Pistachio Pudding Muffins

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Pistachio pudding muffins are soft, moist, and full of subtle nutty flavor with a hint of sweetness in every bite. Made with simple ingredients, they’re an easy treat that works for breakfast, snacks, or a quick sweet midafternoon treat.

Prep Time10

Cook Time17

Total Time27

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings:

Calories: 276kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1/2 cup canola oil
1 cup sugar
2 eggs
1/2 tsp vanilla extract
1 cup milk
2 cups flour
1 3.4 oz pkg instant pistachio pudding
1/2 tsp salt
2 tsp baking powder

US Customary - Metric

Instructions

Add the oil, sugar, eggs, extract, and milk to a large mixing bowl. Whisk everything together until evenly combined and frothy.
1/2 cup canola oil, 1 cup sugar, 2 eggs, 1/2 tsp vanilla extract, 1 cup milk
To a separate bowl add the flour, pudding mix, baking powder, and salt. Whisk together until evenly combined.
2 cups flour, 1 3.4 oz pkg instant pistachio pudding, 2 tsp baking powder, 1/2 tsp salt
Add the dry ingredients to the wet ones, whisking just until evenly combined. The batter may be a little lumpy still and that's ok.
Add paper liners to the wells of a muffin pan, then fill each with batter 3/4's full.
Bake at 425° for 6 minutes. Reduce the heat to 350° and continue baking for another 11-12 minutes, just until a toothpick inserted in the center comes out clean.
Carefully remove the hot pan from the oven and let the muffins rest for 10 minutes, then transfer them to a wire rack to finish cooling completely.
Serve and enjoy!

Notes

Do not over mix the muffins. It's ok if the batter is a little lumpy. Overmixing the muffins will create dense muffins.
Make sure to start on the higher heat as directed. This lets the muffins get a nice high rise.
Do not overfill the muffin tins past 3/4s of the way full or they will spill over as they bake.

Nutrition