Description
These Pistachio Muffins are a delightful blend of flavor and simplicity. With their moist texture and nutty goodness, they’re perfect for any occasion, 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 raw sugar
- ½ cup pistachios roughly crushed
Instructions
- Place cupcake liners in a cupcake tin, using every other opening.
- In a medium bowl, combine flour, pudding mix, salt, baking powder, and baking soda. Whisk and set aside.
- In a large bowl, mix sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts until well combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon.
- Continue folding until no raw flour is visible.
- Cover the batter with a towel and preheat the oven to 425°F (220°C).
- Divide the batter among the liners, filling them to the very top.
- Sprinkle crushed pistachios and sanding sugar on top.
- Bake in the preheated oven for 7 minutes. Then reduce temperature to 350°F (175°C) without opening the oven door.
- Continue baking for 14-17 minutes until tops are golden and a toothpick comes out clean.
- Remove from oven and cool in the tin for 5 minutes before transferring to a wire rack.
- Increase the oven temperature back to 425°F (220°C) to bake remaining muffins using the same method.
Notes
Ensure all liquids are at room temperature for best results.
Feel free to substitute different nuts if you desire a variation.
Store muffins in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg