Description
Pistachio Muffins are a delightful treat, combining the nutty flavor of pistachios with a moist and airy texture. This simple recipe features key ingredients like flour, eggs, and rich butter, making it a delicious choice for breakfast or dessert. Perfect for those who love homemade baked goods!
Ingredients
- Cupcake liners
- Flour
- Pudding mix
- Salt
- Baking powder
- Baking soda
- Sugar
- Eggs
- Vegetable oil
- Melted butter
- Sour cream
- Milk
- Vanilla extract
- Almond extract
- Crushed pistachios
- Sanding sugar
Instructions
- Add cupcake liners to a cupcake tin using every other opening.
- In a medium bowl, whisk together the flour, pudding mix, salt, baking powder, and baking soda. Set aside.
- In a large bowl, whisk the sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts until well mixed.
- Gradually incorporate the dry ingredients into the wet mixture, folding gently with a spatula or wooden spoon.
- Continue folding until just combined with no visible flour streaks.
- Cover the batter with a towel while preheating the oven to 425°F.
- Divide batter among the liners, filling them to the very top.
- Top with crushed pistachios and sanding sugar.
- Bake at 425°F for 7 minutes, then reduce to 350°F without opening the oven.
- Bake for an additional 14-17 minutes, or until tops are golden and a toothpick comes out clean with a few moist crumbs.
- Allow muffins to cool for 5 minutes before transferring to a wire rack to cool completely.
- Increase heat to 425°F again to bake any remaining muffins using the same method.
Notes
Make sure not to overmix the batter to keep the muffins light and fluffy.
The crushed pistachios can be toasted for an enhanced nutty flavor.
Baking time may vary slightly based on oven calibration.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg