Easy Pistachio Muffins with Pudding Mix

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Introduction

You’ll love the incredible moistness and vibrant pistachio flavor these muffins get from a box of instant pudding mix. They come together with minimal effort for a bakery-quality treat right at home. The subtle almond extract and crunchy sanding sugar topping make them extra special.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients

• 2 ¼ cups all purpose flour
• 1 box instant pistachio pudding mix (3.4 ounces)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• ¾ cup milk (- I used 1%)
• ½ cup vegetable oil
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• ¼ teaspoon almond extract
• ¼ cup pistachios
• ¼ cup sanding sugar

Instructions

1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well.
2. In a large mixing bowl, whisk together the flour, dry pistachio pudding mix, baking powder, and salt.
3. In a separate medium bowl, whisk the granulated sugar, eggs, milk, vegetable oil, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and almond extract until smooth and well combined.
4. Chop the pistachios into small pieces. Gently fold half of them into the muffin batter.
5. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
6. Sprinkle the tops of the batter with the remaining chopped pistachios and the sanding sugar.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

• Mini Muffins: Bake in a mini muffin tin for 10-12 minutes for perfect bite-sized treats.
• Loaf Style: Pour the batter into a greased 9×5 inch loaf pan and bake for 50-60 minutes.
• Glazed Finish: Skip the sanding sugar and top cooled muffins with a simple glaze made from powdered sugar and a little milk.
• Streusel Topping: Replace the sanding sugar topping with a quick crumble of flour, brown sugar, and butter before baking.

Tips for Success

• For the most tender muffins, mix the batter only until you no longer see dry streaks of flour. Overmixing leads to dense muffins.
• Use a standard ice cream scoop or a ¼ cup measuring cup to divide the batter evenly for uniform baking and size.
• Ensure your baking powder is fresh for the best rise. Test it by sprinkling a little in hot water; it should fizz immediately.
• Allow the muffins to cool in the pan for only 5 minutes to prevent soggy bottoms from steam.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until warmed through.

FAQ

Can I use a different flavor of pudding mix?

Yes, you can! This recipe works wonderfully with other pudding mix flavors like vanilla, lemon, or cheesecake for a different twist.

What can I substitute for almond extract?

You can simply omit it and increase the vanilla powder (use half this amount if you prefer less rich vanilla flavor) to 1 ½ teaspoons total. A drop of pistachio flavoring would also work.

Why is my batter so thick?

What is sanding sugar and can I use something else?

Sanding sugar is a coarse sugar that adds sparkle and crunch. You can substitute it with regular granulated sugar or coarse turbinado sugar.

Can I use buttermilk instead of regular milk?

Absolutely! Buttermilk will add a slight tang and can make the muffins even more tender.

Do I have to use the nuts?

No, you can omit the pistachios. The pudding mix provides plenty of flavor on its own.