I know muffins aren’t the healthiest way to start the day, but I still love them! As long as I don’t eat them every morning right?? I have lots of healthy (and healthier) muffin recipes here on the blog, but these muffins are definitely bordering on cupcakes without frosting. They do have pistachios though, which are healthy so it kind of balances out, no? 😉 They’re light, moist, and full of pistachios! I may use this recipe as a base for lots of other flavor combination – swapping out the pistachio pudding mix for other flavors and pistachios for other mix-ins. Chocolate pudding mix with chocolate chips, cheesecake pudding mix and white chocolate chips or nuts, butterscotch pudding mix with butterscotch chips, lemon pudding mix with blueberries, and on and on – the possibilities are endless! Enjoy!
Pistachio Muffins
1-1/2 cup all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1 (3.4 oz) box instant pistachio pudding mix (just the dry mix)
1 egg, beaten
3/4 cup milk
1/2 tsp almond extract
1/3 cup vegetable oil
1/2 cup chopped pistachios
1. Preheat oven to 375 degrees. Spray 10 muffin cups with nonstick spray.
2. In large bowl, combine flour, sugar, baking powder, nuts, and dry pudding mix. Whisk to combine. Stir in chopped pistachios.
3. Combine eggs, milk, almond extract, and oil; add to dry mixture and mix until just moistened. Divide among prepared muffin cups.
4. Bake 20 to 25 minutes in preheated oven or until muffins are golden brown and toothpick inserted into the center comes out with only a few moist crumbs.
