Muffins

• Preheat oven to 425 degrees F.
• In a smaller bowl, whisk together the flour, pistachio pudding, baking powder and salt.
• In a large bowl, whisk together the sugar, eggs, sour cream, oil, milk, 4 tablespoons of melted butter, vanilla and almond extracts until smooth.
• Pour the flour mixture into the wet ingredients bowl. Use a rubber spatula to gently stir until combined. Set the bowl of muffin batter aside to rest for a few minutes.
• In the third bowl, use a fork to stir together the remaining flour, sugar and brown sugar. Add the remaining melted butter and stir until crumbly.
• Use the muffin scoop to evenly fill the muffin liners in the muffin tin. Use a large spoon to evenly sprinkle each muffin with the streusel crumbs.
• Bake on the center rack at 425 degrees F for 7 minutes. Don't open the oven door, reduce the oven temperature to 350 degrees F and continue to bake for 3 more minutes. Rotate the pan front to back and continue to bake at 350 degrees F for an additional 12 - 14 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature. Keep scrolling for my free printable recipe card and video tutorial.