Pistachio Muffins are an easy bakery style treat using a secret ingredient! They are incredibly moist with a bright green color. You won't believe how simple they are and how amazing the whole house will smell as they bake! Made from scratch in just 30 minutes they are a great treat for family gatherings, weeknight desserts, brunch parties and more!
To a large bowl add the melted butter and sugar. Use a hand mixer or stand mixer to beat on medium speed for 1-2 minutes, or until light and fluffy.
Add the eggs and vanilla. Beat until evenly combined.
Add the pudding mix, baking powder, salt and milk. Gently stir with a spoon until just combined.
Add the flour. Gently fold until just combined (Tip: do not over mix. Gently fold to keep the muffins light and fluffy)
Fold in the chopped pistachios, if using. Reserve a few spoonful's of the chopped pistachios to top the muffins with.
Using a 12 cup muffin tin, add paper muffin liners or grease well with cooking spray. Fill 3/4 of the way full with the batter. Sprinkle with coarse or granulated sugar and chopped pistachios (optional).
Bake for 7 minutes at 425°F then reduce the heat to 350°F and continue to bake for 9-10 minutes or until golden brown and cooked through. (Tip: insert a toothpick in the center of the muffins to check for doneness. If the toothpick comes out clean the muffins are done.
Remove the muffin tin from the oven and transfer the muffins to a cooling rack. Serve and enjoy!
Notes
Nutrition information does not include optional 1/4 cup coarse sugar topping and 1/2 cup chopped pistachios.How to Store Pistachio MuffinsAllow the muffins to fully cool at room temperature and then transfer to an air tight container. Store at room temperature for up to 3-4 days. Alternatively, individually wrap each muffin in plastic wrap and store at room temperature for 3-4 days.How to Freeze Pistachio MuffinsAllow the muffins to fully cool at room temperature. Individually wrap in plastic wrap and transfer to a freezer safe air tight container or Ziploc bag. Or, transfer the cooled muffins to a freezer safe air tight container or Ziploc bag without wrapping in plastic wrap. The plastic wrap will keep the muffins fresh longer in the freezer. Freeze for up to 3 months.