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Cranberry Pistachio Pudding Muffins

Cranberry Pistachio Pudding Muffins

Cost $8.5, save $12

Source: Recommended by CookPal

  • 50 Min
  • 12 Servings
  • $8.5

INGREDIENTS

  • Wet Ingredients

    • 🥚 2 large eggs
    • 1/2 cup sour cream
    • 🥛 1/3 cup whole milk
    • 🧈 1/2 cup butter, melted
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract

  • Dry Ingredients

    • 2 cups all purpose flour
    • 1 (3.4-ounce) package pistachio instant pudding mix
    • 2 teaspoons baking powder
    • 🧂 1/2 teaspoon salt
    • 3/4 cup white sugar

  • Mix-ins & Toppings

    • 2/3 cup dried cranberries
    • 1/2 cup chopped pistachios
    • 1/4 cup turbinado (raw) sugar

STEPS

1

Gather all ingredients.

2

Let eggs, sour cream, and milk stand at room temperature for 30 minutes.

3

Preheat oven to 425 degrees F (220 degrees C). Line twelve 2 1/2-inch muffin cups with paper bake cups.

4

Combine flour, pudding mix, baking powder, and salt in a medium bowl.

5

Whisk together eggs, white sugar, and melted butter in a medium bowl until combined. Add sour cream, milk, vanilla, and almond extract. Whisk until combined.

6

Stir in dried cranberries until combined.

7

Fold in flour mixture.

8

Scoop batter into prepared muffin cups.

9

Sprinkle tops with pistachios and turbinado sugar.

10

Bake for 8 minutes at 425 F. Reduce oven temperature to 350 F and bake until a toothpick inserted into the centers comes out clean, 10 to 12 minutes.

11

Cool in muffin cups for 5 minutes. Transfer to a wire rack. Serve warm or cooled.

NUTRIENTS

Per 1 serving

🔥

336

Calories

  • 5
    Protein
  • 50
    Carbs
  • 14
    Fats

💡 For even richer flavor, toast the pistachios before using them as a topping.Use room temperature ingredients to ensure a smoother batter.Store leftovers in an airtight container at room temperature for up to 3 days.