These pistachio muffins stay moist for DAYS thanks to an easy special ingredient: instant pudding mix. Flavorful and fun, these green muffins feature real pistachios for extra crunch.
½cupneutral-tasting oil(such as canola, vegetable, melted coconut oil, etc.)
8ozbuttermilk(see note)
¾cupgranulated sugar
2eggs
1teaspoonvanilla extract
½teaspoonalmond extract
½cupunsalted pistachios,chopped
Instructions
Preheat oven to 350°F. Line a 12-cup regular muffin tin with muffin cups. Lightly spritz the tin and papers with cooking spray. This helps the muffin papers peel back cleanly.
Whisk together flour, dry instant pudding mix, baking powder, and salt in a mixing bowl. Set aside for now.
In a separate bowl, add oil, buttermilk, sugar, eggs, vanilla extract, and almond extract. Using a hand or stand mixer, beat 1-2 minutes until light and creamy.
Pour in dry ingredients and mix until just combined. Fold in chopped pistachios, taking care not to overmix the batter.
Evenly transfer the batter to the prepared muffin tin. I like to use a cookie scoop to cut down on drips and mess.
Bake for 18-20 minutes, or until a thin tester inserted into the tallest part of a muffin comes out clean.
If using muffin papers, immediately remove the muffins from the pan and let them cool completely on a wire rack. This helps prevent condensation from sogging up the papers. If you're not using muffin papers, you can leave the muffins in the pan for 5-10 minutes, before carefully loosening the edges and transferring to a wire rack to cool completely.
Store muffins in an air-tight container only after they have completely cooled. Lightly pressing a paper towel along the top of the muffins in their storage container will absorb excess moisture that forms after a few days.
Notes
Homemade buttermilk: Add 1 tablespoon of white vinegar (or lemon juice) to a measuring cup, then pour in the milk of your choice up to the 8 oz (1 cup) marker. Let sit for 5-10 minutes or until thickened, then use in place of buttermilk.Instant pudding mix: Add this dry to the bowl with the dry ingredients. Do not prepare it as you would if you were just eating the pudding.Decorating muffins: If you'll be eating/serving these muffins the day you bake them or the day after, you can decorate them with a glaze as seen in these pictures. If you'll be serving these muffins after a few days, I recommend storing them unglazed with a paper towel along the surface (as described below), then decorating them with glaze or even a simple powdered sugar topping shortly before serving.Storing muffins: Once muffins are completely cool, store them in an air-tight container at room temperature with a paper towel laid across the top. The paper towel absorbs excess moisture the muffins release as the days go by. Replace as needed.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.