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Pistachio Muffin Recipe

The best way to eat your pistachio muffins is probably straight out of the oven. If you put them back into the fridge after cooling though, they will become rock hard.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Keyword: Pistachio Muffin Recipe
Servings: 2
Calories: 3066kcal

Equipment

  • The Oven

Ingredients

  • 1 cup salted butter melted
  • 1 ½ cup granulated sugar
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 6 ⅘ ounce package
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 cups all-purpose flour
  • ½ cup granulated sugar

Instructions

  • Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.
  • Melted butter and sugar should be combined in a big basin using a hand mixer for about a minute. Beat in the eggs and vanilla extract just until incorporated after adding them.
  • Add milk, baking soda, salt, and pistachio pudding mix. To mingle, blend. All-purpose flour should be added and mixed thoroughly.
  • Pour 3/4 of the batter into each muffin cup after dividing it. Sprinkle sugar crystals on the tops (optional).
  • 7 minutes of baking at 425 degrees in the preheated oven After 7 minutes, lower the oven's temperature to 350 degrees F and bake the muffins for an additional 10 minutes, or until they are completely done. To totally cool, remove from muffin tin and transport to a wire rack.

Video

Nutrition

Calories: 3066kcal | Carbohydrates: 471g | Protein: 54g | Fat: 109g | Saturated Fat: 64g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 586mg | Sodium: 2925mg | Potassium: 826mg | Fiber: 10g | Sugar: 210g | Vitamin A: 3509IU | Calcium: 758mg | Iron: 15mg
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