Ingredients
Scale
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 1 cup milk
- 2 cups all-purpose flour
- 1 (3.4 oz) box pistachio instant pudding mix
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Instructions
- Preheat your oven to 425°F and prepare muffin tins with liners.
- In a medium bowl, whisk together vegetable oil, sugar, eggs, almond extract, and milk until fluffy.
- In another bowl, mix flour, pistachio pudding mix, baking powder, and salt.
- Fold wet ingredients into dry ingredients until just combined; avoid overmixing.
- Fill muffin tins about 3/4 full and sprinkle with coarse sugar if desired.
- Bake for 6 minutes at 425°F; then lower the temperature to 350°F and bake for an additional 11-12 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the tin for about 5 minutes before transferring to a cooling rack.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 60g)
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg