Pistachio Muffins
Pistachio Muffins are a delightful treat that combines vibrant color and delicious flavor, making them the perfect addition to any breakfast table or snack time. These muffins are not only quick to prepare but also easy to customize, ensuring they cater to everyone’s taste. The unique blend of almond extract and earthy pistachios creates a moist and fluffy texture that is sure to impress both kids and adults alike. With just a few simple ingredients, you can whip up a batch in no time, making them ideal for busy mornings or cozy afternoons with a cup of tea. Enjoy these delightful muffins fresh out of the oven or as part of your meal prep for the week ahead!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 1 cup milk
- 2 cups all-purpose flour
- 1 (3.4 oz) box pistachio instant pudding mix
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Instructions
- Preheat your oven to 425°F. Line muffin tins with parchment paper liners.
- In a medium bowl, whisk together vegetable oil, sugar, eggs, almond extract, and milk until fluffy.
- In another bowl, combine flour, pistachio pudding mix, baking powder, and salt.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- 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 and bake for an additional 11-12 minutes until a toothpick comes out clean.
- Let cool in the tin for five minutes before transferring to a cooling rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg