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Easy Bakery-Style Pistachio Muffins Recipe

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4.3 from 9 reviews

These easy bakery-style pistachio muffins combine the nutty flavor of pistachios with a moist, tender crumb enhanced by instant pistachio pudding mix. Coated in melted butter and sugar for a sweet, crunchy topping, they’re perfect for breakfast or a delightful snack.

Ingredients

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 melted butter
  • 1/2 cup granulated sugar
  • 1/4 cup chopped pistachios (finely chopped, optional)

Instructions

  1. Preheat and Prepare: Preheat the oven to 425°F (220°C). Line a muffin tin with parchment or cupcake liners, or grease the cups well with butter or nonstick spray to prevent sticking.
  2. Mix Butter and Sugar: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the melted butter and 3/4 cup sugar for about 2 minutes until the mixture is light in color and creamy.
  3. Add Wet Ingredients: Add the eggs, vanilla extract, and almond extract to the butter and sugar mixture. Beat until just combined, ensuring no large streaks remain.
  4. Incorporate Pudding and Milk: Sprinkle the instant pistachio pudding mix over the batter, then pour in the milk. Mix gently until just combined to avoid overworking the batter.
  5. Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the batter. Mix only until the flour is barely incorporated, giving a light and tender texture to the muffins. Avoid overmixing to prevent toughness.
  6. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling about 3/4 full. Optionally, sprinkle the tops with finely chopped pistachios for extra texture and pistachio flavor.
  7. Initial Bake: Bake in the preheated 425°F oven for 7 minutes to create a slight rise and light crust.
  8. Reduce Temperature and Continue Baking: Without opening the oven, reduce the temperature to 350°F (175°C). Continue baking for an additional 8-10 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool Muffins: Remove the muffins from the oven and transfer them to a wire rack to cool slightly but remain warm.
  10. Butter and Sugar Coating: Prepare two small bowls: one with the remaining 1/2 cup melted butter and the other with 1/2 cup granulated sugar. While the muffins are warm enough to handle, dip the tops into the melted butter, coating thoroughly, then roll them in sugar to create a sweet, crunchy crust.
  11. Final Cooling and Storage: Place the coated muffins back on the wire rack to cool completely. Store leftover muffins at room temperature for up to 2 days, refrigerate wrapped individually for up to 5 days, or freeze for up to 3 months. Thaw before serving.

Notes

  • Make sure eggs and milk are at room temperature to ensure proper mixing and texture.
  • Do not overmix the batter to keep the muffins tender and fluffy.
  • Use parchment liners or grease well to avoid sticking.
  • Chopped pistachios on top are optional but add extra crunch and flavor.
  • Muffins freeze well; wrap tightly before freezing to prevent freezer burn.
  • The dipping in butter and sugar while warm gives a characteristic bakery-style finish.

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