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Easy Bakery-Style Pistachio Muffins Recipe

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★★★★★

5 from 137 reviews

These Easy Bakery-Style Pistachio Muffins are a delightful treat featuring a moist, tender crumb infused with pistachio pudding mix and topped with a buttery sugar crust. Perfectly balanced with almond and vanilla extracts, these muffins combine rich nutty flavors and a sweet crunch, ideal for breakfast, brunch, or a snack.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup salted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup milk, room temperature
  • 1/2 cup melted butter (for topping)

Dry Ingredients

  • 1 box instant pistachio pudding mix (3.4 oz)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour, spoon measured
  • 1/2 cup granulated sugar (for topping)

Others

  • 1/4 cup chopped pistachios (plus extra for topping, optional)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Line a muffin tin with parchment or cupcake liners, or grease generously with butter or nonstick spray to prevent sticking.
  2. Cream Butter and Sugar: Using a hand mixer or stand mixer with a paddle attachment, combine 1/2 cup melted butter and 3/4 cup granulated sugar. Beat for about 2 minutes until the mixture is light in color and creamy, ensuring a fluffy texture.
  3. Add Eggs and Extracts: Add in the 2 room temperature eggs, vanilla extract, and almond extract. Beat just until combined to avoid overmixing which can toughen the muffins.
  4. Combine Pudding Mix and Milk: Sprinkle in the pistachio pudding mix and pour in the 1/2 cup milk. Mix until just incorporated for a moist and flavorful batter.
  5. Add Dry Ingredients: Gently fold in all-purpose flour, baking powder, and salt with a spatula or on low mixer speed until the flour is barely incorporated. Avoid overmixing to keep muffins tender.
  6. Fill Muffin Cups and Add Toppings: Divide the batter evenly among the muffin liners, filling approximately 3/4 full. Sprinkle chopped pistachios on top if desired for extra crunch and flavor.
  7. Bake Muffins: Place the muffin tray in the preheated oven for 7 minutes at 425°F. Without opening the oven, reduce the temperature to 350°F and continue baking for an additional 8-10 minutes until a toothpick inserted into the center comes out clean.
  8. Cool Muffins: Remove muffins from the oven and transfer them to a wire rack to cool slightly until they can be handled but are still warm for dipping.
  9. Butter and Sugar Coating: Prepare two small bowls: one with 1/2 cup melted butter and the other with 1/2 cup granulated sugar. Dip the warm muffins top-side down into the melted butter and then immediately into the sugar, rolling to coat evenly. Return to the wire rack to cool completely.
  10. Storage: Store leftover muffins covered at room temperature for up to 2 days or wrap individually and refrigerate for up to 5 days. They freeze well for up to 3 months—thaw in the refrigerator or at room temperature before serving.

Notes

  • Do not overmix the batter to keep muffins light and tender.
  • Chilling the batter is not necessary, but using room temperature eggs and milk helps with even mixing and texture.
  • Using parchment cupcake liners makes muffin removal easier.
  • Dip the muffins while warm for the butter-sugar topping to adhere well.
  • These muffins freeze well; wrap tightly before freezing to maintain freshness.

Keywords: pistachio muffins, bakery-style muffins, easy pistachio dessert, pistachio pudding dessert, nutty muffins, moist muffins, homemade muffins

Find it online: https://victoriablair.com/easy-bakery-style-pistachio-muffins-recipe/