Description
These Pistachio Muffins boast a delightful flavor from the pistachio pudding and crushed nuts. Quick to prepare and baked to perfection, they are a fabulous treat for breakfast or snacks.
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
- Preheat the oven to 425°F (220°C).
- Line a cupcake tin with cupcake liners in alternating openings.
- In a medium bowl, whisk together flour, pudding mix, salt, baking powder, and baking soda. Set aside.
- In a large bowl, combine sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts, whisking until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined, ensuring no raw flour remains.
- Cover the batter with a towel while the oven preheats.
- Divide the batter into the prepared liners, filling each to the top.
- Sprinkle crushed pistachios and sanding sugar on top of the batter.
- Bake at 425°F for 7 minutes, then lower the temperature to 350°F (175°C) without opening the oven door.
- Continue baking for 14-17 minutes until golden and a toothpick comes out clean or with moist crumbs.
- Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Increase the oven temperature back to 425°F to bake remaining muffins, using the same method.
Notes
Ensure the eggs and sour cream are at room temperature for better mixing.
For added flavor, try using both vanilla bean paste and almond extract together.
Store muffins in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg