Ingredients
Scale
- 1/2 cup melted butter
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 box instant pistachio pudding mix (3.4 oz)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (room temperature)
- 1 3/4 cups all-purpose flour
- 1/4 cup chopped pistachios
Instructions
- Preheat oven to 425°F. Prepare muffin tin with liners or grease.
- In a bowl, mix melted butter and sugar until creamy. Add eggs and extracts; blend well.
- Stir in pistachio pudding mix and milk until combined. Gently fold in flour, baking powder, and salt.
- Fill muffin liners three-quarters full. Bake for 7 minutes at 425°F, then reduce heat to 350°F and bake for another 8-10 minutes.
- Cool slightly before dipping tops in melted butter and rolling in sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 330
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg