Ingredients
Equipment
Method
- Prep the Tin: Line a 12-cup muffin tin with paper liners or grease each cup with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, pudding mix, salt, and baking powder. Set aside.
- Mix Wet Ingredients: In another large bowl, whisk together sugar, eggs, oil, and melted butter. Stir in sour cream, milk, vanilla, and almond extract (if using).
- Combine Batter: Fold the dry ingredients into the wet until just combined. Do not overmix. Batter will be thick. Let it rest while preheating oven.
- Fill Muffin Cups: Fill each cup to the top. Sprinkle with turbinado sugar and chopped pistachios.
- Bake: Bake at 425°F (218°C) for 5 minutes. Then reduce heat to 375°F (190°C) and bake for 13–15 more minutes (or 23–25 minutes for jumbo muffins).
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Notes
For a pudding-free version, add 2 extra tbsp flour, 1 tsp almond extract, and ⅔ cup finely chopped pistachios.
For gluten-free: use 1:1 gluten-free flour blend.
Dairy-free: swap milk and sour cream with plant-based alternatives.
Store at room temperature up to 4 days. Reheat in oven to re-crisp tops.
Freeze individually wrapped muffins for up to 2 months.