These Jumbo Pistachio Muffins bake up to perfection. They have a crisp muffin top, and fluffy inner that has a light pistachio-almond flavor. They make for a tasty breakfast or snack on the go!
Preheat oven to 375°F. Line the muffin tins with liners, or spray them generously with nonstick spray; set aside.
In a large bowl, mix the sugar, milk, eggs, extracts, and oil. Whisk until light and fluffy.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and pistachio pudding mix.
Combine dry ingredients with wet ingredients. A few minor flour streaks, or a few small lumps are okay! If you over stir the batter, the muffins will be flat and tough.
Using an ice cream scooper, fill muffin liners almost to the top with batter. Sprinkle with sugar.
Bake at 375°F. for 19-22 minutes or until muffin tops feel springy. A tester inserted into the center of the muffin will come out clean.
Transfer muffins to a cooling rack and cool for 5-10 minutes before enjoying!
Notes
Nutritional values may vary and are meant to be a guide.