I dream of these mini-muffins with a hot cup of coffee!
We fell in love with the Pistachio Muffins at a nearby market so I went on the search for a recipe. I couldn’t find any recipes for pistachio muffins that were the muffins we loved, so I came up with this one. I added a glaze and everyone loves them!
2/3 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 1/2 teaspoon baking powder
2 packages pistachio instant pudding mix
2 cups flour
1 cup buttermilk
1 teaspoon almond extract
1/2 cup powdered sugar
2 teaspoons milk or cream (add more if too thick)
1/2 Tablespoon butter
1/8 teaspoon almond extract
Preheat oven to 375 degrees. Grease muffin pan. In small bowl, combine flour, baking powder, pudding mix and salt. In electric mixer bowl, cream butter and sugar. Add eggs and almond extract and beat until smooth. Gradually add dry ingredients and buttermilk, alternating, starting and ending with dry mixture. Blend well. Divide batter evenly into muffin cups. Top with chopped pistachio nuts. Bake 25 minutes or until edges are brown and top pops back when you touch it.
While the muffins bake, combine glaze ingredients and stir until smooth.
Cool muffins in pan 5 minutes then top with glaze before removing to cooling racks.