Pistachio Muffins

With the pistachio pudding in the batter and chopped pistachios at the top, these pistachio muffins are delicious for breakfast, brunch or an afternoon snack.

We love pistachio desserts in these parts. Whether it’s my pistachio dessert with layers, pistachio biscuits with white chocolate or pistachio pudding cake, I never have enough pistachios of hazel flavor, slightly sweet and earthy by adding to these recipes.

And since I am also a kind of queen to give myself to the oven muffins, the time had finally come to prepare some splendid pistachio muffins in baking -style pistachio.

Obviously the pistachio recipes are always popular around the day of San Patrizio for their rather green shade, but believe me: there is no negative time to enjoy these pistachio muffins.

Oven -style pistachio muffins

These pistachio muffins have a lot to do for them: they have beautiful dome tops and slightly crunchy with a perfectly humid and tender muffin underneath.

Thanks to a pistachio pudding mix package, there is a walnut pistachio flavor in each bite. I also like to add extra chopped pistachios to the batter for the consistency and even more flavor.

A little almond extract also helps to complete the flavor of walnuts of these muffins.

Get them for a special spring brunch, enjoy for a weekend breakfast or snack with an afternoon cup of frozen espresso or a Sweet cinnamon milk For a delicious pick-me-up.

How to make these humid pistachios muffins

This recipe for pistachio muffin is combined quickly, so you can count on these as a simple and simple addition to any brunch menu.

Ingredients you need

To make these muffins, you will need:

• 2 cups of flour for all uses
• 1 (3.4 Once) Instant pistachi pit mixture package
• ½ cup of granulated sugar
• ½ cup of lightly packaged light brown sugar
• 1 teaspoon of sodium bicarbonate
• ¼ teaspoon of sea salt
• ½ cup of pistachios with approximately chopped shell, extra for topping (if desired)
• ⅓ Cup of vegetable oil
• 1 large egg
• 1 cup of sour cream
• ½ cup of milk
• 1 teaspoon of vanilla extract
• 1 teaspoon of almond extract
• Big sugar, for topping

Before starting to cook, make sure you know how to correctly measure the flour. This will help your muffins are perfectly every time.

If you are without brown sugar, mix a quick substitute for brown sugar. If the brown sugar has hardened in the pantry, take a look at how to soften the brown sugar and save a trip to the shop.

I recommend using pistachios does not go up if possible. Savory pistachios still work, but they will add a little salt to the muffin peaks.

The use of a combination of sour cream and instant pudding mix helps to maintain these super humid and delicious muffins.

If you are preparing these muffins for the day of San Patrizio and want a more bold green color, you can also add 1-2 drops of green food coloring to the batter.

Make this recipe

This recipe produces 12 standard muffins. Take your favorite muffin box and reveal it with paper lining or spray the wells with non -stick spray.

In a large bowl, beat the dry ingredients together: flour, pudding mixture, granulated sugar and cane, baking soda and salt. Mix the chopped pistachio walnuts and set it aside.

In another bowl, beat the wet ingredients together until smooth: vegetable oil, eggs, sour cream, milk, vanilla and almond extract.

Pour the wet ingredients into the dry ingredients and mix until it is combined. The batter will be thick!

Divide the batter between the prepared muffins wells. I like to use a scoop of ice cream to do this: you will add about 1/4 cup of batter to each for the bakery style muffins.

Sprinkle the tops of the muffins with a little large sugar and, if desired, other chopped pistachios.

Cook the pistachio muffins at 375 ° F for 20-25 minutes. They are made when a toothpick or tester inserted in the center come out clean.

Leave the muffins to rest in the pan until they are fresh enough to handle, then move them to a wire rack to finish cooling.

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