Bakery Style Pistachio Muffins

Name: Bakery Style Pistachio Muffins
Ingredients: 2 cups all-purpose flour (240g); 1 pack instant pistachio pudding mix (3.4oz); ¼ teaspoon kosher salt; 2 teaspoons baking powder; ½ cup full-fat sour cream (room temperature (114g)); ⅓ cup whole milk (room temperature (80ml)); ¾ cup granulated sugar (150g); 2 large eggs (room temperature); ⅓ cup vegetable oil (80ml); ¼ cup unsalted butter (melted (57g)); 1 teaspoon vanilla paste or extract; ½ teaspoon almond extract (optional); Turbinado sugar (optional ); ¼-½ cup Pistachios (shelled and roughly chopped (30g))

"These Pistachio Muffins are just like the bakery version! A tall, sugar crust and chopped pistachio muffin top with totally moist, fluffy insides...."

INGREDIENTS

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2 cups all-purpose flour (240g)

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1 pack instant pistachio pudding mix (3.4oz)

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¼ teaspoon kosher salt

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2 teaspoons baking powder

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½ cup full-fat sour cream (room temperature (114g))

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⅓ cup whole milk (room temperature (80ml))

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¾ cup granulated sugar (150g)

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2 large eggs (room temperature)

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⅓ cup vegetable oil (80ml)

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¼ cup unsalted butter (melted (57g))

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1 teaspoon vanilla paste or extract

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½ teaspoon almond extract (optional)

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Turbinado sugar (optional )

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¼-½ cup Pistachios (shelled and roughly chopped (30g))

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