Pistachio Muffins

Name: Pistachio Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1-1/2 dozen
Ingredients: 3 cups all-purpose flour; 1 cup sugar; 1 package (3.4 ounces) instant pistachio pudding mix; 2 tablespoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1-1/4 cups whole milk; 3/4 cup canola oil; 1/2 teaspoon vanilla extract; 1/2 cup chopped pistachios; 3 tablespoons coarse sugar

Total Time Prep: 20 min. Bake: 20 min. + cooling

Yield 1-1/2 dozen

Test Kitchen Approved

These moist and tender pistachio muffins require a super special, secret ingredient for fabulous flavor.

Ingredients

3 cups all-purpose flour
1 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1-1/4 cups whole milk
3/4 cup canola oil
1/2 teaspoon vanilla extract
1/2 cup chopped pistachios
3 tablespoons coarse sugar

Directions

Preheat oven to 375°. In a large bowl, whisk flour, sugar, pudding mix, baking powder, and salt. In another bowl, whisk eggs, milk, oil and vanilla extract until blended. Add to flour mixture; stir just until moistened; fold in pistachios.
Fill 18 paper-lined muffin cups three-fourths full. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 16-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 serving: 269 calories, 12g fat (1g saturated fat), 22mg cholesterol, 333mg sodium, 36g carbohydrate (18g sugars, 1g fiber), 4g protein.

These muffins are sweet, moist and tasty! Kids love the color, and the smell while they bake is intoxicating. —Allen Hough, Syracuse, New York

Recipe Creator