Pistachio Chocolate Chip Muffins
Makes about 2 dozen
Equipment
- Large Bowl
- Whisk
- Medium bowl
- Muffin tins with cupcake liners
- Wire rack
- Electric mixer
Ingredients
Muffins
- 1 ¾ cups all purpose flour
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 1 pack pistachio pudding mix
- ⅔ cup sugar
- ¾ cup mini chocolate chips
- 2 eggs
- 1 ¼ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla
- ¼ tsp almond extract
Cream Cheese Frosting*
- ½ cup 1 stick unsalted butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 375ºF.
- In a large bowl, sift flour, baking powder and salt. Whisk in pudding mix, sugar and chocolate chips.
- In a medium bowl, whisk eggs, milk, oil, and both extracts.
- Fold wet ingredients into the dry until moistened. Careful not to over mix!
- Line a muffin tin with cupcake liners and fill 3/4 of the way full.
- Transfer to oven and bake 12-16 minutes.
- Let cool 5 minutes in the pan. Remove to a wire rack to cool completely. Repeat baking until all batter is used.
- While the muffins cool, make the frosting. With an electric mixer, whip butter and cream cheese until fluffy and smooth, about 3 minutes.
- Add powdered sugar 1 cup at a time and beat until fluffy, about 5 minutes.
- Add vanilla and salt and mix to combine.
- Top cooled muffins with frosting and enjoy!
Notes
*Frosting can be doubled if you like a lot of frosting! If you like a thin layer this is the perfect amount 🙂
Tried this recipe?Let us know how it was!
