Made with Instant Pudding, these Pistachio Muffins are bursting with nutty flavor, are super moist and are topped with crunchy chopped pistachios!
Servings 16 muffins
- 2 cups flour
- 1 small package 3.4 oz, instant pistachio pudding
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup white sugar
- 1 cup buttermilk
- 2 eggs
- 1/2 cup chopped pistachios (shells removed)
Preheat oven to 350 and line 16 muffin cups with paper liner. Spray each liner with cooking spray. Set aside. Reserve 1 tablespoon nuts.
Combine flour, pudding, baking powder and salt in a small bow and mix well, set aside.
In a larger mixing bowl, combine oil, sugar, buttermilk and eggs and mix well. Fold in flour mixture and mix until combined.
Fold in nuts.
Use a 3 tablespoon portion scoop to scoop batter into each muffin cup. Top with reserved nuts. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely and serve.