Jumbo Pistachio Pudding Muffins

Jumbo Pistachio muffins on a white surface with a bite taken out of one.

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These jumbo-sized muffins are the ultimate coffee-shop treat, elevated by the "pudding hack" that guarantees an incredibly soft, moist crumb. By using instant pistachio pudding mix and a hint of almond extract, these muffins achieve a rich, nutty depth and a classic bakery appearance. Topped with golden coarse sugar for a signature crunch, they are perfect for weekend brunch or convenient weekday meal prep.

Prep Time 5

Cook Time 22

Total Time 27

Course Breakfast, Dessert

Cuisine American

Keyword pistachio pudding dessert, pistachio pudding muffin

Servings jumbo muffins

Calories 272cal

Author Muffin Tin Recipes

Cost $5

Equipment

oven adjusted to center rack position
2 jumbo muffin tins
9 jumbo muffin tin liners
mixing bowl
rubber spatula
Ice cream scooper

Ingredients

1 cup granulated sugar
2 large eggs
½ cup vegetable oil
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3.4 ounces Jello-O Pistaschio Pudding Mix
2 tablespoons coarse sanding sugar

Instructions

Preheat your oven to 375°F. Line 9 of your jumbo muffin tin cups with liners, or grease them generously with non-stick spray.
In a large bowl, whisk together the sugar, milk, eggs, almond extract, vanilla extract, and oil. Whisk until the mixture is light and well-aerated.
In a separate medium bowl, whisk together the flour, salt, baking powder, and the dry pistachio pudding mix until combined.
Gently fold the dry ingredients into the wet mixture. The Golden Rule: Stop mixing as soon as the flour disappears. A few minor flour streaks or small lumps are perfectly fine. Over-stirring will cause the muffins to lose their loft and become tough.
Use an ice cream scoop to fill the muffin liners almost to the top. Sprinkle the golden coarse sugar crystals generously over the batter.
Bake at 375°F for 19–22 minutes. The tops should feel springy to the touch, and a toothpick inserted into the center should come out clean.
Transfer the tins to a cooling rack. Let the muffins sit for 5–10 minutes before removing them. This gives them the necessary time to set their structure.

Notes

Nutritional values may vary and are meant to be a guide.

Boost the Flavor: Adding almond extract is what makes these taste like a professional bakery muffin. Pistachio and almond are natural "flavor cousins," and the extract perfectly rounds out the profile.
Don't Overmix: If you see a tiny bit of flour left, stop mixing! The heat of the oven will finish the job, and your muffins will stay light and fluffy.
Add Real Crunch: Take them to the next level by folding in ¼ cup of finely chopped toasted pistachios to the batter for a wonderful textural contrast.
Storage: Keep these in an airtight container at room temperature for up to 3 days. They also freeze beautifully in a freezer-safe bag for up to 3 months.

Nutrition