This easy muffin recipe is soft and fluffy with instant pistachio pudding mix in the batter. Pistachio lovers will enjoy these muffins with a tall glass of milk.
This pistachio muffin recipe has a similar soft and fluffy texture like my bakery style chocolate chip muffins. The pistachio flavor from the pudding mix is delicious and adds a delightful green color tint that would be perfect for St. Patrick's Day!
You can find a full recipe card with ingredients and amounts required at the bottom of this page. I've listed a few specific notes about ingredients below.
- eggs - use large eggs at room temperate. Take them out of the refrigerator 30 to 60 minutes before you start the recipe.
- vanilla extract - use pure vanilla extract for ultimate flavor. You can also use artificial vanilla extract as well.
- pistachio jello instant pudding mix - you can find this at your local grocery store!
- coarse sugar
- Greek yogurt - use your favorite brand of full fat Greek Yogurt.
step by step instructions
Preheat oven to 425°F. Grease a jumbo muffin tin. Grease the top of the muffin tin as well. This will stop the muffin tops from sticking to the top of the pan.
In a large bowl, whisk together dry ingredients, pudding mix and sugar.
In a separate bowl, whisk together eggs. Add in milk, cooled melted butter, Greek yogurt and vanilla extract.
Add wet ingredients to dry ingredients, then divide muffin batter evenly in the muffin tin. Sprinkle tops with coarse sugar.
Bake in 425°F oven for 5 minutes. Reduce temperature to 350°F and continue baking for an additional 23 to 25 minutes. Cool on wire rack.
storage and freezing instructions
Store cooled muffins in an airtight container at room temperature for three to four days.
Freeze cooled muffins in a single layer in an airtight container for up to two months.