Ingredients
Method
Muffins
- Preheat oven to 400 degrees. Line muffin tins with muffin liners.
- In a large mixing bowl, whisk together melted butter, eggs, buttermilk and almond extract.½ cup (1 stick) salted butter, 1 cup buttermilk, 2 eggs, 1 tsp. almond extract
- In a separate bowl, combine the flour, sugar, soda, powder, salt and dry pudding mix. Add the dry ingredients to the wet and mix with a wooden spoon or rubber spatula until just combined.2 cups all purpose flour, ¾ cup white sugar, 1 ½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 3.4 oz. box instant pistachio pudding
- Use a cookie scoop or spoon to fill each muffin tin to the top. Sprinkle tops coarse sugar and chopped pistachios.2 tbsp. coarse cane sugar, ⅓ cup shelled pistachios*
- Bake muffins 15-18 minutes until light golden and the tops bounce back when pressed. Allow muffins to cool 10 minutes before moving to a wire rack to cool completely. Store in an airtight container.
Notes
I prefer using roasted, lightly salted pistachios to top the muffins with as they provide another layer of flavor compared to raw.
