Description
These Pistachio Muffins are a delightful treat with a unique flavor, featuring pistachio pudding, crushed nuts, and a moist texture. Easy to prepare and perfect for snacking or breakfast!
Ingredients
Scale
- 2 cups all-purpose flour spooned and leveled
- 3.4 ounces instant pistachio pudding mix
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/3 cup vegetable oil
- ¼ cup unsalted butter melted
- ½ cup sour cream room temperature
- 1/3 cup whole milk room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon almond extract
- 1/3 cup sanding sugar or raw sugar
- ½ cup pistachios roughly crushed
Instructions
- Place cupcake liners in every other opening of a cupcake tin.
- In a medium bowl, combine flour, pudding mix, salt, baking powder, and baking soda. Whisk and set aside.
- In a large bowl, mix sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts until well combined.
- Slowly blend the dry ingredients into the wet ingredients using a spatula or wooden spoon.
- Fold the mixture gently until just combined with no raw flour visible.
- Cover the batter with a towel while the oven preheats to 425 degrees.
- Fill the liners with batter to the very top.
- Sprinkle crushed pistachios and sanding sugar on top.
- Bake at 425 degrees for 7 minutes, then lower the temperature to 350 degrees without opening the door.
- Bake for an additional 14-17 minutes until golden and a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
- Raise the oven temperature back to 425 degrees to bake any remaining batter.
Notes
Ensure all ingredients are at room temperature for best results.
You can substitute raw sugar with sanding sugar for a crunchier topping.
Store muffins in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg