Pistachio Muffins
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 (3.4 ounce) pack instant pistachio pudding mix
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- ¼ cup vegetable oil
- ½ cup full-fat sour cream, room temperature
- ½ cup whole milk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup coarse sugar
- ½ cup pistachios, shelled and roughly chopped
Steps
- Preheat the oven to 425°F. Line a muffin pan with paper liners and set aside.
- Whisk together the 2 cups flour, 1 (3.4 ounce) pack pistachio pudding, ¼ teaspoon salt, and 2 teaspoons baking powder in a bowl.
- In a large bowl, whisk together the ¾ cup sugar, 2 large eggs, ⅓ cup butter, and ¼ cup oil until combined.
- Add in the ½ cup sour cream, ½ cup milk, and extracts, and whisk to combine.
- Pour the dry ingredients into the wet ingredients and use a rubber spatula to slowly mix and fold the batter together. Take care not to overmix.
- Scoop the batter evenly between the liners and top with ⅓ cup coarse sugar and ½ cup chopped pistachios.
- Bake for 5 minutes, then reduce the heat to 375°F and bake for an additional 13-15 minutes. A toothpick inserted into the center should come out with moist crumbs, but no wet batter.
18-20 min
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
5 min
Nutrition
Per serving
- kcal
- 257
- protein
- 5 g
- carbs
- 37 g
- fat
- 11 g