Made with Instant Pudding, these Pistachio Muffins are bursting with nutty flavor, are super moist and are topped with crunchy chopped pistachios! Preheat oven to 350 and line 16 muffin cups with paper liner. Spray each liner with cooking spray. Set aside.
This low carb muffins recipe makes 12 serves. 1 serving is 1 muffin Preheat your oven to 180C/350F. Prepare a 12 cup muffin pan by lining with silicone cupcake molds. Place the cream cheese, swerve, and vanilla essence into a large mixing bowl. Beat together with a hand mixer until smooth and creamy.
Chopped pistachios are mixed into the batter for added flavor and texture. The muffins are topped with coarse sugar for that signature bakery style sweet crunch, and of course more pistachios on top… they are pistachio muffins after all! What is in Pistachio Muffins?
Preheat oven to 350 and line 16 muffin cups with paper liner. Spray each liner with cooking spray. Set aside. Reserve 1 tablespoon nuts. Combine flour, pudding, baking powder and salt in a small bow and mix well, set aside. In a larger mixing bowl, combine oil, sugar, buttermilk and eggs and mix well.