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3 large bakery style pistachio muffins stacked on top of each other with bowl of pistachios in upper left corner and more muffins in upper right corner.

Bakery Style Pistachio Muffins

These Bakery Style Pistachio Muffins are bound to be a big hit. Huge, light, fluffy muffins bursting with pistachio flavor & gloriously green.
Course Breakfast
Cuisine American
Keyword pistachio muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 jumbo muffins
Author Meghan Payne-Hensley


  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 3.4 oz. package instant pistachio pudding mix
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 Tbsp. coarse sugar, optional for topping


  • Preheat oven to 400 degrees F. In a large bowl, mix together flour, baking powder, kosher salt, instant pudding powder and granulated sugar.
  • In another bowl, whisk together oil, milk, eggs and yogurt. Pour into the dry ingredients and fold until just combined.
  • Line a jumbo muffin tin with muffin cups or spray with nonstick spray. Portion out the muffins evenly. I like to use an ice cream scoop. Sprinkle the tops with coarse sugar. Bake for 22 to 25 minutes, until a toothpick comes out clean.