Soft and moist with a perfect crumb, these Pistachio Muffins are a favorite around here. You will love them with a nice hot cup of tea or coffee for breakfast, lunch or even a mid day snack.
![Pistachio Muffins](https://dailydishrecipes.com/wp-content/uploads/2011/07/Pistachio-Muffins-1.jpg)
I roughed the hot weather, and heated up the oven this morning while it was still… well, not 110 degrees heat index.
We decided to make a triple batch of these awesome, delicious Pistachio Muffins.
Basically we plan to freeze two dozen of them to save for next week, or the next time I do not wish to heat up the oven.
Yes, it’s just that hot.
Plus they are great wrapped in a paper towel and microwaved about 45 seconds to a minute.
Pistachio Muffins
In a big bowl, mix together all of the dry ingredients: flour, the sugar, the baking powder and the pudding mix.
![Pistachio Muffins](https://dailydishrecipes.com/wp-content/uploads/2011/07/Pistachio-Muffins-2.jpg)
In a medium bowl, combine the eggs, the milk, the honey and the oil. Stir well.
![Pistachio Muffins](https://dailydishrecipes.com/wp-content/uploads/2011/07/Pistachio-Muffins-3.jpg)
Pour the wet ingredients into the dry ingredients and blend until moistened.
![Pistachio Muffins](https://dailydishrecipes.com/wp-content/uploads/2011/07/Pistachio-Muffins-4.jpg)
Fill the baking cups full.
![Pistachio Muffins](https://dailydishrecipes.com/wp-content/uploads/2011/07/Pistachio-Muffins-5.jpg)
Bake 20 to 25 minutes in preheated 375-degree oven, or until muffins test done.
Mmm… Enjoy! Makes 12 muffins.
![Pistachio Muffins](https://dailydishrecipes.com/wp-content/uploads/2011/07/Pistachio-Muffins-6.jpg)
Awesome with a hot cup of coffee or tea. Spread some butter or honey and eat up.
Oh, and my kids really like peanut butter on them? And odd combination, I know, but it really does taste pretty good. LOL
For more great muffin recipes, just click here.
![Pistachio Muffins](https://dailydishrecipes.com/wp-content/uploads/2011/07/Pistachio-Muffins-6.jpg)
Pistachio Muffins
Ingredients
- 3 cups all purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons baking powder
- 3.4 ounce pistachio jello instant pudding
- 2 large eggs beaten
- 1 ¼ cups milk
- 1 ½ tablespoons honey
- ¾ cups canola oil
Instructions
- In a big bowl, mix together all of the dry ingredients: flour, the sugar, the baking powder and the pudding mix.
- In a medium bowl, combine the eggs, the milk, the honey and the oil. Stir well.
- Pour the wet ingredients into the dry ingredients and blend until moistened.
- Fill the baking cups full.
- Bake 20 to 25 minutes in preheated 375-degree oven, or until muffins test done.
These look delicious, what a great recipe! New follower xoxo
This pistachio muffins look amazing! I agree spread it with some butter paired it with a hot cup of coffee, equals a delicious breakfast or snacks! Thank you for sharing the recipe. 🙂
FABULOUS! I just made these and they’re soooo good! Your recipe is going in my top best muffins! Thank you for sharing!