NOTES:
TIPS FOR MAKING PISTACHIO MUFFINS
- Do not overmix the muffins. When mixing the dry ingredients into the wet, use a spoon and stir gently – just a couple swirls to make sure everything is mixed, but not overused. This really will make tough, dense muffins if they get stirred too much.
- Cooking them initially at a higher heat gets the baking powder activated right away and gives the muffins a nice tall dome top.
- Almond extract is my favorite thing in the whole world. You can substitute vanilla extract or even no extracts if you don’t want the almond extract.
- You could add 1/2 cup of crushed pistachios into the batter if you want. I would mix with the dry ingredients and then stir in at once.
- Do not overbake the muffins. Remove them from the baking pan after a few minutes of cooling so they don’t continue cooking from the heat of the muffin tin.
INGREDIENTS:
- 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
- Coarse sugar for the tops if desired
