Ingredients
Muffins
2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup finely chopped pistachios unsalted
1 box pistachio pudding mix optional for extra flavor and color
Optional topping
Extra chopped pistachios
Powdered sugar glaze
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
In a large bowl mix flour sugar baking powder salt and pistachio pudding mix if using.
In another bowl whisk milk oil eggs and vanilla until combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined.
Fold in the chopped pistachios.
Divide the batter evenly into the muffin cups filling about three quarters full.
Sprinkle extra pistachios on top if desired.
Bake for 18 to 22 minutes until a toothpick inserted comes out clean.
Let cool for a few minutes then transfer to a wire rack.
Notes
Do not overmix the batter to keep muffins soft.
Use unsalted pistachios for better flavor control.
Add a simple powdered sugar glaze for extra sweetness.
Store muffins in an airtight container for up to three days.