Print

Pistachio Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 

These pistachio muffins are a delightful treat with a moist texture and a hint of almond flavor. Perfect for breakfast or as a sweet snack, these muffins are easy to make and sure to be a hit with everyone.

Ingredients

Scale

Ingredients:

  • 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 cups buttermilk (360 ml)
  • ½ cup vegetable oil (118 ml)
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ½ cup chopped pistachios (60 grams)

Instructions

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with muffin liners.
  2. In a large mixing bowl, whisk together the flour, sugar, pistachio pudding mix, baking powder, and salt.
  3. In another bowl, whisk the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in the chopped pistachios.
  6. Divide the batter evenly among the muffin liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra crunch, sprinkle chopped pistachios on top of the batter before baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition