Ingredients
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1 3/4 cups all-purpose flour
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1 (3 1/2 ounce) package instant pistachio pudding mix
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2/3 cup sugar
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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2 eggs, beaten
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1 1/2 cups milk
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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1 cup pre-made cream cheese frosting (Betty Crocker, Duncan Hines, Pillsbury, etc...)
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green colored crystal sugar or shamrock candy sprinkles (or both)
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3/4 cup miniature chocolate chip
Instructions
- In a mixing bowl, add the first 5 ingredients; stir to combine.
- Add in the chocolate chips; stir to combine.
- In another bowl, add the eggs, milk, oil, and vanilla; stir to combine.
- Pour the liquid mixture into the dry mixture; stir until well mixed.
- Fill paper-lined muffin cups 2/3 full.
- Set oven at 375 degrees; bake for 18-20 minutes or until pick comes out clean.
- Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.
- Frost with cream cheese frosting and decorate with colored sugar and sprinkles.