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Pistachio Muffins Recipe

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Enjoy the rich flavor of pistachio in these delightful muffins. Made with a blend of instant pistachio pudding mix, chopped pistachios, and a touch of almond extract, these muffins are perfect for breakfast or a snack.

Ingredients

Scale
  • 3 cups all-purpose flour (360 grams)
  • 1 cup granulated sugar (200 grams)
  • 3.4 oz package instant pistachio pudding mix
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 ½ cup buttermilk (360 ml)
  • ½ cup vegetable oil (118 ml)
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ½ cup chopped pistachios (60 grams)

Instructions

  • Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugar, instant pistachio pudding mix, baking powder, and salt.
  • In another bowl, beat the eggs, then add the buttermilk, vegetable oil, vanilla extract, and almond extract, mixing well.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Fold in the chopped pistachios.
  • Divide the batter evenly among the muffin cups.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
  • For added texture, sprinkle additional chopped pistachios on top of the batter before baking.

Nutrition

Find it online: https://elianarecipes.com/pistachio-muffins-recipe/