Get the Recipe: Pistachio Pudding Muffins Recipe
These pistachio pudding muffins have a secret ingredient to make them extra fluffy and moist: instant pistachio pudding mix! When fresh the muffins have a large crispy top that make them look like they come from a professional bakery.
Ingredients
- 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour
- 1 (3.4-ounce) box instant pistachio pudding mix
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups (12 ounces or 340 grams) buttermilk
- 1 ¼ cups (10 ounces or 283 grams) canola oil
- 1 teaspoon pistachio extract
- 10 large egg whites
- 2 ½ cups (17.5 ounces or 496 grams) granulated sugar
Equipment
- muffin pan
- 1-Tablespoon cookie dough scoop
Instructions
- Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 425°F. Line two muffin pans with paper liners.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, instant pistachio pudding mix, baking powder, and salt.
- Mix the wet ingredients. In another medium bowl, whisk together the buttermilk, oil, and pistachio extract.
- Whisk the egg whites and sugar. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites. Whisk on low speed for 1 minute, then add the sugar. Turn the mixer up to medium-high and whisk for 8 minutes, or until thick, marshmallowy, and tripled in volume.
- Mix the wet ingredients, followed by the dry ingredients, into the egg mixture. Use a rubber spatula to scrape down the bottom and sides of the bowl, and swap the whisk attachment with the paddle attachment. With the mixer on low, slowly pour in the wet ingredients, and beat until just combined.Scrape down the bottom and sides of the bowl, then gradually add the dry ingredients and beat until just combined.
- Assemble the muffins. Use a cookie dough scoop to fill each cavity with 6 Tablespoons (around 3 to 3.15 ounces) of the batter. Pour warm water into the empty cavities of the muffin pan, filling them at least ⅔-rds of the way up.
- Bake the muffins. Bake for 20 minutes, or until the muffins are domed and a skewer inserted into the center of a muffin comes out with a few crumbs attached. Cool in the muffin pan on a wire rack for 5 minutes, then turn the muffins out onto the rack to cool slightly.
- Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap or stored in an airtight container or under a cake dome at room temperature for up to 2 days.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!