Description
Easy Bakery-Style Pistachio Muffins have classic high-dome tops, a moist center, soft buttery crumb, and delicious nutty pistachio flavor. This recipe makes 8 large bakery-style muffins.
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 box instant pistachio pudding mix (3.4 oz)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, room temperature
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar (for topping)
- 1/2 cup melted butter (for topping)
- 1/4 cup pistachios, finely chopped
Instructions
- Preheat oven to 425°F. Line a muffin tin with parchment muffin liners or cupcake liners, or generously grease the pan.
- In a large bowl, beat together the granulated sugar and melted butter for 2 minutes until light in color and creamy.
- Add the eggs, vanilla extract, and almond extract. Beat until just combined.
- Add the pistachio pudding mix and milk, mixing until just combined.
- Add the flour, baking powder, and salt. Mix until the flour is just barely incorporated, being careful not to overmix.
- Divide the batter evenly among the muffin liners, filling each about 3/4 full. Sprinkle the tops with chopped pistachios if desired.
- Bake at 425°F for 7 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 8–10 minutes, or until the muffins are cooked through.
- Let the muffins cool on a wire rack until warm but easy to handle.
- Place melted butter in one small bowl and granulated sugar in another. Dip the tops of the warm muffins into the melted butter, then into the sugar to coat evenly.
- Return the muffins to the wire rack to finish cooling.
Notes
- For standard-size muffins, bake in a 12-count muffin pan for about 14 total minutes: 5 minutes at 425°F and 8–10 minutes at 350°F. This yields 14–15 standard muffins.
- Store leftover muffins at room temperature for 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American