Print
Ingredients
Scale
- 2 cups all-purpose flour spooned and leveled
- 3.4 ounces instant pistachio pudding mix
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/3 cup vegetable oil
- ¼ cup unsalted butter melted
- ½ cup sour cream room temperature
- 1/3 cup whole milk room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ teaspoon almond extract
- 1/3 cup sanding sugar or you can use raw sugar
- ½ cup pistachios roughly crushed. a few medium pieces within the crumbs is fine.
Instructions
- Preheat the oven to 425 degrees.
- Prepare a cupcake tin with liners, using every other opening.
- In a medium bowl, whisk together flour, pudding mix, salt, baking powder, and baking soda. Set aside.
- In a large bowl, whisk together sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla, and almond extracts until well mixed.
- Gradually add the dry ingredients to the wet mixture, gently folding together with a spatula until just combined without raw flour streaks.
- Cover the batter with a towel while the oven preheats.
- Divide the batter among the liners, filling each to the top.
- Sprinkle crushed pistachios and sanding sugar on top of each muffin.
- Bake in the preheated oven for 7 minutes, then reduce the temperature to 350 degrees without opening the oven door.
- Continue baking for an additional 14-17 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- For any remaining batter, increase the oven back to 425 degrees and bake using the same method.
Notes
Make sure all dairy ingredients are at room temperature for the best texture.
Store leftovers in an airtight container to maintain freshness.
You can substitute walnuts or almonds if you dislike pistachios.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg