Pistachio Muffins
Indulge in these delightful Pistachio Muffins, a vibrant treat that combines nutty flavor with a fluffy texture. Perfect for breakfast, brunch, or a sweet afternoon snack, these muffins are quick to prepare and can be customized to suit your taste. With just ten minutes of prep time and simple ingredients, you can whip up a batch that is sure to impress family and friends alike. Plus, they freeze beautifully, making them an excellent option for meal prep! Whether enjoyed fresh or reheated, these muffins are a delicious way to brighten your day.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs (or substitute with 1/2 cup applesauce)
- 1/2 teaspoon almond extract
- 1 cup milk
- 2 cups all-purpose flour
- 1 box pistachio instant pudding mix (3.4 oz)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Instructions
- Preheat oven to 425°F (220°C) and line muffin tins with liners.
- In a medium bowl, whisk together vegetable oil, sugar, eggs (or applesauce), almond extract, and milk until fluffy.
- In another bowl, combine flour, pudding mix, baking powder, and salt.
- Gently fold wet ingredients into dry until just combined; lumps are okay.
- Fill muffin tins about three-quarters full and sprinkle with coarse sugar if desired.
- Bake at 425°F for 6 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 11-12 minutes until a toothpick comes out clean.
- Allow muffins to cool for about 5 minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 0.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://chloekitchen.com/pistachio-muffins-recipe/