From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Pistachio Muffins
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Instructions
1
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Preheat the oven to 425℉. Line a 12 count muffin pan with cupcake liners.
2
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Add the flour, pistachio pudding mix, baking powder and salt to a large bowl and whisk together. Set aside.
3
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In a separate bowl, add the vegetable oil, melted butter, sugar, eggs and vanilla. Whisk until completely combined.
4
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Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to over mix the batter.
5
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Use a scoop to fill the muffin pan. Fill each about 2/3 full. Top each muffin with chopped pistachios and turbinado sugar.
6
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Bake for 8 minutes. Reduce the temperature to 350℉ and bake for additional 13-15 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
7
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Cool the muffins in the pan for 5 minutes before transferring to a baking rack to cool completely.
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Recipe Facts
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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