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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.

  • Author: Sheryl Thompson
  • Prep Time: 15 minutes
  • Cook Time: 15-18 min.
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup all-purpose flour
  • 1 box pistachio instant pudding
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. lemon zest
  • 4 eggs, beaten
  • 1 cup sour cream
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1/2 cup + 1/4 cup chopped pistachio nuts
  • Optional- 1/2 cup chopped maraschino cherries or chopped dried candied cranberries (great at Christmas for a festive look)
  • 1 tbs. sugar

Instructions

  1. Preheat oven to 375F
  2. Sift flour with cake mix.
  3. Add instant pudding, cinnamon, nutmeg, and lemon zest and mix together thoroughly.
  4. Beat eggs.
  5. Mix eggs with sour cream, water, vegetable oil, vanilla and stir well.
  6. Add wet ingredients to dry ingredients and stir. Don’t over-mix, batter can be a little lumpy as this is a quick bread.
  7. Fold in 1/2 cup nuts.
  8. Pour into greased muffin pan or a muffin pan with paper liners.
  9. Mix sugar & 1/4 cup nuts together and sprinkle on top of muffins or sprinkle with coarse sugar or just leave plain to cut down on sugar content.
  10. Bake at 375°F for 5 minutes then 350F for 15-18 minutes.

Keywords: muffin, pistachio, how to make a pistachio muffin, pistachio muffin recipe