Pistachio Salted Caramel Crunch Muffins

Pistachio Salted Caramel Crunch Muffins

Ingredients

  • 4 eggs, beaten
  • 1 box yellow butter cake mix
  • 1 cup all-purpose flour
  • 1 box (4 oz.) pistachio instant pudding
  • 1 cup sour cream
  • ¼ cup water
  • ¼ cup vegetable oil
  • ½ cup pistachio nuts, roughly chopped
  • 2 drops green food coloring (optional)
  • Snyder’s of Hanover Sweet & Salty Salted Caramel Pieces, lightly crushed

Directions

  1. Preheat oven to 400⁰F. Line two large-size muffin tins with muffin cups.
  2. In a large bowl, stir the flour and cake mix; add the pudding mix.
  3. Add the cake mixture to the beaten eggs; stir well; add the sour cream, water and vegetable oil - if using food coloring, add now – stir well; pour into prepared muffin tins.
  4. Sprinkle top of each muffin with some pistachios and Salted Caramel Pieces.
  5. Bake for 25 – 30 minutes.