Description

These Pistachio Muffins offer an irresistible flavor and are easy to prepare. With key ingredients like pistachio pudding mix and crushed pistachios, they’re perfect for any occasion and guaranteed to satisfy your cravings for a homemade treat.

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°F and prepare a cupcake tin with liners in every other opening.
In a bowl, whisk together the flour, pistachio pudding mix, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl, combine sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts. Whisk until well combined.
Gradually add the dry mixture to the wet ingredients and gently fold until just combined, ensuring no raw flour remains.
Cover the batter with a towel and let it rest while the oven heats up.
Spoon the batter into the cupcake liners until filled to the top. Sprinkle with crushed pistachios and sanding sugar.
Bake at 425°F for 7 minutes, then lower the temperature to 350°F without opening the oven door.
Continue baking for an additional 14-17 minutes until muffins 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.
Raise the oven temperature back to 425°F to bake any remaining batter using the same procedure.

Notes

Make sure all dairy ingredients are at room temperature for best results.
For a nut-free version, omit the pistachios or replace with chocolate chips.
These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 246
Sugar: 10g
Sodium: 160mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg