Soft, fluffy, and packed with nutty flavor, these pistachio muffins make the perfect breakfast or snack.

2 cups all-purpose flour

1 pack instant pistachio pudding mix (3.4 oz)

¼ teaspoon kosher salt

2 teaspoons baking powder

¾ cup granulated sugar

2 large eggs (room temperature)

⅓ cup vegetable oil

¼ cup unsalted butter (melted)

½ cup full-fat sour cream (room temperature)

⅓ cup whole milk (room temperature)

1 teaspoon vanilla extract

½ teaspoon almond extract

⅓ cup turbinado sugar (for tops)

½ cup pistachios (shelled and roughly chopped)

1. Line a muffin tin with cupcake liners or lightly grease the openings.

2. Whisk together the flour, pistachio pudding, salt, and baking powder in a bowl and set aside.

3. In a large bowl, whisk together the sugar, eggs, vegetable oil, and butter until smooth.

4. Add sour cream, milk, vanilla extract, and almond extract to the wet mixture and whisk to combine.

5. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Don’t overmix.

6. Let the batter rest while preheating the oven to 425°F.

7. Divide the batter evenly among the muffin cups and top with turbinado sugar and chopped pistachios.

8. Bake at 425°F for 5 minutes, then reduce oven to 375°F and continue baking for 13–15 minutes.

9. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Store muffins lightly covered at room temperature for up to 4 days.

To keep tops crisp, store partially uncovered or reheat in a 357°F oven for 5 minutes.

Use room temperature ingredients for best texture.

For jumbo muffins, use a jumbo tin and bake an additional 23–25 minutes after initial 5-minute bake at 425°F.