Description

These pistachio muffins are a delightful treat featuring rich flavors from pistachio pudding and crushed nuts. Quick to prepare, they’re ideal for breakfast or a snack, showcasing the perfect balance of sweetness and nutty goodness.

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

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Instructions

Preheat the oven to 425 degrees and prepare 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, whisk together sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts until well combined.
Gradually add the dry ingredients to the wet mixture, gently folding until just combined and no raw flour streaks remain.
Cover the batter with a towel while the oven preheats.
Divide the batter into the liners, filling them to the top. Sprinkle crushed pistachios and sanding sugar on top.
Bake at 425 degrees for 7 minutes, then reduce the temperature to 350 degrees without opening the oven door, and bake for an additional 14-17 minutes or until tops are golden and a toothpick comes out clean.
Allow muffins to cool for 5 minutes before transferring them to a wire rack to finish cooling.
Increase heat to 425 degrees and bake any remaining muffins using the same method.

Notes

Ensure all ingredients are at room temperature for best results.
You can substitute sanding sugar with raw sugar if preferred for a crunchier topping.
Store muffins in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg