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Looking down at three pistachio muffins with green crumb topping and visible chopped pistachios.

Pistachio Muffins Recipe With Pudding

Pistachio muffins made with instant pudding mix, almond extract, and chopped pistachios for a moist, nutty flavor. Ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method

Ingredients
  

  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 ½ teaspoons almond extract
  • 1 package instant pistachio pudding mix 3.4 oz/96 g
  • ¼ cup sour cream
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup chopped pistachios
  • 2 cups all-purpose flour
  • ¼ cup coarse sanding sugar for topping, optional
  • ¼ cup chopped pistachios, unsalted for topping, optional

Method
 

  1. Preheat oven:

    Set oven to 425°F (220°C).

  2. Mix oil and sugar:

    In a large bowl, stir together oil and sugar.

  3. Whisk eggs and extract:

    Add eggs and almond extract; whisk lightly until uniform.

  4. Combine wet ingredients:

    Add pudding mix, baking powder, baking soda, sour cream, salt, and milk; gently mix with a spoon just until combined.

  5. Fold in flour:

    Add flour and fold gently just until combined; avoid overmixing.

  6. Add pistachios:

    Fold in ¼ cup chopped pistachios.

  7. Fill muffin cups:

    Line a 12-cup muffin tin with paper liners. Fill each cup to ¾ full with batter.

  8. Top with sugar and nuts:

    Top with coarse sanding sugar and remaining ¼ cup chopped pistachios.

  9. Bake muffins:

    Bake at 425°F (220°C) for 7 minutes, then lower oven to 350°F (175°C) and bake another 9–10 minutes until golden and cooked through (a toothpick inserted in center should come out clean).

  10. Cool on rack:

    Remove from oven and move muffins to a wire rack.