1. Can I skip the pistachio pudding mix?

Absolutely! The pudding mix is optional. It adds a little extra flavor and color, but the muffins are still delicious without it.

2. Can I use salted butter instead of unsalted?

Sure thing. Just skip the added salt in the recipe if you do.

Yes! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that works well for baking.

Pop them in a zip-top bag and give them a few whacks with a rolling pin. Easy and no mess!

Yep! Almond milk works great as a substitute.

Yes! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s one that works well for baking.

Pop them in a zip-top bag and give them a few whacks with a rolling pin. Easy and no mess!

Moist, nutty, and packed with real pistachio flavor, these muffins are perfect for breakfast or as a sweet treat with coffee or tea.

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix melted butter, eggs, granulated sugar, and brown sugar until smooth. Add milk, vanilla extract, and almond extract, and stir until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Fold in chopped pistachios and optional pistachio pudding mix.
Scoop the batter evenly into the muffin liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For extra crunch, sprinkle chopped pistachios on top of the batter before baking.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Keywords: Pistachio muffins, breakfast muffins, nutty muffins recipe