Pistachio Muffins

½ cup salted butter, melted

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

3.4 oz package instant pistachio pudding mix

2 tsp baking powder

½ tsp salt

½ cup milk

2 cups all-purpose flour

¼ cup granulated sugar for topping (optional)

1. Preheat oven to 425 degrees and line a muffin tin with paper liners.
2. In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined.
3. Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine. Add in all-purpose flour and mix until flour has been incorporated
4. Divide batter amongst each muffin cup, filling ¾ full. Sprinkle tops with sugar crystals (optional).
5. Bake in the preheated 425 degree oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 degrees and continue baking 10 minutes, until muffin is cooked all the way through. Remove from muffin tin and transfer to a wire rack to cool completely.