze:; 1/4 cup powdered sugar; 1 1/2 tsp milk

Bakery style pistachio muffins are an easy breakfast treat!

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

For the Muffins:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
2 tsp vanilla extract
1/3 cup milk
1/4 cup sour cream
2 cups self-rising flour
3.4-oz pistachio pudding mix
For the Glaze:
1/4 cup powdered sugar
1 1/2 tsp milk

Instructions

Preheat oven to 350F and grease a muffin pan well.
In the bowl of a stand mixer fitted with the paddle attachment, 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.
In a small mixing bowl, 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.
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).
While muffins cool, 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

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 278mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 4g

Nutrition information is automatically calculated and is not guaranteed for accuracy.