Green is Good - especially when it's a moist Pistachio Muffin!
I love the pistachio flavor, be it in ice cream, pudding, or in the yummy results of this Pistachio Muffin Recipe. The first time I ever had pistachio ice cream, as a kid, I thought it was maraschino cherry ice cream and they had got the color wrong. To this day, pistachio "anything" reminds me of that wonderful ice cream sundae topping treat - the maraschino cherry!
Pistachios are good for you!
Pistachios are fun to eat but they are also a very healthy food as most nuts are. Pistachio nuts are a good source of potassium, phosphorus, vitamin B6, thiamine and manganese. These tasty little green nuts are a great source of fiber and contain lots of antioxidants. Being low in calories but high in protein makes them a great diet snack. Pistachios are a source of amino acid L-arginine which the human body converts to nitric oxide. These tasty nuts may play an important role in promoting blood vessel health. They have a low glycemic index so they won't cause a spike in blood sugar.
Easy Moist Pistachio Muffin Recipe
I'm always looking for something different and quick for a breakfast treat, and when I found an easy muffin recipe that turns out moist, tasty, and easy to prepare I had to share it. I originally found this on the Duncan Hines website. It sounded so good and when I tried it I was hooked. Over the years I have changed it up a little with my own extra additions as I can never leave a recipe alone. I love experimenting in the kitchen! I like to add vanilla extract or a bit of almond extract, some extra spices like cinnamon and nutmeg and even a hint of lemon zest.
What's your favorite pistachio recipe?
Easy Moist Pistachio Muffin Recipe
This yummy, moist, and easy Pistachio muffin recipe will become a family favorite – try it. They are great fun for St. Patrick’s Day or Earth Day but I love them anytime of the year. Add chopped maraschino cherries or candied cranberries to make them a festive Christmas treat.
- Prep Time: 15 minutes
- Cook Time: 15-18 min.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 (18.25 ounce) box yellow cake mix
- 1 cup all-purpose flour
- 1 box pistachio instant pudding
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. lemon zest
- 4 eggs, beaten
- 1 cup sour cream
- ¼ cup water
- ¼ cup vegetable oil
- ½ tsp vanilla extract
- ½ cup + ¼ cup chopped pistachio nuts
- Optional- ½ cup chopped maraschino cherries or chopped dried candied cranberries (great at Christmas for a festive look)
- 1 tbs. sugar
Instructions
- Preheat oven to 375F
- Sift flour with cake mix.
- Add instant pudding, cinnamon, nutmeg, and lemon zest and mix together thoroughly.
- Beat eggs.
- Mix eggs with sour cream, water, vegetable oil, vanilla and stir well.
- Add wet ingredients to dry ingredients and stir. Don’t over-mix, batter can be a little lumpy as this is a quick bread.
- Fold in ½ cup nuts.
- Pour into greased muffin pan or a muffin pan with paper liners.
- Mix sugar & ¼ cup nuts together and sprinkle on top of muffins or sprinkle with coarse sugar or just leave plain to cut down on sugar content.
- Bake at 375°F for 5 minutes then 350F for 15-18 minutes.
Kyla says
Hello, what size ice cream scooper do you use for the jumbo muffin batter? i’ve never made jumbo muffins before and would like them to all be the same size.
Thank you
Sheryl Thompson says
I use a #6 or a #8 cookie scoop for jumbo muffins.
Michele says
Tried this recipe but the pistachio taste wasn't strong enough for me so today I did a lemon cranberry muffin using this recipe. They came out amazing. Substituted instant lemon pudding and cranraisins otherwise followed the recipe exactly. This is a great basic recipe. Already thinking of more combinations. Next I think I'll try cheesecake pudding and strawberries or blueberries 🙂
Sheryl Thompson says
What a great idea!!! Thanks for the inspiration and I'm dreaming up different combos too.
Janice Hill says
I love this recipe. The only thing I changed is I used 3/4 cup water. It was too dry with 1/4, but the taste is wonderful!
Sheryl Thompson says
Glad you enjoyed the recipe. Sometimes the humidity or lack of it can have an effect on baking so I'm not sure of your location but often adjustments need to be made.
Ali says
Hi, is this recipe intended for a standard or jumbo muffin pan. Thanks!
Ali
Sheryl Thompson says
A standard pan. Using a jumbo pan will give you fewer muffins.
Betty says
I leave off the spices and zest but add almond extract. Perfect every time!
Sheryl Thompson says
Sounds great! I am gong to try that. I love changing things up. Thank you for sharing!
Randy Thompson says
Can you tell me what size pudding mix please. Love pistachio anything!
Thank you!
Sheryl Thompson says
I use Jello brand instant pudding mix. It comes in a 1 ounce box size. Adding Instant Pudding mix to any of your baked goods adds a moistness that is so good! I use chocolate pudding in my chocolate cake and it comes out heavenly. I also LOOOOVE Pistachio!!! I use Pistachio Extract in a lot of my baking recipes to make Pistachio Cookies, Pistachio Cake, Pistachio Frosting, etc.
Barb says
What would the baking time be for mini muffins?
Sheryl Thompson says
i would bake them at 375 degrees for 10 minutes (until golden brown on top).
Ryan says
Just made these today and they came out to Perfection
Lee sleister says
So earlier I had a question about not using lemon zest God decided to make this recipe since we are quarantine I didn't use lemon zest I also added cinnamon sugar which to me made it better I had a problem with pistachios topping so when they were warm enough for me to touch I sprayed a little water on top of the muffins and sprinkled the pistachios on it a light fluffy muffin and it goes great with a glass of milk love this recipe
Jess says
YUM! PINNED!!
Sheri says
I love pistachio. Adding these to my 'to try' list. Thanks so much for sharing at our To Grandma's House We Go DIY, Crafts, Recipes and More Link party! Pinned. Hope to see you next week!
Sheryl Thompson says
I have loved pistachios and the pistachio flavor since I was a kid. It's my favorite ice cream flavor. I think it has a slightly resembles maraschino cherry flavor and who doesn't love them!
Lorelai @ Life With Lorelai says
These muffins look tasty! I love pistachios. How fun these would be for St. Patty's Day. Thanks for sharing at the #HomeMattersParty - we're looking forward to what you have to share next week. 🙂
~Lorelai
Life With Lorelai
Lisa Savage says
I love the pistachio flavour too. Thank you so much for linking up to #AllAboutYou
Lisa @ Fun Money Mom says
I love pistachios but have never tried them in a muffin. This looks yummy!!!
Thanks for linking up with #ShareTheWealthSunday!
xoxo
Lisa
Sheryl T says
It's a fun recipe to serve up on St. Patty's Day, Earth Day, and during the Christmas season. Anytime you need a "green" recipe to add that color to your tablescape. Thanks for visiting the Wilderness Wife and taking the time to comment. I always love hearing from our readers.
Sarah R. says
YUM! I am with ya- I love pistachio everything! I traveled to Greece back in my early 20s and had the very best pistachio ice cream on Earth. 🙂 Love that you shared this at Snickerdoodle Sunday and I hope to see you again this weekend!
Sarah (Sadie Seasongoods)