Pistachio Muffins

A delightfully simple recipe resulting in muffins that boast so much wonderful flavor.

Prep Time:10

Cook Time:17

Total Time:27

Servings: muffins

Preheat the oven to 425°F. Line a muffin tin with paper liners and set it aside.
Whisk together the vegetable oil, sugar, eggs, almond extract, and milk in a medium bowl until well combined and fluffy.
In a separate bowl, whisk together the flour, pudding mix, salt, and baking powder until combined. Then add this dry mixture into the wet ingredients and stir until just combined. The batter should be a little lumpy.
Pour the batter into the prepared muffin tin, filling each muffin cavity ¾ of the way full, and then sprinkle coarse sugar over the top of them.
Bake for 6 minutes and then reduce the oven temperature to 350°F and continue to bake for another 11 minutes until an inserted toothpick comes out clean from the center.
Remove from the oven and let cool for at least 5 minutes before removing them from the muffin tin. Then transfer to a cooling rack to allow them to finish cooling. Serve and enjoy!

The best way to get a beautifully domed top is to blast the muffins at 425°F for a few minutes and then turn the heat down for the rest of the cooking time.
Using pistachio pudding results in an appealing green color. If you prefer a richer, darker shade, add a few drops of green food coloring as well.
If you aren't using paper liners, use non-stick cooking spray to lightly grease the cavities. Also, choose a non-stick pan for this.
Add a handful of chopped candied pistachios or shelled pistachios to the batter for a crunchier texture.