Cranberry Pistachio Pudding Muffins
Ingredients
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup whole milk
- 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
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup dried cranberries
- 1/2 cup chopped pistachios
- 1/4 cup turbinado (raw) sugar
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Instructions
- Gather all ingredients.
- Let eggs, sour cream, and milk stand at room temperature for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Line twelve 2 1/2-inch muffin cups with paper bake cups.
- Combine flour, pudding mix, baking powder, and salt in a medium bowl.
- 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. Stir in dried cranberries until combined.
- Fold in flour mixture.
- Scoop batter into prepared muffin cups.
- Sprinkle tops with pistachios and turbinado sugar. This may seem like too much topping, but as the cupcakes bake and expand, it will be the right amount.
- Bake for 8 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Bake until a toothpick inserted into the centers comes out clean, 10 to 12 minutes.
- Cool in muffin cups 5 minutes. Transfer to a wire rack. Serve warm or cooled.
Source
Original recipe: View Original