Easy Bakery Style Pistachio Muffins with Pudding Mix

One of the easiest and best pistachio muffin recipes, these Easy Bakery Style Pistachio Muffins with Pudding Mix are a breeze to make with simple pantry ingredients!

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Easy and delicious Pistachio Muffins!

if you're a pistachio lover like me, you are going to love these pistachio pudding muffins! Made with instant pudding mix and almond extract for extra nutty pistachio flavor, these tasty bakery style Pistachio Muffins are a real treat, topped with organic cane sugar and real pistachios for extra crunch and flavor!

Ingredients

These delicious vibrant green muffins with a great fluffy texture are easy to whip up, with some simple baking ingredients! Here's what you'll need to make them:

• All-purpose flour.
• One package of instant pistachio pudding mix. This secret ingredient gives the muffins their great pistachio flavor and color! You can usually find this in the bakery aisle of the grocery store.
• Organic cane sugar. This will go into the muffin batter, as well as be sprinkled over the tops of the muffins just before baking to give them a crispy, sweet top.
• Baking powder, to help the muffins rise.
• Salt, to balance and enhance the flavors.
• Vegetable oil, or avocado oil.
• A couple eggs.
• Milk. You can use what you drink, with the exception of skim milk, which I would not recommend. Whole milk is the go-to, but 2% also works great for this recipe!
• Sour cream. I recommend full fat for this recipe.
• Pure vanilla extract. Skip the imitation and go for the good stuff.
• Almond extract. This gives the muffins a boost of nutty flavor.
• Chopped real pistachios, for topping (optional, but recommended).

How to make the Pistachio Muffins

These bakery style pistachio muffins are a breeze to make, with just a little preparation. Here's how to make them:

1. Preheat oven to 425 degrees F. 
2. Line a muffin tin with paper muffin cups. 
3. In a large bowl, whisk together dry ingredients.
4. In a separate large bowl, whisk together wet ingredients. Using a hand mixer or stand mixer, combine the wet and dry ingredients until just incorporated.
5. Transfer the muffin batter to lined muffin tin, filling each cup ⅔ of the way up. (Do not overfill). 
6. Top each muffin with a sprinkling of sugar and a sprinkle of finely chopped pistachios.  
7. Bake at 425 for 5 minutes (this helps the muffin tops rise and look pretty!), then reduce heat to 350 degrees, and bake for an additional 18-20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. 
8. Allow to cool a few minutes, then transfer to a wire rack to cool completely. (see full printable recipe below for instructions and ingredients list).

Substitutions and Additions

These bakery-style muffins are easily adapted to work with what you have on hand, as well as your personal preferences. Here are some great swaps and additions to make these delicious pistachio muffins your own!

• If you can't find (or don't want to spend a fortune on) pistachio nuts, you could also top the muffins with chopped walnuts.
• You can use melted butter in place of the oil, if desired.
• You could do a split of half organic cane sugar and half brown sugar for a deeper, richer flavored muffin.
• If you don't have muffin liners, you could use cooking spray to grease the muffin tin or muffin pan.
• Watching your sodium? Use unsalted pistachios.
• Can't find organic cane sugar? Use plain white sugar. Please note, coarse sugar is best for topping the muffins. If you're going with regular white sugar, I might try topping the muffins with powdered sugar when they come out of the oven instead.
• If you don't have a 12-count muffin tin, you can do these in smaller batches.
• Swap the sour cream for an equal amount of Greek yogurt.

Storing the muffins

Once the muffins are compeltely cooled, you can store them in an airtight container or resealable bag at room temperature for 2 days. If you plan to store them longer, pop them in the fridge.

Freezing the muffins

If you want to freeze the muffins, you can! Allow them to cool completely on a wire rack, then transfer to freezer bags (being sure to remove as much air as possible) and freeze for up to 2 months! When ready to eat, allow them to thaw completely at room temperature for several hours, and enjoy!

Tips for the perfect muffins

• For super speedy chopped pistachios, use a food processor.
• Allow wet ingredients to come to room temperature before preparing the muffins for best results.
• Be sure to combine the wet ingredients and dry ingredients separately before combing for best texture and flavor, and to avoid over-mixing.
• Don't skip the 5 minutes of high temperature baking for best results.

More great muffin recipes!

If you love these Bakery Style Pistachio Muffins, you'll love these tasty muffin recipes, too!

• Banana Chocolate Chip Muffins
• Blueberry Lemon Curd Muffins
• Double Chocolate Chip Muffins
• Brown Butter Blueberry Banana Muffins

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