Easy Pistachio Muffins with Pudding Mix

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Easy Pistachio Muffins with Pudding Mix

These easy to make and delicious pistachio muffins are full of pistachio flavor.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 265kcal

Author: June Albertson-Dick

Ingredients

Pistachio Muffins

2 ¼ cups all purpose flour
1 box instant pistachio pudding mix {3.4 ounces}
2 teaspoons baking powder
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
¾ cup milk - I used 1%
½ cup vegetable oil
1 teaspoon vanilla extract
¼ teaspoon almond extract

Toppings

¼ cup pistachios
¼ cup sanding sugar

Instructions

Preheat your oven to 375°. Line 12 muffin tins with cupcake liners.

Pistachio Muffins

In a large bowl whisk together the flour, pudding mix, baking soda and salt. In another bowl combine the granulated sugar, eggs, milk, vegetable oil, vanilla extract and almond extract. Whisk until it is combined. Add the wet ingredients to the dry ingredients and stir just until everything is combined and there are only a few flecks of flour.
Scoop the batter into the lined muffins tins using a large cookie scoop {filling 3/4 full}. Sprinkle the top of each muffin with chopped pistachios and sanding sugar. Bake for 18-20 minutes or until a toothpick inserted near the center comes out with only a few crumbs {no raw batter}.
Cool in the tins for 5-7 minutes, then move to a wire rack. Store leftovers in an airtight container at room temperature for 3 days or in the refrigerator for 4 days. Freeze muffins for up to 3 months.

Notes

Using a cookie scoop or ice cream scoop to fill your muffin cups helps ensure all your muffins are the same size and will bake evenly.

The pistachio pudding mix usually provides a nice green color. If you want bright green muffins for St. Patrick's Day, you can add a few drops of green food coloring to the batter.

Nutrition