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Pistachio muffins

Pistachio muffins

Moist muffins with instant pistachio pudding mix stay fresh for days. Top it off with chopped pistachios and honey drizzle and you have the perfect breakfast!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 16 people
Calories 216 kcal


  • Electric mixer
  • Standard muffin pan
  • Non-stick spray
  • spatula
  • Measuring cups and spoons
  • Mixing bowls


Pistachio muffins

  • cup all-purpose flour
  • 1 3.4 oz Instant pistachio pudding mix
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup vegetable oil
  • 8 oz buttermilk
  • ¾ cup granulated sugar
  • 2 large eggs
  • tsp vanilla extract
  • ½ cup pistachios lightly salted and chopped
  • ¼ cup honey for drizzle


Pistachio muffins

  • Preheat oven to 350°. Spray a standard muffin tin with non stick spray. Set aside.
  • In a large mixing bowl, whisk together the flour, instant pudding mix, baking powder, and salt. Set aside.
  • In another bowl, with an electric mixer, mix together the oil, buttermilk, sugar, eggs, and vanilla extract until light and creamy.
  • Pour dry ingredients into wet ingredients and mix until just combined. With a spatula, fold in chopped pistachios.
  • Transfer batter to muffin tin. Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Leave the muffins in the pan to cool down for 10 minutes. With a knife, loosen the edges and then transfer muffins to wire rack to cool completely.
  • Once cooled, drizzle honey over each muffin. Store muffins in an airtight container for 2-5 days.


Serving: 16peopleCalories: 216kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 25mgSodium: 224mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 73IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Keyword Pistachios, muffins, honey, breakfast food
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