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Pistachio-Muffins-Recipe

Pistachio Muffins

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These Pistachio Muffins offer a unique flavor profile with creamy pistachio and nutty undertones. They’re simple to make and perfect for sharing at breakfast or as a snack, sure to please anyone who loves a good homemade treat.

  • Total Time: 45 minutes
  • Yield: 10 muffins 1x

Ingredients

Scale
  • 2 cups all-purpose flour spooned and leveled
  • 3.4 ounces instant pistachio pudding mix
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1/3 cup vegetable oil
  • ¼ cup unsalted butter melted
  • ½ cup sour cream room temperature
  • 1/3 cup whole milk room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon almond extract
  • 1/3 cup sanding sugar or you can use raw sugar
  • ½ cup pistachios roughly crushed.

Instructions

  1. Preheat the oven to 425°F (220°C) and line a cupcake tin with liners, using every other opening.
  2. In a medium bowl, whisk together the flour, pudding mix, salt, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl, combine the sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts. Whisk until well combined.
  4. Gradually incorporate the dry ingredients into the wet ingredients, folding gently with a spatula or wooden spoon until just mixed, ensuring no raw flour remains.
  5. Cover the batter with a towel while the oven finishes preheating.
  6. Spoon the batter into the prepared liners, filling each to the top.
  7. Sprinkle crushed pistachios and sanding sugar over the batter in each liner.
  8. Bake for 7 minutes at 425°F, then reduce the temperature to 350°F (175°C) without opening the oven.
  9. Continue baking for another 14-17 minutes until the tops are golden and a toothpick inserted comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. Increase the oven temperature back to 425°F and bake the remaining batter using the same process.

Last Step:

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Notes

Ensure all wet ingredients are at room temperature for a smoother batter.
For added flavor, consider using a mix of crushed and whole pistachios on top.
These muffins freeze well; store them in an airtight container once cooled.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 197
  • Sugar: 10g
  • Sodium: 129mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 31mg

Find it online: https://www.deliciousrecipesblog.com/pistachio-muffins/