How to Make Pistachio Muffins

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a healthier option with similar texture.

pistachio extract

💰Cheaper: almond extract

Almond extract is more widely available and less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour increases fiber content.

Preheat the oven to 425°F (218°C) and line a 12-cup muffin tin with liners.

In a bowl, cream together 1/2 cup of melted salted butter and 3/4 cup of granulated sugar using a hand mixer for about 30 to 60 seconds.

Beat in 2 large eggs and 1 teaspoon of vanilla extract.

Add in a 3.4 ounce box of instant pistachio pudding, making sure it's the instant kind.

Sprinkle in 2 teaspoons of baking powder and 1/2 teaspoon of salt.

Pour in 1/2 cup of 2% milk and mix quickly until combined.

Gradually add 2 cups of all-purpose flour and mix until just combined, resulting in a thick batter.

Divide the batter equally among all 12 muffin cups, filling them almost to the top.

Optionally, sprinkle large sugar crystals or regular granulated sugar on top of the batter.

Bake in the preheated oven at 425°F for 7 minutes, then reduce the heat to 350°F and bake for an additional 10 minutes.

Remove the muffins from the tin and let them cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens