Easy Bakery-Style Pistachio Muffins Recipe

Introduction

These easy bakery-style pistachio muffins are moist, flavorful, and perfect for breakfast or a snack. They combine the rich taste of pistachio pudding with a buttery sugar-coated topping that makes them irresistible.

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 (3.4 oz) instant pistachio pudding mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk, room temperature
• 1 3/4 cups all-purpose flour, spoon measured

For the buttery topping:

• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 1/4 cup pistachios, chopped fine

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Prepare a muffin tin with parchment or cupcake liners, or grease generously with butter or nonstick spray.
2. Step 2: Using a hand mixer or stand mixer with a paddle attachment, beat the melted butter and sugar together for 2 minutes until light and creamy. Add eggs, vanilla extract, and almond extract, then mix until just combined.
3. Step 3: Sprinkle in the pistachio pudding mix and pour in the milk. Mix until just combined. Add flour, baking powder, and salt, and mix gently 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. Sprinkle the tops with chopped pistachios if desired.
5. Step 5: Bake at 425°F for 7 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 8-10 minutes, until the muffins are cooked through.
6. Step 6: Transfer muffins to a wire rack to cool slightly until they are warm but manageable.
7. Step 7: Prepare two small bowls: one with melted butter and the other with sugar. Dip each muffin top-down into the melted butter, then roll in sugar to coat evenly. Return to the wire rack to cool completely.

Tips & Variations

• For standard-size muffins using a 12-count pan, bake 5 minutes at 425°F, then 8-10 minutes at 350°F. This recipe yields 14-15 muffins.
• Try swapping almond extract for a bit of orange zest for a citrus twist.
• Use chopped walnuts or pecans instead of pistachios for the topping if preferred.

Storage

Store leftover muffins covered at room temperature for up to 2 days. For longer storage, wrap 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 butter?

Yes, you can use unsalted butter; just add a pinch more salt to the batter to maintain flavor balance.

Do I need to use both vanilla and almond extracts?

While both extracts add depth, you can use just one if preferred. Almond extract enhances the pistachio flavor, but vanilla provides a classic base.

Easy Bakery-Style Pistachio Muffins Recipe

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4.5 from 130 reviews

These easy bakery-style pistachio muffins are moist, flavorful, and topped with a buttery pistachio sugar crust. Made with instant pistachio pudding mix and a blend of vanilla and almond extracts, these muffins are perfect for breakfast or a sweet snack. The unique two-temperature baking method creates a tender crumb and a golden top, while the buttery sugar topping adds a delightful crunch.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12 jumbo muffins or 14–15 standard 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 (3.4 oz) instant pistachio pudding mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk, room temperature
• 1 3/4 cups all-purpose flour, spoon measured

Buttery Topping

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

Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 425°F (220°C). Line a muffin tin with parchment or cupcake liners, or generously grease with butter or nonstick spray.
2. Mix Butter and Sugar: Using a hand or stand mixer fitted with a paddle attachment, beat the melted butter and granulated sugar together for 2 minutes until the mixture becomes light in color and creamy.
3. Add Eggs and Extracts: Incorporate the eggs, vanilla extract, and almond extract into the butter-sugar mixture. Beat until just combined, avoiding overmixing.
4. Combine Pudding and Milk: Sprinkle the pistachio pudding mix over the wet ingredients and pour in the milk. Mix gently until just incorporated.
5. Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the batter. Mix until the flour is barely incorporated to avoid tough muffins.
6. Fill Muffin Liners: Portion the batter evenly among the muffin liners, filling each about three-quarters full. Optionally, sprinkle the tops with finely chopped pistachios for texture and garnish.
7. Initial Baking: Bake in the preheated 425°F oven for 7 minutes to set the muffin tops.
8. Lower Oven Temperature: Without opening the oven door, reduce the temperature to 350°F and continue baking for an additional 8 to 10 minutes, or until the muffins are fully cooked through.
9. Cooling: Remove the muffins and allow them to cool on a wire rack until they are warm enough to handle, but not fully cold.
10. Prepare Topping: Set up two small bowls—one with melted butter and the other with granulated sugar.
11. Dip and Coat Muffins: Dip the top of each warm muffin into the melted butter to coat it thoroughly, then immediately roll it in the sugar to create a sweet, crunchy crust.
12. Final Cooling and Storage: Place the coated muffins back on the wire rack to finish cooling. Store leftover muffins covered at room temperature for up to 2 days, or individually wrapped in the refrigerator for up to 5 days. Freeze up to 3 months, thawing in the refrigerator or at room temperature before serving.

Notes

• Standard Size Muffins: For standard-size muffins using a 12-count muffin pan, reduce the total baking time to about 14 minutes: bake for 5 minutes initially at 425°F, then 8-10 minutes at 350°F. This recipe yields approximately 14-15 standard muffins.

Keywords: pistachio muffins, bakery-style muffins, instant pudding muffins, almond extract muffins, pistachio dessert, easy muffin recipe