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Pistachio Muffins

Pistachio Muffins – Soft, Nutty & Bakery-Style Delicious!
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Deliciously moist pistachio muffins with a rich flavor and a lovely nutty texture.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3.4 oz package instant pistachio pudding mix
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 ½ cup (360ml) buttermilk
  • ½ cup (118ml) vegetable oil
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ½ cup (60g) chopped pistachios

Instructions

  1. In a mixing bowl combine the flour, granulated sugar, pistachio pudding mix, baking powder, and salt. Stir together and set aside.
  2. In a large mixing bowl combine the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract. Stir to combine.
  3. Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
  4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
  5. Line a 12 count muffin pan with 6 muffin liners and fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter and top with chopped pistachios and sanding sugar.
  6. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC.
  7. Continue baking by turning the temperature down to 350ºF / 180ºC for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan.
  8. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.

Notes

  • For best results, do not overmix the batter.
  • Allow the muffins to cool before serving for the best texture.
  • Feel free to adjust the amount of chopped pistachios based on preference.

Nutrition

Find it online: https://www.spiritsdrink.com/pistachio-muffins-deliciously-moist-and-nutty/