Description
Delight in these moist and flavorful Pistachio Muffins, made with a unique blend of pistachio instant pudding mix and almond extract for a nutty twist. Perfect for breakfast, snack time, or a light dessert, these muffins bake up fluffy with a tender crumb and a subtle crunch when topped with coarse sugar.
Ingredients
Scale
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 1 cup milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 (3.4 oz) box pistachio instant pudding mix
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Topping
- Coarse sugar for the tops (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 425° F. Line muffin tins with liners of your choice, such as parchment paper liners, to prevent sticking and ease removal.
- Mix Wet Ingredients: In a medium-sized bowl, whisk together the vegetable oil, granulated sugar, eggs, almond extract, and milk until the mixture is fully combined and fluffy. This ensures even distribution of flavors and a smooth batter.
- Combine Dry Ingredients: In a separate small bowl, whisk the all-purpose flour, pistachio instant pudding mix, baking powder, and salt. This helps to aerate the flour mixture and evenly distribute the rising agents.
- Mix Wet and Dry Components: Pour the dry ingredients into the bowl with the wet ingredients. Gently fold and stir everything together until just combined. Be careful not to overmix; it’s okay if the batter has a few lumps to maintain muffin tenderness.
- Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about three-quarters full for proper rising. If desired, sprinkle the tops with coarse sugar to add a sweet, crunchy topping.
- Bake Muffins: Place the muffin tin in the oven and bake at 425° F for 6 minutes, then carefully reduce the oven temperature to 350° F. Continue baking for another 11-12 minutes or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking to keep muffins moist.
- Cool and Serve: Remove the muffins from the oven and allow them to cool for about 5 minutes in the tin. Then transfer them to a cooling rack to cool completely or serve warm.
Notes
- Do not overmix the batter; some lumps are okay to ensure a tender muffin texture.
- Using pistachio instant pudding mix adds both flavor and moisture, helping keep muffins soft.
- Coarse sugar on top is optional but gives a delightful crunch and attractive finish.
- Allow muffins to cool slightly before removing from the tin to prevent breaking.
- For added pistachio flavor, consider folding in chopped pistachios before baking.
