Description
This easy muffin recipe is soft and fluffy with instant pistachio pudding mix in the batter. Pistachio lovers will enjoy these muffins with a tall glass of milk.
Ingredients
2 and 1/2 cups all purpose flour
1 package Jello Instant Pudding, pistachio flavor (99g)
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 large eggs
1 and 1/2 cups milk
2/3 cup butter, melted and cooled
1/3 cup Greek yogurt
1 teaspoon vanilla extract
2 tablespoons coarse sugar
Instructions
- Preheat oven to 425°F. Grease jumbo muffin pan (hold six muffins).
- In a large mixing bow, whisk together pudding mix, all purpose flour, baking powder, salt and sugar. Set aside.
- In a separate large mixing bowl, beat eggs until frothy.
- Stir in milk, melted butter, Greek yogurt and vanilla. Stir just until combined.
- Add wet ingredients to dry ingredients and stir just until combined.
- Divide batter evenly in prepared muffin pan. Sprinkle with coarse sugar.
- Bake in 425°F oven to 5 minutes. Without opening the oven door, reduce temperature to 350°F and continue baking for 20 to 23 minutes.
- Transfer muffins to wire cooling rack.
Notes
Store cooled muffins in an airtight container at room temperature for three to four days.
Freeze cooled muffins in a single layer in an airtight container for up to two months.
You can also bake these muffins in the smaller 12-muffin tin and reduce the baking temperature accordingly.
You can also make 12 regular size muffins with this recipe. Please not that nutritional information is for the large, jumbo muffins.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Muffins
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 large muffin
- Calories: 516
- Sugar: 24.1 g
- Sodium: 298.8 mg
- Fat: 23.5 g
- Saturated Fat: 13.8 g
- Trans Fat: 0 g
- Carbohydrates: 64.8 g
- Fiber: 1.5 g
- Protein: 11.2 g
- Cholesterol: 119.5 mg
