Description

These Pistachio Muffins are a treat with their irresistible flavor and easy preparation. Made with comforting ingredients like pistachio pudding and crushed pistachios, they are the perfect addition to your breakfast or snack 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.

Cook Mode Prevent your screen from going dark

Instructions

Line a cupcake tin with cupcake liners, using every other opening.
In a medium bowl, whisk together the flour, pudding mix, salt, baking powder, and baking soda. Set aside.
In a large bowl, mix the sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts until well combined.
Gradually add the dry mixture to the wet ingredients, folding gently with a spatula or wooden spoon until just combined with no raw flour streaks.
Cover the batter with a towel while preheating the oven to 425 degrees.
Divide the batter among the lined cups, filling them to the top.
Sprinkle crushed pistachios and sanding sugar on top.
Bake in the preheated 425-degree oven for 7 minutes, then reduce the heat to 350 degrees without opening the oven door.
Continue to bake for another 14-17 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove the muffins and let cool for 5 minutes before transferring to a wire rack.
Increase the oven temperature back to 425 degrees to bake any remaining muffins using the same method.

Notes

Ensure all ingredients are at room temperature for best results.
Do not overmix the batter; gentle folding helps achieve fluffy muffins.
You can substitute the sour cream with Greek yogurt for a lighter option.

Nutrition

Serving Size: 1 muffin
Calories: 202
Sugar: 12g
Sodium: 186mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 38mg