Pistachio Muffins
1/2 cup salted butter melted
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3.4 oz package instant pistachio pudding mix
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups all-purpose flour
Turbinado sugar or thick sugar for topping
Pistachios, unshelled and chopped for topping
1. Preheat oven to 425 degrees
2. Line a muffin tin with paper liners or you could use squares of parchment paper.
3. Using your mixer or a large bowl and a hand mixer, beat together melted butter with sugar for about 1 minute.
4. Add in eggs and vanilla and mix.
5. Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine.
6. Add in flour and mix thoroughly.
7. Fill muffin tins about 3/4. Sprinkle tops with turbinado sugar and chopped pistachios. 8. Bake in 425 degree oven for 8 minutes. After 8 minutes, reduce the heat in the oven to 350 degrees and continue baking 15 minutes, or until muffin is cooked all the way through.
9. Remove from muffin tin and transfer to a wire rack to cool completely.
Notes/Quick Tips:
If doing mini muffins, your timing in the oven will change. Keep the 8 mins in 425 but it will be about 7 mins in the 350 degree oven.
Try this recipe with different kinds of pudding mixes. Try chocolate or cheesecake!
This batch makes about 12 regular muffins.
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