Description
These Pistachio Muffins are moist, flavorful, and easy to make. Infused with the rich taste of pistachio and vanilla, they make a perfect treat for breakfast or dessert.
Ingredients
Scale
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.4 ounce package instant pistachio pudding mix
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup whole milk
- ¼ cup sour cream
- 2 cups all-purpose flour
- 1 tablespoon decorator’s sugar optional
Instructions
- Preheat the oven to 425 degrees F. Line a 12-count muffin tin with paper liners and set aside.
- In a bowl, whisk together the sugar and vegetable oil.
- Add the eggs and vanilla extract, whisking until the mixture is smooth.
- Stir in the pudding mix, baking powder, baking soda, sea salt, milk, and sour cream, mixing until well combined.
- Gradually add in the flour, stirring until no dry patches remain.
- Spoon the batter evenly into the muffin tin, filling each section about ¾ full.
- If desired, sprinkle the tops with decorator’s sugar.
- Bake in the preheated oven for 6 minutes. Then, reduce the temperature to 350 degrees F and continue baking for an additional 10-12 minutes until a toothpick inserted comes out clean.
- Once baked, remove the muffins from the oven and cool in the tin for 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely before serving.
Notes
Make sure to whisk thoroughly to combine all ingredients for a smooth batter.
The muffins can be stored in an airtight container for up to 3 days.
For extra flavor, consider adding crushed pistachios on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg