Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

You need real pistachio nuts to make muffins

Delicious little morsels. Top with butter, even better.

Real Pistachio muffins

My favorite flavor of ice cream is pistachio.  Pistachio muffins are so good, but hard to find. So after looking at some recipes, it was hard finding that taste I was looking for. Now, I know what was missing......the nuts! Fresh salted nuts in their shells.

Preheat oven to 425⁰.


1/2 cup unsalted butter, softened

3/4 cup white sugar

2 large eggs

1 small box of Jello Pistachio pudding and pie mix.... has to be Jello brand (makes a difference.)

1 TSP good vanilla

2 cups white AP flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1/2 cup shelled pistachios, chopped

White sugar for sprinkling tops


Preheat oven to 425 degrees and line  muffin tins with paper liners.

In a large bowl, with a hand mixer beat together melted butter with sugar, for about 1 minute.

Add in eggs and vanilla extract and beat until just combined. Add in Jello pistachio pudding mix, baking powder, salt, and milk. Mix to combine.

Add in flour and mix until flour has been incorporated. Add the chopped pistachio nuts and combine.

Fill each muffin cup 3/4 full. Sprinkle tops with white sugar.

Bake in the preheated 425 degree oven for 7 minutes. After 7 minutes, REDUCE THE HEAT IN THE OVEN TO 350 degrees.

Continue baking for an additional 10 minutes, until muffins are cooked all the way through. Remove from muffin tin and transfer to a wire rack to cool completely.

I got 18 muffins.

*The dough is very sticky, so make sure you use liners.