Description
Delight in these moist and flavorful Pistachio Muffins featuring a unique twist of instant pistachio pudding mix and crunchy chopped pistachios. This easy-to-make recipe combines the richness of buttermilk, buttery texture, and a hint of almond extract for a delicious breakfast or snack treat that’s sure to please pistachio lovers.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 3.4-ounce box instant pistachio pudding mix (dry – not prepared)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk
- ¾ cup granulated sugar
- ¼ cup neutral-tasting oil (such as canola, vegetable, etc.)
- ¼ cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Additional
- ½ cup chopped unsalted raw pistachios
- Sprinkle of sugar (for topping, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Line a 12-cup regular-sized muffin tin with paper muffin liners. If not using liners, lightly spray the muffin wells with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, dry instant pistachio pudding mix, baking powder, and salt until combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, add the buttermilk, granulated sugar, neutral oil, melted butter, eggs, vanilla extract, and almond extract. Using a hand or stand mixer, beat the mixture for 1-2 minutes until it becomes light and creamy.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet mixture bowl. Stir gently by hand until just combined and no dry flour streaks remain. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups and Add Toppings: Use a cookie scoop or spoon to evenly divide the batter among the prepared muffin cups. Sprinkle chopped pistachios evenly over each muffin, and optionally sprinkle a little sugar on top for a delicate crunch.
- Bake Muffins: Place the muffin tin on the middle rack of the oven. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 13-16 minutes more, or until a thin tester inserted into the tallest muffin comes out clean or with just a few crumbs attached.
- Cool Muffins Properly: If using paper liners, immediately transfer the muffins to a wire rack to cool completely to avoid sogginess. If not using liners, leave muffins in the pan for 5 minutes before loosening them carefully and moving them to a wire rack to cool fully.
- Store Muffins: Once cooled, store muffins in an airtight container at room temperature for 2-3 days. For longer storage, freeze in sealable freezer bags with as much air removed as possible for up to 3 months or longer.
Notes
- Use buttermilk for best moistness; you can substitute with milk mixed with a tablespoon of lemon juice or vinegar as a homemade buttermilk alternative.
- Do not overmix the batter to keep muffins tender and light.
- Adding a sprinkle of sugar on top before baking gives a nice sweet crunch.
- Muffins freeze well; thaw overnight in the fridge or warm gently before serving.
