Pistachio Muffins

This recipe for pistachio muffins should taste like they came straight from a bakery. With a really pronounced pistachio flavor and color, they should be light, airy, and super professional, not to mention tasty.

Pistachio flavor is a bit of a tricky thing to try and emulate when it comes to home baking.

Pistachio nuts have a huge amount of very unique flavor, but some of them can very easily get destroyed if it isn’t prepared properly.

Compounding that with the fact that getting the color just right can seem impossible makes pistachio muffins and other pistachio-flavored baked goods a tricky thing to make at home.

Ingredients:

1/2 cup vegetable oil

3/4 cup granulated sugar

2 large eggs at room temperature

1 1/2 teaspoons almond extract

one 3.4 ounce package instant Pistachio pudding mix

1/4 cup sour cream

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup chopped pistachios

2 cups all purpose flour

Topping

1/4 cup coarse sanding sugar for topping (optional)

1/4 cup chopped pistachios unsalted (optional)