Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour, (spooned and leveled)
- 1 3.4-oz box instant pistachio pudding mix, (dry)
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup neutral-tasting oil ((such as canola, vegetable, melted coconut oil, etc.))
- 8 oz buttermilk ((see note))
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup unsalted pistachios, (chopped)
Instruction
- Preheat oven to 350°F. Line a 12-cup regular muffin tin with muffin cups. Lightly spritz the tin and papers with cooking spray. This helps the muffin papers peel back cleanly.
- Whisk together flour, dry instant pudding mix, baking powder, and salt in a mixing bowl. Set aside for now.
- In a separate bowl, add oil, buttermilk, sugar, eggs, vanilla extract, and almond extract. Using a hand or stand mixer, beat 1-2 minutes until light and creamy.
- Pour in dry ingredients and mix until just combined. Fold in chopped pistachios, taking care not to overmix the batter.
- Evenly transfer the batter to the prepared muffin tin. I like to use a cookie scoop to cut down on drips and mess.
- Bake for 18-20 minutes, or until a thin tester inserted into the tallest part of a muffin comes out clean.
- If using muffin papers, immediately remove the muffins from the pan and let them cool completely on a wire rack. This helps prevent condensation from sogging up the papers. If you're not using muffin papers, you can leave the muffins in the pan for 5-10 minutes, before carefully loosening the edges and transferring to a wire rack to cool completely.
- Store muffins in an air-tight container only after they have completely cooled. Lightly pressing a paper towel along the top of the muffins in their storage container will absorb excess moisture that forms after a few days.