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–+ servings
Stack of pistachio muffins on a white plate.
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4.80 from 5 votes

Pistachio Muffins

Delicious and light pistachio muffins ready in less than 30 minutes. Not overly sweet, great for breakfast or after dinner treat.
Prep Time6 mins
Cook Time19 mins
Total Time25 mins
Course: baking, Breakfast, Snack
Diet: Halal
Servings: 15 servings
Calories: 133kcal
Author: Amira

Equipment

Ingredients

  • 2 cups all purpose flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 1 box Pistachio Instant Pudding Mix 3.4oz box
  • 1 cup whole milk
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup sour cream
  • ½ teaspoon almond extract
  • 2 tps vanilla extract

Instructions

Preheat oven to 425 degrees F and line a muffin pan with muffin liners.

  • Put flour, sugar, baking soda, baking powder, salt and pudding mix into a bowl and mix.
  • In a smaller bowl, whisk milk, oil, sour cream, eggs, almond extract and vanilla extract together until light and fluffy.
  • Pour wet ingredients into dry ingredients and mix thoroughly with a spatula.
  • Spoon mixture into muffin pan ¾ of the way full.
  • Bake at 425 degrees for 7 minutes.
  • Reduce the oven to 350 degrees and continue to cook for another 12 minutes or until a toothpick comes out clean.
  • Allow the muffins to cool for 6 minutes in the muffin pan and then transfer to a wire rack to finish cooling.

Notes

  • There are pieces of pistachios and almonds in most pistachio pudding boxes.
  • You can omit the sour cream from the muffins however, this really adds a level of moisture to the muffins that makes them so lovely.
  • If you want a greener colored muffin, you can add green food dye into the batter. The pistachio pudding mixture only adds a slight greenish color to the batter.
  • I used parchment muffin liners for this recipe but you can use any muffin/cupcake liners you have on hand.
  • When mixing the batter, try not to over mix it to keep it light and fluffy. The batter will be a nice thick batter.
  • Be sure to wait until the oven is preheated before putting the muffin pan in to bake.

Nutrition

Calories: 133kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 179mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 51IU | Vitamin C: 0.03mg | Calcium: 58mg | Iron: 1mg