These Pistachio Muffins with Pudding Mix are ultra-moist, soft, and full of nostalgic pistachio flavor. The secret ingredient—instant pistachio pudding mix—adds richness, keeps the muffins tender for days, and gives them that classic bakery-style taste and color with zero extra effort. Perfect for breakfast, brunch, snacks, or dessert, these easy pistachio muffins are a guaranteed crowd-pleaser.
Ingredients
- Main Ingredients
- 2 cups all-purpose flour spooned and leveled
- ¾ cup granulated sugar
- 1 3.4 oz box instant pistachio pudding mix
- 2 large eggs room temperature
- ¾ cup milk room temperature
- ½ cup vegetable oil or melted butter
- Seasonings & Flavor Base
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- Optional Add-Ins
- ½ cup chopped pistachios
- ½ cup white chocolate chips
Instructions
- Pre-Cooking Prep
- Preheat oven to 375°F (190°C).
- Line a muffin tin with liners or spray with nonstick spray.
- Chop pistachios if using.
- Bring eggs and milk to room temperature.
- Make the Batter
- In a large bowl, whisk together flour, sugar, dry pudding mix, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, oil (or butter), and vanilla extract.
- Add wet ingredients to dry ingredients and mix just until combined.
- Fold in pistachios or white chocolate chips if using.
- Bake
- Divide batter evenly into muffin cups, filling about ¾ full.
- Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Doneness & Texture Check
- Muffin tops lightly golden
- Centers spring back when touched
- Toothpick comes out clean with no wet batter
- Resting & Final Touches
- Cool completely for best texture
- Optional: dust lightly with powdered sugar or drizzle with glaze
Notes
- Use instant pudding mix only—cook-and-serve will not work.
- Do not overmix the batter or muffins will be dense.
- Pudding mix already adds sweetness, so avoid increasing sugar.