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!
Servings: 14
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.