Soft Nutty Pistachio Muffins (Printable Version)
Moist, soft baked goods infused with rich pistachio and a tender crumb with crunchy nut topping.
# Everything You’ll Need:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
3.4 ounces instant pistachio pudding mix
04 -
3 teaspoons baking powder
05 -
1 teaspoon salt
→ Wet Ingredients
06 -
2 large eggs
07 -
1 1/2 cups buttermilk
08 -
1/2 cup vegetable oil
09 -
1 teaspoon vanilla extract
10 -
1/4 teaspoon almond extract
→ Toppings
11 -
1/2 cup chopped pistachios
# Steps to Cook:
01 -
In a mixing bowl, whisk together the flour, granulated sugar, instant pistachio pudding mix, baking powder, and salt until evenly blended.
02 -
In a separate large bowl, combine eggs, buttermilk, vegetable oil, vanilla extract, and almond extract; stir until fully incorporated.
03 -
Gradually add the dry ingredients to the wet mixture, folding gently until just combined; batter will be thick.
04 -
Cover the batter bowl and let rest for 15 minutes while preheating the oven to 425°F (220°C).
05 -
Line a 12-cup muffin pan with liners in every other cup. Fill 6 liners with 6 to 8 heaping tablespoons of batter each, then sprinkle chopped pistachios on top.
06 -
Bake muffins at 425°F (220°C) for 7 minutes in the center of the oven.
07 -
Lower oven temperature to 350°F (180°C) and bake for an additional 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan.
08 -
Repeat the baking process for the remaining batter, preheating again to 425°F (220°C) before starting the next batch.
# Extra Suggestions:
01 -
Avoid overmixing to maintain tender muffin texture.
02 -
Allow muffins to cool completely before serving for optimal flavor and consistency.
03 -
Adjust pistachio quantity to taste preference.