Description
Make delicious homemade pistachio muffins with this easy recipe. Enjoy the nutty flavor and moist texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3.4 oz package instant pistachio pudding mix
- ¾ cup organic cane sugar (plus more for topping)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 large eggs
- ½ cup milk (whole or 2%)
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- Chopped shelled pistachios, for topping (optional)
Instructions
- Preheat oven to 425 degrees F.
- Line a muffin tin with paper muffin cups.
- In a large bowl, whisk together dry ingredients.
- In a separate large bowl, whisk together wet ingredients. Combine the wet and dry ingredients until just incorporated.
- Transfer batter to lined muffin tin, filling each cup ⅔ of the way up. (Do not overfill).
- Top each muffin with a sprinkling of sugar and a sprinkle of finely chopped pistachios.
- Bake at 425 for 5 minutes, then reduce heat to 350 degrees, and bake for an additional 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool a few minutes, then transfer to a wire rack to cool completely.
Notes
- Adjust sugar to your preference.
- Use other nuts if you like.
- Store in airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg