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Easy Pistachio Muffins Recipe

Pistachio Muffins

Made with Instant Pudding, these Pistachio Muffins are bursting with nutty flavor, are super moist and are topped with crunchy chopped pistachios!
Course Breakfast, Dessert
Cuisine American
Keyword Muffins, pistachios
Prep Time 10 minutes
Cook Time 18 minutes
Servings 16 muffins
Calories 257kcal


  • 2 cups flour
  • 1 small package 3.4 oz, instant pistachio pudding
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup white sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup chopped pistachios (shells removed)


  • Preheat oven to 350 and line 16 muffin cups with paper liner. Spray each liner with cooking spray. Set aside. Reserve 1 tablespoon nuts.
  • Combine flour, pudding, baking powder and salt in a small bow and mix well, set aside.
    combining dry ingredients for pistachio muffins
  • In a larger mixing bowl, combine oil, sugar, buttermilk and eggs and mix well. Fold in flour mixture and mix until combined.
    combining wet ingredients for pistachio muffins
  • Fold in nuts.
    Folding in nuts to pistachio muffins
  • Use a 3 tablespoon portion scoop to scoop batter into each muffin cup. Top with reserved nuts. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
    Scoop muffin batter into baking tray
  • Let cool completely and serve.
    Baked pistachio muffins in oven


Calories: 257kcal