Pistachio Muffin Recipe With Pudding for Fluffy Treats

If you’re looking for a delightful twist on traditional muffins, this pistachio muffin recipe with pudding is a must-try. Combining the nutty flavor of pistachios with the creamy texture of pudding, these muffins are moist, flavorful, and incredibly satisfying.

Whether you’re baking for breakfast, brunch, or a sweet snack, these pistachio muffins bring a unique richness that will impress your family and guests alike.

Using instant pudding mix in the batter not only adds a subtle sweetness but also ensures the muffins stay soft and tender for days. Plus, the crunchy pistachio pieces add a lovely texture contrast.

This recipe is simple enough for beginners but special enough to serve at any occasion. Ready to bake some magic?

Let’s dive into the detailed recipe so you can enjoy these delicious pistachio muffins at home.

Why You’ll Love This Recipe

These pistachio muffins are more than just your average baked good. The addition of pudding mix in the batter keeps them incredibly moist without extra effort or ingredients.

The natural flavor of pistachios shines through, offering a slightly sweet and nutty bite in every muffin.

Perfect for those who enjoy a soft crumb with just the right amount of crunch, these muffins are great for breakfast on the go or an afternoon treat. They freeze well, so you can make a batch ahead of time and enjoy them whenever the craving hits.

Plus, this recipe is easy to customize with add-ins like white chocolate chips or a drizzle of honey for extra indulgence. If you enjoy baking with nuts or experimenting with pudding-based desserts, this recipe will quickly become a favorite staple in your kitchen.

Ingredients

• 1 ½ cups all-purpose flour
• 1 package (3.4 oz) instant pistachio pudding mix
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup shelled pistachios, chopped
• Optional: ½ cup white chocolate chips

Equipment

• Muffin tin (12-cup)
• Muffin liners or non-stick spray
• Mixing bowls (large and medium)
• Whisk
• Spatula
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, instant pistachio pudding mix, sugar, baking powder, baking soda, and salt until well combined.
3. Prepare wet ingredients: In a separate bowl, beat the eggs lightly. Then add the melted butter, vanilla extract, and buttermilk. Whisk until smooth.
4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just combined. Be careful not to overmix to keep the muffins tender.
5. Add pistachios and optional white chocolate chips: Fold in the chopped pistachios and white chocolate chips if using.
6. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
9. Serve and enjoy! These muffins are delicious warm or at room temperature.

Tips & Variations

For an extra moist muffin, substitute the buttermilk with plain Greek yogurt.

To enhance the pistachio flavor, toast the pistachios lightly in a dry skillet before chopping and adding to the batter. This brings out their natural oils and intensifies the nuttiness.

You can swap out the instant pudding mix for vanilla or almond flavor for a subtle change. Adding a streusel topping made with brown sugar, butter, and chopped pistachios can add a delightful crunch on top.

If you want to make these muffins vegan, try using a plant-based pudding mix and replace butter with coconut oil, eggs with flax eggs, and buttermilk with almond milk mixed with a tablespoon of vinegar.

Nutrition Facts

Serving Suggestions

These pistachio muffins pair wonderfully with a cup of freshly brewed coffee or a warm mug of tea. For breakfast, serve with fresh fruit or a dollop of Greek yogurt on the side for added protein and creaminess.

They also make a fantastic afternoon snack, especially when topped with a light drizzle of honey or a smear of cream cheese. Hosting brunch?

Arrange them alongside other baked goods like scones and croissants to impress your guests.

For more delicious muffin ideas, check out our Clean Eating Breakfast Vegetarian Recipes for Every Morning or explore other sweet treats in our Best Vegan Chocolate Recipes for Decadent Desserts.

Conclusion

This pistachio muffin recipe with pudding is a delightful way to elevate your baking game. Its moist texture, combined with the rich pistachio flavor and subtle sweetness from the pudding mix, makes every bite a joy.

Whether you’re baking for yourself, your family, or to impress guests, these muffins deliver on both taste and presentation.

With simple ingredients and easy-to-follow steps, you don’t need to be a seasoned baker to enjoy these treats. Plus, the versatility of the recipe means you can easily tweak it to suit your preferences or dietary needs.

Try making a batch today and enjoy the nutty, creamy goodness with every muffin.

Hungry for more inspiration? Don’t miss our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for savory meals or discover plant-based delights in Vegan Recipes No Tofu: Delicious Plant-Based Meals.

For a refreshing side, try the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

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