Description
Deliciously moist and flavorful bakery style pistachio muffins that are perfect for any occasion.
Ingredients
- 1/2 cup salted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.4 ounce package pistachio instant pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/4 cup granulated sugar for topping
Instructions
- Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners.
- Melt 1/2 cup salted butter in a microwave-safe bowl on 50% power in 20-second increments until fully melted.
- In a large bowl, use a hand mixer to beat the melted butter and 3/4 cup granulated sugar until well combined, about 1 minute. Add 2 large eggs and 1 teaspoon vanilla extract, then mix until just incorporated.
- Add in 3.4 ounce package pistachio instant pudding mix, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup milk. Mix to combine. Add in 2 cups all-purpose flour and mix until flour has been incorporated. The batter will be thick.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the tops with 1/4 cup granulated sugar.
- Bake for 7 minutes at 425°F (220°C). Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 10 more minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the muffin tin and transfer to a wire rack to cool completely.
Notes
- For a nuttier flavor, consider adding chopped pistachios to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 3 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg