Pistachio Muffins Recipe With Pudding
Pistachio muffins made with instant pudding mix, almond extract, and chopped pistachios for a moist, nutty flavor. Ready in 20 minutes.
Ingredients
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 ½ teaspoons almond extract
- 1 package instant pistachio pudding mix 3.4 oz/96 g
- ¼ cup sour cream
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup chopped pistachios
- 2 cups all-purpose flour
- ¼ cup coarse sanding sugar for topping, optional
- ¼ cup chopped pistachios, unsalted for topping, optional
Instructions
Preheat oven:
Set oven to 425°F (220°C).Mix oil and sugar:
In a large bowl, stir together oil and sugar.Whisk eggs and extract:
Add eggs and almond extract; whisk lightly until uniform.Combine wet ingredients:
Add pudding mix, baking powder, baking soda, sour cream, salt, and milk; gently mix with a spoon just until combined.Fold in flour:
Add flour and fold gently just until combined; avoid overmixing.Add pistachios:
Fold in ¼ cup chopped pistachios.Fill muffin cups:
Line a 12-cup muffin tin with paper liners. Fill each cup to ¾ full with batter.Top with sugar and nuts:
Top with coarse sanding sugar and remaining ¼ cup chopped pistachios.Bake muffins:
Bake at 425°F (220°C) for 7 minutes, then lower oven to 350°F (175°C) and bake another 9–10 minutes until golden and cooked through (a toothpick inserted in center should come out clean).Cool on rack:
Remove from oven and move muffins to a wire rack.