one 3.4 ounce package instant Pistachio pudding mix
1/4cupsour cream
1/2teaspoonbaking soda
1 1/2teaspoonbaking powder
1/2teaspoonsalt
1/2cupmilk
1/4cupchopped pistachios
2cupsall purpose flour
Topping
1/4cupcoarse sanding sugarfor topping (optional)
1/4cupchopped pistachiosunsalted (optional)
Instructions
Preheat your oven to 425°
In a large bowl add the oil and sugar. Stir.
Add the eggs and almond extract. Beat lightly until evenly combined.
Add the pudding mix, baking powder, baking soda, sour cream, salt and milk. Gently stir with a spoon until just combined.
Add the flour and gently fold until just combined - do not over mix.
Add in the chopped pistachios and gently fold in.
Using a 12 cup muffin tin, add paper muffin liners. Fill 3/4 of the way full with the batter.
Sprinkle tops of the muffins with coarse sanding sugar and chopped pistachios.
Bake for 7 minutes at 425°F then reduce the heat to 350°F and continue to bake for 9-10 minutes or until golden brown and cooked through. (Tip: insert a toothpick in the center of the muffins to check for doneness. If the toothpick comes out clean the muffins are done.
Remove the muffins from the oven and transfer the muffins to a cooling rack.