Bakery Style Pistachio Muffins

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.


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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!

ingredients

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.

Dry ingredients in mixing bowl with whisk.

In a large bowl, whisk together dry ingredients, pudding mix and sugar.

Eggs, butter, milk, yogurt and vanilla in mixing bowl.

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.

Baked pistachio muffins in muffin tin warm from the oven.

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.

Pistachio muffins, but in half on white plate with more muffins on plate in background.

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.

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Bakery Style Pistachio Muffins


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5 from 2 reviews

  • Author: Sandra Flegg
  • Total Time: 38 minutes
  • Yield: 6 jumbo muffins

Description

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.


Ingredients

2 and 1/2 cups all purpose flour

1 package Jello Instant Pudding, pistachio flavor (99g)

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

2 large eggs

1 and 1/2 cups milk

2/3 cup butter, melted and cooled

1/3 cup Greek yogurt

1 teaspoon vanilla extract

2 tablespoons coarse sugar


Instructions

  1. Preheat oven to 425°F.  Grease jumbo muffin pan (hold six muffins).
  2. In a large mixing bow, whisk together pudding mix, all purpose flour, baking powder, salt and sugar. Set aside.
  3. In a separate large mixing bowl, beat eggs until frothy.  
  4. Stir in milk, melted butter, Greek yogurt and vanilla.  Stir just until combined.
  5. Add wet ingredients to dry ingredients and stir just until combined.
  6. Divide batter evenly in prepared muffin pan.  Sprinkle with coarse sugar.
  7. Bake in 425°F oven to 5 minutes.  Without opening the oven door, reduce temperature to 350°F and continue baking for 20 to 23 minutes.
  8. Transfer muffins to wire cooling rack.

Notes

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. 

You can also bake these muffins in the smaller 12-muffin tin and reduce the baking temperature accordingly. 

You can also make 12 regular size muffins with this recipe.  Please not that nutritional information is for the large, jumbo muffins.

  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Muffins
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 large muffin
  • Calories: 516
  • Sugar: 24.1 g
  • Sodium: 298.8 mg
  • Fat: 23.5 g
  • Saturated Fat: 13.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 64.8 g
  • Fiber: 1.5 g
  • Protein: 11.2 g
  • Cholesterol: 119.5 mg

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