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
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


1Preheat 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?)
2In a large bowl, whisk together pudding mix, flour, both sugars, baking soda, baking powder, and salt and set aside.
3In a medium bowl, whisk together eggs, milk, almond extract, oil and food coloring.
4Divide 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.

About this Recipe

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