Cranberry Pistachio Pudding Muffins

These cranberry pistachio pudding muffins are perfect for the holidays with their green color and red cranberry specks.

Preparation Details

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 1 hr 5 mins

Servings: 12

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

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. Stir in dried cranberries until combined.
6. Fold in flour mixture.
7. Scoop batter into prepared muffin cups.
8. 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.
9. 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.
10. Cool in muffin cups 5 minutes. Transfer to a wire rack. Serve warm or cooled.