Made with Instant Pudding, these Pistachio Muffins are bursting with nutty flavor, are super moist and are topped with crunchy chopped pistachios!
Course Breakfast, Dessert
Cuisine American
Keyword Muffins, pistachios
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Servings 16muffins
Calories 257kcal
Ingredients
2cupsflour
1small package3.4 oz, instant pistachio pudding
2teaspoonsbaking powder
1teaspoonsalt
1/2cupvegetable oil
3/4cupwhite sugar
1cupbuttermilk
2eggs
1/2cupchopped pistachios (shells removed)
Instructions
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.