Bakery-style muffins flavored with pistachio pudding mix and the most delicious almond extract glaze!Makes 12 standard-size muffins.
Course: Breakfast, Brunch
Author: Mandy Jackson
1(3.4 ounce) boxinstant pistachio pudding mix
Preheat oven to 425 degrees. Grease a standard-size muffin tin with non-stick spray.In a large bowl, whisk together the oil, sugar, eggs, almond extract, and milk until well combined.In a medium bowl, combine the flour, pudding mix, baking powder, and salt.Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix! Some lumps are okay. Divide the muffin batter between the prepared muffin tins. Bake on the middle rack at 425 for 7 minutes, then reduce oven temperature to 350 degrees and bake an additional 12-14 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for 5 minutes in pan. Meanwhile, whisk together all glaze ingredients. The glaze should be thick, but if it's too stiff to stir, add an extra splash of milk. Remove muffins from tin and place on a wire rack. Set the rack on top of a baking sheet or parchment paper to catch any glaze that drips. Spoon a dollop of glaze on top of each - the heat from the muffins will cause it to run slowly down the sides, and it will harden as it sets.Sample one warm if you must (who could resist??), then allow to cool completely and store at room temperature in an airtight container for up to 5 days.