Pistachio Muffins
With pistachio pudding in the batter and chopped pistachios on top, these pistachio muffins are delicious for breakfast, brunch, or an afternoon snack.
Servings 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 package instant pistachio pudding mix 3.4 ounces
- ½ cup granulated sugar
- ½ cup lightly packed light brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup roughly chopped shelled pistachios plus extra for topping (if desired)
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Coarse sugar for topping
Instructions
- Preheat oven to 375°F. Grease (1) 12-cup muffin pan with nonstick cooking spray or line with paper liners. Set aside.
- In a large bowl, whisk together the flour, pudding mix, both sugars, baking soda, and salt. Stir in the chopped pistachios. Set aside.
- In a medium bowl, whisk together the vegetable oil, egg, sour cream, milk, vanilla, and almond extract until smooth. Add the wet ingredients to the dry mixture, stirring until just combined. The batter will be thick.
- Divide the batter between the prepared muffin cups. An ice cream scoop or large cookie scoop makes this quick and easy. Sprinkle the tops of the muffins with coarse sugar and additional chopped pistachios, if desired.
- Bake for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Let rest in the pan until cool enough to handle, then move the muffins to a wire rack to finish cooling.
Notes
I recommend using unsalted pistachios if possible. Salted pistachios will still work, but keep in mind they will add a salty flavor if you add them to the tops of the muffins.