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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.

Ingredients

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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

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