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
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
- 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 1/2 cup nuts.
- Pour into greased muffin pan or a muffin pan with paper liners.
- 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.
- 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