Description
These bakery-style pistachio muffins are soft, tall, and moist, packed with flavor from pudding mix and a touch of almond. Ready in 30 minutes, they’re perfect for breakfast or a snack.
Ingredients
2 cups all-purpose flour
1 (3.4 oz) box instant pistachio pudding mix
2 tsp baking powder
¼ tsp kosher salt
2 large eggs
⅓ cup vegetable oil
¼ cup melted unsalted butter
½ cup sour cream
⅓ cup whole milk
1 tsp vanilla extract
½ tsp almond extract
⅓ cup granulated sugar
½ cup chopped pistachios (plus more for topping)
Turbinado sugar (for topping)
Instructions
1. Preheat oven to 425°F. Line muffin tin or grease well.
2. In medium bowl, whisk flour, pudding mix, baking powder, salt.
3. In large bowl, beat eggs, oil, melted butter, and sugar until smooth.
4. Add sour cream, milk, vanilla, almond extract. Stir until combined.
5. Add dry mixture to wet, fold gently, then stir in pistachios.
6. Let batter rest 10 minutes.
7. Spoon into muffin cups, fill to top. Sprinkle with pistachios and sugar.
8. Bake 5 mins at 425°F, reduce to 375°F, bake 13–15 mins more.
9. Cool 5 minutes before transferring to rack.
Notes
For jumbo muffins, use a 6-cup tin and bake slightly longer.
Resting the batter ensures tall domes. Don’t skip that step.
Store in airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 13g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg