Description
These pistachio muffins are perfect for breakfast, brunch, or even a sweet afternoon pick-me-up. Plus, they’re super easy to make—no fancy equipment, just a whisk, a bowl, and 30 minutes! Let’s bake!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 (3.4 oz) box instant pistachio pudding mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but enhances flavor)
- 1 cup buttermilk
Mix-ins & Topping:
- ½ cup chopped pistachios (plus extra for topping)
- 2 tablespoons coarse sugar (optional, for a crunchy top)
Instructions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease with non-stick spray.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, pistachio pudding mix, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together melted butter, sugar, eggs, vanilla, and almond extract.
- Stir in the buttermilk until well combined.
Step 4: Make the Batter
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the chopped pistachios.
Step 5: Fill & Bake
- Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Sprinkle extra pistachios and coarse sugar on top for a crunchy finish.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Enjoy!
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store in an airtight container!