Pistachio Muffins made with chopped pistachios and instant pudding mix. The pistachio crumb topping is made with sugar, butter, and pistachios.
These pistachio muffins are a fun breakfast or snack for nut lovers and make a fun St. Patrick’s Day treat!
What’s in Pistachio Muffins?
- All purpose flour – spooned and leveled
- Baking powder
- Salt
- Chopped pistachios
- Unsalted butter
- Granulated sugar
- Eggs
- Greek yogurt
- Vanilla extract
What’s in Pistachio Crumb Topping?
- All-purpose flour
- Pistachio pudding mix
- Granulated sugar
- Unsalted butter
- Pistachios
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Pistachio Pudding Muffins
These muffins are made with pistachio-flavored instant pudding mix. These pistachio muffins also have crushed pistachios in them and give these muffins a crunch.
The instant pudding mix not only adds flavor to the muffins but also gives them a tender texture and makes them green in color.
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How to Make Pistachio Muffins with Pudding Mix
Preheat the oven- Preheat an oven to 425ºF and line two muffin pans with 16 paper liners.
Combine the wet ingredients- In a large bowl, beat together the softened butter with the granulated sugar using a hand mixer until well mixed. Add in eggs and vanilla extract and beat until just combined.
Stir in the pudding mix and yogurt- Add in the instant pistachio pudding mix and plain Greek yogurt. Stir until all ingredients are moistened.
Combine the dry ingredients- Combine the baking powder, spooned & leveled all-purpose flour, and salt. Slowly blend in the flour mixture until combined.
Gently stir in all but 1/4 cup of chopped pistachios with a spoon.
Fill the muffin tins- Divide batter equally between 16 muffin liners.
Make the pistachio crumb topping- 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.
Top the muffin batter- Sprinkle the crumb topping onto the tops of the muffins. Sprinkle the remaining 1/4 cup of chopped pistachios on top of the crumble topping.
Bake the Pistachio Muffins- 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 these pistachio muffins in an airtight container.
Pistachio Muffins
Pistachio Muffins made with chopped pistachios and instant pudding mix. The pistachio crumb topping is made with sugar, butter, and pistachios.
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 teaspoon salt
- ½ cup pistachios, measured then chopped (1/4 cup chopped reserved for crumb topping)
- ½ cup pistachios, measured then chopped (1/4 cup chopped reserved for crumb topping)
Pistachio Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup all-purpose flour
- 1 tablespoon pistachio pudding mix
- 1 tablespoon pistachio pudding mix
- 1/2 cup granulated sugar
- 1/2 cup granulated sugar
- 6 tablespoons butter, softened
- 6 tablespoons butter, softened
- 1/4 cup chopped pistachios
- 1/4 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 1/4 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 1/4 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
A food processor is an easy way to chop shelled pistachios quickly.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 252mgCarbohydrates: 35gFiber: 2gSugar: 16gProtein: 6g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Leslie
Sunday 16th of April 2023
This batter ends up very stiff almost like a cookie dough. What adjustments can be made to the recipe?