Easy Bakery-Style Pistachio Muffins Recipe

Introduction

These easy bakery-style pistachio muffins are moist, flavorful, and perfect for breakfast or an afternoon treat. With a delightful pistachio pudding twist and a sweet buttery sugar topping, they bring a special touch to your muffin game.

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 (spoon measured)
• 1/2 cup granulated sugar (for coating)
• 1/2 cup melted butter (for coating)
• 1/4 cup pistachios (chopped fine, optional for topping)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a muffin tin with parchment or cupcake liners, or grease it generously with butter or nonstick spray.
2. Step 2: Using a hand or stand mixer with a paddle attachment, beat the 3/4 cup sugar together with 1/2 cup melted butter for 2 minutes until light and creamy. Add the eggs, vanilla extract, and almond extract, mixing until just combined.
3. Step 3: Sprinkle in the pistachio pudding mix and pour in the milk. Mix until just combined. Add the flour, baking powder, and salt, and gently stir until the flour is barely incorporated. Avoid overmixing.
4. Step 4: Divide the batter evenly among the muffin liners, filling each about 3/4 full. If desired, sprinkle the tops evenly with the chopped pistachios.
5. Step 5: Bake at 425°F for 7 minutes. Without opening the oven, reduce the temperature to 350°F. Continue baking for an additional 8-10 minutes, or until a toothpick inserted into the center comes out clean. Remove muffins and let cool on a wire rack.
6. Step 6: While muffins are still warm but cool enough to handle, prepare two small bowls: one with 1/2 cup melted butter and the other with 1/2 cup sugar. Dip the top of each muffin into the melted butter to coat, then roll it in the sugar to evenly coat the top. Return muffins to the wire rack to finish cooling.

Tips & Variations

• Use parchment liners to avoid sticking and to make clean-up easier.
• For a nut-free version, skip the chopped pistachios on top or replace with sugar sprinkles.
• Room temperature eggs and milk help the batter mix evenly and create a tender crumb.
• Try adding a handful of white chocolate chips for a sweeter treat.

Storage

Store leftover muffins covered at room temperature for up to 2 days. For longer storage, wrap them individually and refrigerate for up to 5 days. These muffins freeze well for up to 3 months; thaw in the refrigerator or at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a pinch more salt (about 1/4 teaspoon) to the batter to maintain flavor balance.

What if I don’t have pistachio pudding mix?

If you don’t have pistachio pudding mix, you can substitute with vanilla pudding mix and add a few drops of pistachio extract or omit the pudding mix altogether. The texture will be slightly different but still tasty.

Easy Bakery-Style Pistachio Muffins Recipe

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★★★★★

4.9 from 110 reviews

These easy bakery-style pistachio muffins combine the rich flavors of pistachio pudding and chopped nuts for a moist, flavorful treat. Coated with a buttery sugar topping, they have a delightful texture and a sweet nutty crunch, perfect for breakfast or a snack.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 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)
• 1/2 cup milk, room temperature
• 1 3/4 cups all-purpose flour, spoon measured
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Topping

• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 1/4 cup pistachios, chopped fine (plus extra for sprinkling on top)

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 generously grease the tin with butter or nonstick spray to prevent sticking.
2. Mix butter and sugar: Using a hand mixer or stand mixer with a paddle attachment, beat together the melted butter and 3/4 cup granulated sugar for 2 minutes until the mixture is light in color and creamy, creating a fluffy base for the muffins.
3. Add eggs and extracts: Add the eggs, vanilla extract, and almond extract to the butter and sugar mixture. Beat until just combined, ensuring not to overmix to maintain a tender crumb.
4. Incorporate pudding mix and milk: Sprinkle in the pistachio pudding mix and pour in the milk. Mix until just combined, forming a smooth batter without overworking it.
5. Fold in dry ingredients: Add the all-purpose flour, baking powder, and salt. Mix gently until the flour is barely incorporated, taking care to avoid overmixing to keep the muffins light and moist.
6. Fill muffin liners and add pistachios: Divide the batter evenly among the muffin liners, filling each about 3/4 full. Sprinkle finely chopped pistachios on top of each muffin for added texture and flavor.
7. Bake first phase: Bake in the preheated oven at 425°F for 7 minutes. This high initial heat helps the muffins rise quickly and develop a crust.
8. Adjust temperature and continue baking: Without opening the oven, reduce the temperature to 350°F (175°C) at the 7-minute mark. Continue baking for another 8 to 10 minutes, or until a toothpick inserted into the center comes out clean and the muffins are cooked through.
9. Cool the muffins: Remove the muffins from the oven and transfer them to a wire rack to cool until they are warm enough to handle but not hot.
10. Prepare butter and sugar coating: Set up two small bowls—one with the 1/2 cup melted butter and one with the 1/2 cup granulated sugar. Dip each muffin top-down into the melted butter, coating the surface, then immediately roll it in the sugar to create a sweet, sugary crust.
11. Final cooling: Place the coated muffins back onto the wire rack to cool completely, allowing the sugar coating to set for a crisp finish.
12. Storage: Store leftover muffins covered at room temperature for up to 2 days or wrap them individually and refrigerate for up to 5 days. These muffins also freeze well for up to 3 months; thaw in the refrigerator or at room temperature before serving.

Notes

• Be careful not to overmix the batter to ensure light and fluffy muffins.
• Using room temperature eggs and milk helps achieve a smooth batter.
• The initial high baking temperature helps create a nice rise and crust, while reducing it prevents overbrowning.
• Coating the muffins with butter and sugar while warm gives a delightful sweet finish and slight crunch.
• Optional: sprinkle extra chopped pistachios on top before baking for additional texture.
• For a nut-free version, omit pistachios and consider using vanilla or almond extract alone.

Keywords: pistachio muffins, bakery style muffins, easy muffin recipe, nut muffins, pistachio dessert, sweet breakfast, homemade muffins, nutty muffins