Description
These Pistachio Muffins are bursting with flavor and moisture, made with a simple blend of fresh ingredients including all-purpose flour and pistachio pudding. Ideal for breakfast or a delightful snack, these muffins promise a satisfying bite every time.
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.
Instructions
- Preheat your oven to 425 degrees F and prepare a cupcake tin with liners, using every other section to help with baking.
- In a medium bowl, whisk together flour, pudding mix, salt, baking powder, and baking soda until combined, then set aside.
- In a larger bowl, combine sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts. Whisk thoroughly until mixed.
- Gradually add the dry ingredients to the wet mixture, carefully folding them together until just combined with no visible flour streaks.
- Cover the bowl with a towel while the oven finishes preheating.
- Distribute the batter into the cupcake liners, filling them to the very top.
- Sprinkle crushed pistachios and sanding sugar over the muffin tops before baking.
- Bake at 425 degrees for 7 minutes; then lower the temperature to 350 degrees without opening the oven door.
- Continue baking for another 14-17 minutes, or until muffins are golden and a toothpick comes out clean or with a few moist crumbs.
- Allow muffins to cool for 5 minutes before transferring them to a wire rack to cool completely.
- If baking additional muffins, return the oven to 425 degrees and repeat the method used for the first batch.
Notes
Make sure your eggs, butter, and sour cream are at room temperature for better mixing.
Store any leftover muffins in an airtight container at room temperature for up to four days.
For a more pronounced pistachio flavor, sprinkle some crushed pistachios on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg