Pistachio Pudding Muffins

Pistachio Pudding Muffins Recipe with Chocolate Chips

Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Pistachio Pudding Muffins are a delicious and easy-to-make treat that combines the rich flavor of pistachios with the sweetness of pudding. These muffins are perfect for breakfast, brunch, or as a snack any time of day.

History

The recipe for Pistachio Pudding Muffins has been around for decades, with variations popping up in cookbooks and on baking blogs. The combination of pistachios and pudding creates a unique and flavorful muffin that is sure to please even the pickiest of eaters.

Ingredients

4 beaten eggs
1 package of Duncan Hines butter Golden cake mix
1 cup of flour
1 package of pistachio instant pudding
1 cup of sour cream
0.25 cup of water
0.25 cup of oil
0.5 cup of chopped pistachio nuts
1 large chocolate bar, chopped into chunks (optional)

How to prepare

Sift the flour together with the cake mix.
Add the instant pudding and mix well.
Combine the cake mixture with the eggs and stir until well combined.
Next, add the wet ingredients and stir until well incorporated.
Gently fold in the nuts and/or chocolate chunks, then pour the mixture into greased muffin cups and sprinkle sugar on top.
Bake at 425°F (218°C) for 15 minutes.

Variations

Substitute the pistachio nuts with almonds or walnuts for a different flavor profile.
Add dried fruit such as cranberries or raisins for a burst of sweetness.
Use a different flavor of instant pudding mix such as vanilla or chocolate for a unique twist.

Cooking Tips & Tricks

Be sure to sift the flour and cake mix together to ensure a light and fluffy texture.

- Folding in the nuts and chocolate chunks gently will help prevent the muffins from becoming tough.

- Grease the muffin cups well to prevent sticking.

- Sprinkling sugar on top before baking will create a sweet and crunchy topping.

Serving Suggestions

Enjoy Pistachio Pudding Muffins warm with a cup of coffee or tea for a delightful breakfast or snack.

Cooking Techniques

Baking at a high temperature of 425°F (218°C) for a short amount of time ensures that the muffins rise and develop a golden crust.

Ingredient Substitutions

Use Greek yogurt or applesauce in place of sour cream for a lighter muffin.

- Replace the oil with melted butter for a richer flavor.

Make Ahead Tips

Pistachio Pudding Muffins can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve Pistachio Pudding Muffins on a decorative platter with a sprinkle of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pair Pistachio Pudding Muffins with a glass of milk or a fruit smoothie for a balanced and satisfying meal.

Storage and Reheating Instructions

Store Pistachio Pudding Muffins in an airtight container at room temperature for up to 3 days. To reheat, microwave for 15-20 seconds or warm in a 350°F (177°C) oven for 5 minutes.

Nutrition Information

Calories per serving

Each serving of Pistachio Pudding Muffins contains approximately 250 calories.

Carbohydrates

Each serving of Pistachio Pudding Muffins contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pistachio Pudding Muffins contains approximately 10 grams of fat.

Proteins

Each serving of Pistachio Pudding Muffins contains approximately 5 grams of protein.

Vitamins and minerals

Pistachio Pudding Muffins are a good source of vitamin E, copper, and manganese.

Alergens

Pistachio Pudding Muffins may contain eggs, nuts, and dairy.

Summary

Pistachio Pudding Muffins are a delicious and indulgent treat that is best enjoyed in moderation due to their high fat and calorie content.

Summary

Pistachio Pudding Muffins are a delightful and flavorful treat that is perfect for any occasion. With a rich pistachio flavor and a moist texture, these muffins are sure to become a favorite in your household. Enjoy them for breakfast, brunch, or as a snack any time of day.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through old cookbooks in the attic, searching for inspiration for my next culinary creation. As I flipped through the yellowed pages of a tattered recipe book that belonged to my own grandmother, I stumbled upon a recipe that caught my eye - Pistachio Pudding Muffins.

I had never heard of such a thing before, but the combination of pistachios and pudding intrigued me. I could almost taste the sweet and nutty flavors melding together in my mouth. Excited to try something new, I set to work gathering the ingredients and following the instructions carefully.

The recipe called for basic muffin ingredients - flour, sugar, eggs, and butter - but it also called for a box of instant pistachio pudding mix. I had never used pudding mix in a muffin recipe before, but I trusted that it would add a unique and delicious flavor.

As I mixed the ingredients together, the sweet scent of pistachio pudding filled the kitchen, making my mouth water in anticipation. Once the batter was ready, I spooned it into muffin tins and popped them into the oven, eagerly awaiting the results.

After a short while, the muffins were done baking, and I couldn't wait to try one. As I took my first bite, I was transported to pistachio heaven. The muffins were moist, tender, and bursting with the rich flavor of pistachios. The pudding mix had added a creamy texture that made them absolutely irresistible.

I knew right then and there that this recipe was a keeper. I shared the muffins with my family and friends, who all raved about how delicious they were. They couldn't believe that such a unique and flavorful treat had come from a simple recipe I had stumbled upon in the attic.

From that day on, Pistachio Pudding Muffins became a staple in my baking repertoire. I made them for every special occasion, from birthdays to holidays, and they were always a hit. People would request the recipe, and I would gladly share it, knowing that it would bring joy and delight to their taste buds.

Over the years, I have tweaked the recipe here and there, adding my own personal touch to make it even more special. I have experimented with different types of nuts, spices, and toppings, but the basic foundation of the recipe remains the same - a moist and flavorful muffin that never fails to impress.

As I look back on that fateful day in the attic, I can't help but feel grateful for the serendipitous discovery of the Pistachio Pudding Muffins recipe. It has brought so much joy and satisfaction to my life, and I am happy to pass it on to future generations, knowing that it will continue to be a beloved treat for years to come.