Pistachio Muffins
These Pistachio Muffins are moist, fluffy, and bursting with nutty flavor! Perfect for breakfast or a snack, they’re easy to make and absolutely delicious.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 package instant pistachio pudding mix 3.4 ounces
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar lightly packed
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup shelled pistachios roughly chopped, plus extra for topping
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- coarse sugar for topping
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease a muffin tin or line it with paper liners to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, instant pistachio pudding mix, granulated sugar, brown sugar, baking soda, and sea salt until well combined.
- In a separate bowl, mix the vegetable oil, egg, sour cream, milk, vanilla extract, and almond extract. Whisk until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; a few lumps are okay.
- Fold in the roughly chopped shelled pistachios, distributing them evenly throughout the batter.
- Fill each muffin cup about two-thirds full using a spoon or ice cream scoop, allowing room for rising.
- Sprinkle coarse sugar and extra chopped pistachios on top of each muffin for a crunchy finish.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove muffins from oven and cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to avoid dense muffins.
- Use paper liners or grease the muffin tin well to prevent sticking.
- Freeze leftover muffins wrapped tightly; thaw or microwave before serving.