Jai's Recipes

Servings: 12

PREP: 30 mins COOK: 20 mins TOTAL: 50 minutes

Ingredients

• 2 cups all-purpose flour
• 1 pack instant pistachio pudding mix 3.4oz
• 1/2 tsp  salt
• 2 tsp baking powder
• 3/4 cup granulated sugar
• 2 eggs
• 2 TBSP vegetable oil
• 1/2 cup unsalted butter melted
• 1/3 cup greek yogurt
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract
  
  For the Topping:
• 2 TBSP turbinado sugar
• 1 TBSP finely chopped pistachios
  

Instructions

1. Preheat oven to 425°F. Line a standard 12-cup muffin tin with paper liners.
2. In a large bowl or bowl of a stand mixer, combine the melted butter and sugar. Add room temperature eggs and mix until smooth and well incorporated, either using the stand mixer or mixing by hand.
3. Add the instant pistachio pudding mix, baking powder, and salt. Mix until combined.
4. Pour in the milk and vanilla extract, mixing until well blended.
5. Gradually add the flour, mixing on low speed (or stirring gently by hand) just until the batter is smooth and no dry flour remains. Be careful not to overmix.
6. Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Sprinkle each muffin generously with the pistachio-sugar topping mixture.
8. Bake at 425°F for 7 minutes, then reduce temperature to 350°F (without opening the oven) and continue baking for approximately 13 minutes more, or until a toothpick inserted into the center comes out clean.
9. Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

The texture of the batter will appear thicker compared to other muffin recipes.