• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She's Not Cookin'
  • Recipes
  • About Me
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Muffins

    Bakery Style Pistachio Muffins

    Apr 22, 2022 · Modified: Feb 16, 2023 by Sandra Flegg

    • Facebook
    Jump to Recipe·Print Recipe

    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.

    Pistachio muffin on wooden board. this recipe!

    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.

    you might also enjoy these muffin recipes

    • Bakery style banana nut muffins on white plate.
      Bakery Style Banana Nut Muffins
    • Banana Blackberry Muffins on a white plate.
      Banana Blackberry Muffins
    • Close up image of Raspberry Oatmeal Muffins to show the texture of finished muffins.
      Raspberry Oatmeal Muffins
    • Maple Syrup Muffins

    I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Bakery Style Pistachio Muffins


    ★★★★★

    5 from 2 reviews

    • Author: Sandra Flegg
    • Total Time: 38 minutes
    • Yield: 6 jumbo muffins
    Print Recipe
    Save Recipe Recipe Saved

    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 ½ cups all purpose flour

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

    1 tablespoon plus 1 teaspoon baking powder

    ¼ teaspoon salt

    ¾ cup sugar

    2 large eggs

    1 and ½ cups milk

    ⅔ cup butter, melted and cooled

    ⅓ 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

    Keywords: Pistachio Muffins

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

    « Vanilla Cakelet Recipe
    Cheesecake Marble Brownies »

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Tim

      January 18, 2023 at 1:08 pm

      Wonderful soft texture blends so well with the pistachio flavour! A surprise muffin hit in our household thanks!!

      ★★★★★

      Reply
    2. Tim

      January 21, 2023 at 2:28 pm

      Really enjoyed this soft muffin with that different nutty pistachio flavour delicious!

      ★★★★★

      Reply

    Primary Sidebar

    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find our family's favorite recipes! More about me

    Popular Recipes

    • Pumpkin dump cake with pecans on white plate with a fork.
      Pumpkin Pecan Dump Cake
    • Pineapple dup cake on white plate.
      Pineapple Dump Cake (Cobbler)
    • No bake pumpkin delight on a white plate, drizzled with. caramel topping and crumbled pecans.
      BEST Pumpkin Delight Recipe (Easy No-Bake Dessert)
    • Peach cobbler with vanilla ice cream on a white plate with a fork.
      How to Make Old-Fashioned Fresh Peach Cobbler Recipe
    • Chicken noodle casserole on a white plate.
      BEST Chicken Noodle Casserole Recipe (Without Canned Soup)
    • Chicken and stuffing casserole on a white plate with a fork.
      Easy Chicken and Stuffing Casserole Bake Recipe
    Photo collage of holiday recipes.

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Follow

    • Pinterest
    • Facebook
    • Instagram

    Contact

    • Contact

    COPYRIGHT © 2023 SHE'S NOT COOKIN'