Pistachio Muffins are perfectly tender and fluffy, and easy to make. It takes only a few ingredients to create this delicious recipe at home.

This muffin recipe is the perfect treat to serve at brunch, or make ahead and enjoy on a weekday morning. For more simple and delicious muffin recipes, try Classic Pecan Muffins, Apple Crisp Muffins, and Banana Chocolate Chip Muffins.

Sabrina’s Pistachio Muffins Recipe

This muffin recipe is simple to make in the morning or prep in advance. The sweet Pistachio Muffins make an excellent addition to a holiday or special occasion breakfast. They’re also easy to store and keep for a quick on-the-go breakfast or snack. Because this recipe uses cake mix and pudding mix, these muffins come together quite fast, with minimal prep work.

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Ingredients

▢ 15.25 ounces yellow cake mix , we used Betty Crocker
▢ 3.4 ounces instant pistachio pudding mix
▢ 4 large eggs
▢ 1 cup sour cream
▢ 1/4 cup whole milk
▢ 1/4 cup vegetable oil
▢ 1 cup dry roasted pistachios , finely chopped
▢ 1/4 cup coarse sanding sugar

Instructions

Preheat the oven to 350 degrees and line two 12 cup muffin tin with muffin liners to make 24 muffins.
In a large mixing bowl whisk together the cake mix and pistachio pudding mix until combined.
To a second bowl add in the eggs, sour cream, milk and oil and whisk well until smooth.
Whisk the egg mixture into the cake mix mixture until smooth, don’t over mix.
Pour the batter into the loaf pans evenly.
Sprinkle with the chopped pistachios and coarse sanding sugar.
Bake for 18-20 minutes until a toothpick comes out clean.