Ingredients
Here’s what you’ll need to make these delightful muffins:
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- 1 box (3.4 oz) pistachio instant pudding mix (don’t prepare it—just use it dry!)
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- 1 cup shelled pistachios, finely chopped (I like to rub off most of the skins for a smoother texture)
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- 1 cup sour cream (or substitute with Greek yogurt or buttermilk if you prefer)
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- 2 large eggs (room temperature works best)
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- 1/2 cup vegetable oil (I use avocado oil, but any neutral oil will do)
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- 1 teaspoon vanilla extract (or almond extract for a stronger pistachio flavor)
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- 3/4 cup light brown sugar (it adds a lovely caramel note)
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- 2 cups all-purpose flour (the backbone of the batter)
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- 2 teaspoons baking powder (make sure it’s fresh for the best rise)
For the glaze (optional but highly recommended):
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- 1 cup powdered sugar
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- 2-3 tablespoons water
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- 1/2 teaspoon pistachio extract (or almond extract if you don’t have pistachio)
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- Extra chopped pistachios for sprinkling on top
Instructions
Start by preheating your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease the wells lightly with nonstick spray. I like to spray the liners too, just to be safe—no one likes a muffin that sticks!
In a large bowl, whisk together the flour, pistachio pudding mix, brown sugar, baking powder, and chopped pistachios. The dry ingredients form the foundation of your muffins, so make sure they’re well combined.
In a separate bowl, whisk the sour cream and eggs until smooth. Add the oil and vanilla extract, and mix until everything is fully incorporated. This wet mixture will give your muffins their moist, tender crumb.
Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix—this is key to avoiding dense, tough muffins. A few lumps in the batter are perfectly fine!
Divide the batter evenly among the muffin cups, filling them all the way to the top. This is my secret to achieving those beautiful, domed muffin tops. I like to use an ice cream scoop for this step—it’s quick and mess-free.
Pop the muffins into the oven and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on them after the 20-minute mark.
Once baked, let the muffins cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. If you’re adding the glaze, whisk together the powdered sugar, water, and pistachio extract until smooth. Dunk the tops of the muffins into the glaze or drizzle it over with a spoon. Finish with a sprinkle of chopped pistachios for that extra touch of elegance.
- Prep Time: 12 minutes
- Cook Time: 20 -25 minutes