Pistachio Muffins

Carol Junkins


I have always loved pistachio muffins ~ so to find a recipe that was this easy was a blessing to me ! They came out great and looked just like the ones you buy ! Hope you will post pictures of yours if you can.


☆☆☆☆☆ 0 votes

6 jumbo muffins or 12 regular sized.
10 Min
15 Min


  • 1 box
    (3.4 oz) instant pistachio pudding mix.
  • 1 3/4 c
    cake flour / i used all purpose flour and they were still great !
  • 3/4 c
    granulated sugar
  • 1/4 c
    brown sugar
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 3/4 tsp
  • 2
  • 1 c
  • 1/2-1 tsp
    almond extract ~ calls for 1/2 t, but i used 1 teaspoon
  • 1/2 c
    vegetable oil
  • ·
    couple drops of green food coloring. optional

How to Make Pistachio Muffins


  1. Preheat oven to 425 degrees - Spray muffin pan with nonstick cooking spray or line with paper liners. ( I found this temp. way to high! they started to brown way to quickly in my oven. I lowered it to 375, then to 350 degrees. It took a little longer to cook but who cares?)
  2. In a large bowl, whisk together pudding mix, flour, both sugars, baking soda, baking powder, and salt and set aside.
  3. In a medium bowl, whisk together eggs, milk, almond extract, oil and food coloring.
  4. Divide the batter between the muffin cups. (I used jumbo muffin cup and it made 6 large muffins) Bake in preheated oven for 15 minutes or until toothpick inserted comes out clean. Let the muffins cool in pan for about 5 minutes and remove to wire rack to cool completely.

Printable Recipe Card

About Pistachio Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American

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