pistachio muffins
I have always loved pistachio muffins ~ so to find a recipe that was this easy was a blessing to me ! They came out great and looked just like the ones you buy ! Hope you will post pictures of yours if you can.
prep time
10 Min
cook time
15 Min
method
Bake
yield
6 jumbo muffins or 12 regular sized.
Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix.
- 1 3/4 cups cake flour / i used all purpose flour and they were still great !
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 - eggs
- 1 cup milk
- 1/2-1 teaspoon almond extract ~ calls for 1/2 t, but i used 1 teaspoon
- 1/2 cup vegetable oil
- - couple drops of green food coloring. optional
How To Make pistachio muffins
-
Step 1Preheat oven to 425 degrees - Spray muffin pan with nonstick cooking spray or line with paper liners. ( I found this temp. way to high! they started to brown way to quickly in my oven. I lowered it to 375, then to 350 degrees. It took a little longer to cook but who cares?)
-
Step 2In a large bowl, whisk together pudding mix, flour, both sugars, baking soda, baking powder, and salt and set aside.
-
Step 3In a medium bowl, whisk together eggs, milk, almond extract, oil and food coloring.
-
Step 4Divide the batter between the muffin cups. (I used jumbo muffin cup and it made 6 large muffins) Bake in preheated oven for 15 minutes or until toothpick inserted comes out clean. Let the muffins cool in pan for about 5 minutes and remove to wire rack to cool completely.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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