Pistachio Muffins
Moist muffins loaded with pistachio flavor and topped with sugar and crushed pistachios.
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Servings: 12 muffins
Equipment
- muffin tin
- muffin cups
Ingredients
- 2 cups all-purpose flour
- 1 3.4 ounce pkg pistachio instant pudding mix
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup oil I used avocado oil
- ¾ cup sugar
- ½ cup milk
- ½ cup sour cream
- 2 large eggs
- 1 tsp almond extract
- crushed pistachios and sanding sugar for topping
Instructions
- Preheat the oven to 400°F.Line a muffin tin with muffin liners or spray with nonstick cooking spray.
- In a large bowl, mix flour, pistachio pudding mix, baking powder, and salt. In a medium bowl, add oil, sugar, milk, sour cream, eggs, and almond extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Using a spatula, stir to just combine (don't overmix).
- Spoon the muffin batter into the prepared muffin tins filling ¾ full. Sprinkle with coarse sugar and crushed pistachios.
- Place muffins on the middle rack of the oven. Bake for 18-22 minutes or until a toothpick comes out with just moist crumbs when poked in the middle. Let cool in the muffin tin for 10 minutes before transferring it to a cooling rack to cool completely.
- Store leftover muffins in an airtight container for up to 4 days.