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.
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!