Description
These Pistachio Muffins are bursting with nutty goodness and delightful flavors. Easy to prepare, they make a perfect treat for any time of day!
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 you can use raw sugar
- ½ cup pistachios roughly crushed. a few medium pieces within the crumbs is fine.
Instructions
- Line a cupcake tin with cupcake liners, using every other opening.
- In a medium bowl, combine flour, pudding mix, salt, baking powder, and baking soda, whisking to blend.
- In a large bowl, mix sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts, whisking until blended.
- Gradually incorporate the dry ingredients into the wet mixture, gently folding together with a spatula or wooden spoon.
- Continue folding until just combined and all flour streaks are gone.
- Cover the batter with a towel and preheat the oven to 425 degrees.
- Distribute the batter evenly between liners, filling each to the top.
- Sprinkle crushed pistachios and sanding sugar on top of each muffin.
- Bake at 425 degrees for 7 minutes, then reduce the temperature to 350 degrees without opening the oven.
- Bake an additional 14-17 minutes, until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs.
- Remove from the oven to cool for 5 minutes before transferring muffins to a wire rack to cool completely.
- Increase the oven temperature back to 425 degrees to bake any remaining batter using the same steps.
Notes
Ensure all ingredients are at room temperature for best results.
Add additional crushed pistachios on top for extra flavor and crunch.
Store leftover muffins in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg