Pistachio Pudding Muffins
Pistachio pudding muffins are soft, moist, and full of subtle nutty flavor with a hint of sweetness in every bite. Made with simple ingredients, they’re an easy treat that works for breakfast, snacks, or a quick sweet midafternoon treat.
Want to switch up your usual blueberry or banana nut muffins?
Well then these pistachio pudding muffins are for you!
They feel more like a muffin than say a double chocolate muffin does but are still a sweet, mildly nutty treat.
Basic muffin ingredients and a package of instant pistachio pudding keeps the texture soft and tender and full of the distinctive pistachio flavor.
Make them ahead for breakfast or to pop in a lunch box as sweet pick me up and look forward to enjoy these easy, delicious muffins.
Ingredients
To make these you’ll need:
- Oil– Canola oil
- Sugar– Granulated
- Eggs
- Vanilla extract– Real is best
- Milk– I like to use whole milk for the best flavor, texture, and moisture.
- Flour– All purpose
- Pistachio pudding– A 3.4 ounce box of instant pistachio pudding
- Salt– To balance the flavors
- Baking powder– For lift
How to Make
Making pistachio pudding muffins is pretty easy!
Just whisk the oil, sugar, eggs, vanilla extract, and milk together in a large mixing bowl until it’s all evenly combined and frothy.
Whisk together the flour, pudding mix, baking powder, and salt in a separate bowl.
Whisk the dry ingredients into the wet ones, whisking just until everything is combined.
Add paper liners to the wells of a muffin pan.
Fill each lined well with batter until the wells are 3/4’s full.
Bake the muffins at 425° for 6 minutes.
After 6 minutes, turn the heat down to 350° and let them keep baking for another 11-12 minutes or just until a toothpick inserted in the center comes out clean.
Carefully remove the hot pan from the oven and let the muffins rest for 10 minutes.
After 10 minutes, transfer them to a wire rack to finish cooling completely.
Serve and enjoy!
Storing Leftovers
To store any leftover muffins you may have, let them cool completely first and put them in an airtight container lined with a paper towel.
Store them at room temperature for up to 2–3 days.
For longer storage, pop them container in the refrigerator for up to a week.
If you refrigerate them, pop them in a warm oven or microwave them for a few seconds for best results.
Freezing Instructions
These muffins freeze very well!
Let them cool complete and put them in a freezer safe bag or container in the freezer for up to 2 to 3 months.
When you’re ready to eat them, thaw at room temperature or warm them in the microwave.
Tips and Tricks
- Do not over mix the muffins. It’s ok if the batter is a little lumpy. Overmixing the muffins will create dense muffins.
- Make sure to start on the higher heat as directed. This lets the muffins get a nice high rise.
- Do not overfill the muffin tins past 3/4s of the way full or they will spill over as they bake.
Other Muffin Recipes
Pistachio pudding muffins are a delicious, moist morning treat.
Make them today and enjoy!
Looking for other muffin recipes?
Try these:
- Double Chocolate Chunk Muffins
- Kitchen Sink Muffins
- Microwave Blueberry Muffin Mug Cake
- Maple Bacon Pancake Muffins
- Raspberry Lemon Yogurt Muffins
If you’ve tried this PISTACHIO PUDDING MUFFINS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pistachio Pudding Muffins
Ingredients
- 1/2 cup canola oil
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup milk
- 2 cups flour
- 1 3.4 oz pkg instant pistachio pudding
- 1/2 tsp salt
- 2 tsp baking powder
Instructions
- Add the oil, sugar, eggs, extract, and milk to a large mixing bowl. Whisk everything together until evenly combined and frothy.1/2 cup canola oil, 1 cup sugar, 2 eggs, 1/2 tsp vanilla extract, 1 cup milk
- To a separate bowl add the flour, pudding mix, baking powder, and salt. Whisk together until evenly combined.2 cups flour, 1 3.4 oz pkg instant pistachio pudding, 2 tsp baking powder, 1/2 tsp salt
- Add the dry ingredients to the wet ones, whisking just until evenly combined. The batter may be a little lumpy still and that's ok.
- Add paper liners to the wells of a muffin pan, then fill each with batter 3/4's full.
- Bake at 425° for 6 minutes. Reduce the heat to 350° and continue baking for another 11-12 minutes, just until a toothpick inserted in the center comes out clean.
- Carefully remove the hot pan from the oven and let the muffins rest for 10 minutes, then transfer them to a wire rack to finish cooling completely.
- Serve and enjoy!
Notes
- Do not over mix the muffins. It's ok if the batter is a little lumpy. Overmixing the muffins will create dense muffins.
- Make sure to start on the higher heat as directed. This lets the muffins get a nice high rise.
- Do not overfill the muffin tins past 3/4s of the way full or they will spill over as they bake.
Nutrition
