Pistachio muffins made with instant pudding mix and real chopped pistachios, finished with a buttery crumb topping. The pudding mix gives them a tender texture and a green color without extra food coloring.
These muffins are easy to make ahead and freeze well for busy mornings. Bake a batch on Sunday and grab one on the way out the door during the school week. If you like shortcut muffin recipes, cake mix blueberry muffins are just as fast and just as good for lunchboxes.
How to Make Pistachio Muffins
The batter comes together fast. Beat softened butter and sugar until mixed, then add eggs and vanilla. Stir in the pudding mix and Greek yogurt until combined, then blend in the flour, baking powder, and salt. Fold in the chopped pistachios, saving some for the topping.
Divide the batter into 16 liners. Make the crumb topping by cutting butter into flour, sugar, and a tablespoon of pudding mix until it forms a crumble. Sprinkle it over the muffins along with the reserved pistachios.
Bake at 425°F for 7 minutes, then drop the temperature to 350°F and bake another 8 to 10 minutes without opening the door. A toothpick should come out clean. Cool on a wire rack.
Storage
Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, let the muffins cool completely, wrap each one individually in plastic wrap, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature. Freeze a batch for grab-and-go breakfasts during the school week.
Quick Tips
- Use a food processor to chop the pistachios quickly and evenly.
- Do not open the oven door when dropping the temperature from 425°F to 350°F. The initial high heat creates the domed muffin tops.
- The instant pudding mix gives these muffins their green color - no extra food coloring needed.
More Muffin and Quick Bread Recipes
Cake Mix Blueberry Muffins - A shortcut muffin that starts with a box of cake mix and comes out soft and loaded with blueberries.
4 Ingredient Banana Bread - Overripe bananas, brown sugar, eggs, and self-rising flour. One bowl, no mixer.
📖 Recipe
Pistachio Muffins
Ingredients
Pistachio Muffins
- ½ cup unsalted butter - softened
- ⅔ cup granulated sugar
- 2 large eggs
- 3.4 ounce box Pistachio instant pudding mix - reserve 1 tablespoon for crumb topping
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 2 cups all purpose flour - spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup pistachios - measured then chopped (¼ cup chopped reserved for crumb topping)
Pistachio Crumb Topping
- ½ cup all-purpose flour
- 1 tablespoon pistachio pudding mix
- ½ cup granulated sugar
- 6 tablespoons butter - softened
- ¼ cup chopped pistachios
Instructions
- Preheat an oven to 425ºF and line two muffin pans with 16 paper liners.
- In a large bowl, beat together the softened butter with sugar until well mixed.
- Add in eggs and vanilla extract and beat until just combined.
- Add in the instant pistachio pudding mix and plain Greek yogurt. Stir until all ingredients are moistened.
- Combine the baking powder, spooned & leveled all-purpose flour, and salt.
- Slowly blend in the flour mixture until combined.
- Gently stir in all but ¼ cup of chopped pistachios with a spoon.
- Divide batter equally between 16 muffin liners.
- Soften 6 tablespoons of butter and blend in the all-purpose flour, and granulated sugar.
- Cut the ingredients in using a fork to create a crumble.
- Sprinkle the crumb topping onto the tops of the muffins.
- Sprinkle the remaining ¼ cup of chopped pistachios on top of the crumble topping.
- Bake at 425ºF for 7 minutes.
- Reduce the oven temperature to 350ºF and bake for an additional 8-10 minutes. Do not open the oven door. Check with a toothpick for doneness once the time is up.
- Transfer the muffins to a wire rack to cool completely.
- Store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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