Pistachio Muffins
These pistachio muffins are moist, flavorful, and filled with the nutty sweetness of pistachio pudding mix. Perfect for breakfast, brunch, or as a snack!
Equipment
- Muffin tin 12-cup, greased or lined with paper liners
- Spoon or ice cream scoop for portioning batter
Ingredients
- 2 cups all-purpose flour
- 1 package pistachio pudding mix
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup granulated sugar
- 0.5 cup vegetable oil
- 1 cup milk
- 2 large eggs room temperature
- 0.5 cup chopped pistachios optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, pistachio pudding mix, baking powder, salt, and sugar.
- In another bowl, whisk together the vegetable oil, milk, and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle chopped pistachios on top.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Customization: Add a pinch of cardamom to the batter for a hint of spice.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Serving Suggestion: Enjoy with a cup of coffee or tea for a delightful treat.
Nutrition
Serving: 180Calories: 230kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 16gVitamin A: 50IUCalcium: 60mgIron: 1mg
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