Pistachio Muffins

These Pistachio Muffins are the best bakery-style muffins to make at home. With about a 25 minute baking time and a dozen ingredients, these muffins are great to bring to any event or just to have! I love this recipe for easy fresh bakery style muffins! They’re so easy to make and store, use real pistachio nuts and are so good you’ll be making the recipe again and again.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 23 minutes

Total Time: 38 minutes

Servings: 12 muffins

Calories: 345 kcal per serving

Ingredients

2 cups - All purpose flour
3 ⅓ ounces - pistachio pudding mix
2 teaspoons - Baking powder
¼ tsp - Kosher salt
⅓ cup - Vegetable Oil
¼ cup - Unsalted butter
1 cup - Sugar
2 - Eggs
½ cup - Sour cream
½ cup - Whole milk
1 tsp - Vanilla extract
⅓ cup - Turbinado sugar
½ cup - Pistachios

Instructions

Preheat the oven to 425℉. Line a 12 count muffin pan with cupcake liners.
Add the flour, pistachio pudding mix, baking powder and salt to a large bowl and whisk together. Set aside.
In a separate bowl, add the vegetable oil, melted butter, sugar, eggs and vanilla. Whisk until completely combined.
Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to over mix the batter.
Use a scoop to fill the muffin pan. Fill each about 2/3 full. Top each muffin with chopped pistachios and turbinado sugar.
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.
Cool the muffins in the pan for 5 minutes before transferring to a baking rack to cool completely.

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