Bakery Style Pistachio Muffins

Bakery Style Pistachio Muffins

Whisk together the flour, baking powder, pistachio pudding mix, and salt.

In another bowl, whisk together the sugar, eggs, butter, oil, and extracts.

Add the milk, sour cream, and whisk to combine.

Add the flour mixture to the whisked wet ingredients.

Fold the batter together until just combined. Don't over mix!

Use an ice cream scoop to fill each muffin tin to the top (this helps give them nice muffin tops).

Top with chopped pistachios and coarse turbinado sugar.

Bake for 17-20 minutes until risen and completely set and baked.

Serve warm with a slab of butter, or at room temperature.