Description
Delight in these fluffy pistachio muffins, infused with creamy pudding and topped with crunchy bits of pistachios, perfect for any occasion.
Ingredients
Scale
- 1/2 cup salted butter (melted)
- 3/4 cup granulated sugar
- 2 large eggs (room temp)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 box package instant pistachio pudding mix (3.4 oz box)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (room temp)
- 1 3/4 cups all-purpose flour (spoon measured)
- 1/2 cup melted butter (for glazing)
- 1/4 cup pistachios (chopped fine)
Instructions
- Preheat your oven to 425°F (220°C). Prepare your muffin tin with parchment liners or grease generously.
- Mix melted butter and sugar in a large mixing bowl using a hand or stand mixer at medium speed for about 2 minutes until light and creamy.
- Incorporate eggs, vanilla extract, and almond extract, beating until just combined.
- Add the pistachio pudding mix and milk, mixing until barely combined.
- Fold in the all-purpose flour, baking powder, and salt cautiously; a few lumps are okay.
- Fill the muffin tins evenly with batter, about 3/4 full, and optionally sprinkle chopped pistachios on top.
- Bake in the oven at 425°F for 7 minutes; then without opening the oven, reduce the temperature to 350°F (180°C) and bake an additional 8-10 minutes until a toothpick comes out clean.
- Cool muffins slightly, dip tops in melted butter, then in sugar for glazing, and cool on a wire rack.
Notes
Store muffins at room temperature for 2 days or individually wrap and refrigerate for up to 5 days. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 209
- Sugar: 11g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg