Easy Bakery Style Pistachio Muffins with Pudding Mix

5 from 1 vote

Easy Bakery Style Pistachio Muffins with Pudding Mix

One of the easiest and best pistachio muffin recipes, these Easy Bakery Style Pistachio Muffins with Pudding Mix are a breeze to make with simple pantry ingredients!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: muffin, pistachio muffins

Servings:

Calories: 205kcal

Equipment

muffin tin
mixing bowls
muffin paper liners/cups

Ingredients

2 cups all-purpose flour
1 3.4 oz package instant pistachio pudding mix
¾ cup organic cane sugar (plus more for topping the muffins)
2 teaspoon baking powder
½ teaspoon salt
⅓ cup vegetable oil
2 large eggs
½ cup milk (whole or 2%)
½ cup sour cream
1 teaspoon pure vanilla extract
½ teaspoon almond extract
chopped shelled pistachios, for topping (optional)

Instructions

Preheat oven to 425 degrees F.
2. Line a muffin tin with paper muffin cups.
3. In a large bowl, whisk together dry ingredients.
4. In a separate large bowl, whisk together wet ingredients. Using a hand mixer or stand mixer, combine the wet and dry ingredients until just incorporated.
5. Transfer batter to lined muffin tin, filling each cup ⅔ of the way up. (Do not overfill).
6. Top each muffin with a sprinkling of sugar and a sprinkle of finely chopped pistachios.
7. Bake at 425 for 5 minutes, then reduce heat to 350 degrees, and bake for an additional 18-20 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
8. Allow to cool a few minutes, then transfer to a wire rack to cool completely.
Makes about 14-16 muffins.

Nutrition