Pistachio Pudding Muffins

As I mentioned in a previous post, on a trip to Massachusetts this summer, I became rather obsessed with these pistachio muffins Scott and I would have every morning. And then I thought, I needed recreate them at home, complete with the crunchy, sugary topping. And so, here they are! A Christmas gift to you! They will store in an airtight container for a few days so you can pull one out and enjoy it whenever you wish. When you just can’t cook another thing, these are great to pull out on a crisp winter morning. Plus, that pretty pale green color is perfect for this time of year!

You will need…

  • 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, etc)
  • 1 cup buttermilk
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/4 cup turbinado sugar for topping
  • 1/2 cup unsalted pistachios, chopped (optional, these are a little hard to find if you live in a rural area like I do! The muffins are delicious without them.)

Preheat the oven to 350. Whisk together the flour, pudding, baking powder, (the pistachios if you’re using them) and salt in a large bowl.

Whisk together the oil, buttermilk, sugar, eggs, and extracts in the bowl of a stand mixer.

Gradually scoop the dry ingredients into the wet ingredients, mixing as you go. Stir until everything is just combined.

Cal likes them! He really, really likes them!

Scoop the muffin mixture into a muffin pan (yields twelve or thirteen muffins) lined with paper cups. I spray the cups with cooking spray so they release easily, but you don’t have to take this step. Sprinkle the tops GENEROUSLY with the turbinado sugar. Bake for 20-25 minutes, until the tops are golden. Enjoy with coffee in the morning, or tea in the afternoon!

Here is a handy printable!


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