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Pistachio Muffins
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Pistachio Muffins

These Pistachio Muffins are the perfect morning treat to pair with your coffee. So light and fluffy and packed with great pistachio flavor.
Course Breakfast
Cuisine American
Keyword muffins, pistachio
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12 muffins
Calories 48kcal

Equipment

  • 2 muffin tins

Ingredients

  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3.4 ounces instant pistachio pudding mix 1 box
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • ½ cup half and half
  • ¼ cup sour cream
  • 2 cups all-purpose flour
  • ¼ cup pistachios chopped
  • 2 tablespoons raw sugar coarse *opt

Instructions

  • Preheat the oven to 425°F.
  • Line a 12-count muffin tin with 6 liners, filling every other hole with a liner. You’ll need TWO 12-count muffin tins to make the 12 muffins. Once lined - set aside.
  • Mix the sugar and the oil together in a large bowl.
  • Add the eggs and vanilla, and whisk until smooth.
  • Add the pudding mix, baking powder, baking soda, salt, half and half, and sour cream. Whisk the ingredients together until smooth.
  • Stir in the flour until fully incorporated.
  • Divide the batter between the 12 muffin wrappers in the pan. You’ll want to fill each until mostly full. You might get up to 6-8 tbsp of batter in each wrapper.
  • Top with the raw sugar and chopped pistachios.
  • Bake for 6 minutes at 425°F. Turn the oven down to 350°F and bake an additional 10-12 minutes. They will be golden on top and spring back when gently pressed in the center OR until a toothpick inserted into the center comes out clean.
  • Let them cool in the pan for 5 minutes.
  • Transfer the muffins to a wire rack to cool completely.

Notes

  • I like to add a drop or two of green food color for a vibrant muffin.
  • The Jello brand pudding adds more flavor than the generic brands.
  • Try these with chocolate chips - white or milk chocolate are both great.
  • This recipe can easily be doubled.
  • Make sure you use an INSTANT pudding mix - not the cook-and-serve variety.
  • These can be frozen for up to 3 months.

Nutrition

Serving: 1g | Calories: 48kcal | Carbohydrates: 12g | Fat: 0.04g | Sodium: 0.1mg | Potassium: 0.3mg | Sugar: 12g | Calcium: 0.1mg | Iron: 0.01mg | Net Carbohydrates: 12g