Moist Pistachio Muffins Recipes

PISTACHIO MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
• Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center.
• Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

MOIST PISTACHIO MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease muffin tin. Beat egg with a fork. Stir in milk and oil. Stir in flour, baking powder, sugar, salt and pudding mix, just until moist. Batter will be lumpy.
• Bake for 20-25 minutes.

EASY MOIST PISTACHIO MUFFIN RECIPE

Steps:

• Preheat oven to 375F
• Sift flour with cake mix.
• Add instant pudding, cinnamon, nutmeg, and lemon zest and mix together thoroughly.
• Beat eggs.
• Mix eggs with sour cream, water, vegetable oil, vanilla and stir well.
• Add wet ingredients to dry ingredients and stir. Don't over-mix, batter can be a little lumpy as this is a quick bread.
• Fold in 1/2 cup nuts.
• Pour into greased muffin pan or a muffin pan with paper liners.
• Mix sugar & 1/4 cup nuts together and sprinkle on top of muffins or sprinkle with coarse sugar or just leave plain to cut down on sugar content.
• Bake at 375°F for 5 minutes then 350F for 15-18 minutes.