Jumbo Bakery Style Pistachio Muffins Recipe

Introduction

These jumbo bakery-style pistachio muffins are a delightful treat, perfect for breakfast or an afternoon snack. Made with instant pistachio pudding mix, they offer a moist, tender crumb and a subtle nutty flavor that’s hard to resist.

Ingredients

• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 cup whole milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3.4 ounces instant pistachio pudding mix (instant variety)
• 2 tablespoons golden coarse sugar crystals (optional)

Instructions

1. Step 1: Preheat your oven to 375°F. Line muffin tins with paper liners or spray them generously with nonstick spray; set aside.
2. Step 2: In a large bowl, whisk together the sugar, milk, eggs, almond extract, vanilla extract, and vegetable oil until the mixture is light and fluffy.
3. Step 3: In a separate medium bowl, whisk the all-purpose flour, baking powder, salt, and instant pistachio pudding mix together until well combined.
4. Step 4: Gently fold the dry ingredients into the wet ingredients. It’s okay if the batter has a few small lumps or slight flour streaks; avoid overmixing to keep muffins tender.
5. Step 5: Using an ice cream scooper or spoon, fill each muffin liner almost to the top with batter. Sprinkle the tops with golden coarse sugar crystals if using.
6. Step 6: Bake in the preheated oven for 19-22 minutes, or until the muffin tops feel springy and a toothpick inserted into the center comes out clean.
7. Step 7: Remove the muffins from the oven and transfer them to a cooling rack. Let cool for 5-10 minutes before serving.

Tips & Variations

• For added texture, fold in ½ cup chopped pistachios or white chocolate chips before baking.
• Try substituting almond extract with lemon or orange zest for a bright citrus twist.
• Use low-fat milk instead of whole milk to reduce fat content without sacrificing moisture.
• Golden coarse sugar crystals on top add a delightful crunch and sparkle, but you can skip them if preferred.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute whole milk with a plant-based milk like almond or oat milk, and use a dairy-free pudding mix if available.

Why are my muffins dense instead of fluffy?

Overmixing the batter can develop gluten and make muffins dense. Mix just until the dry ingredients are combined, leaving some small lumps for the best texture.

Jumbo Bakery Style Pistachio Muffins Recipe

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★★★★★

4.7 from 60 reviews

These Jumbo Bakery Style Pistachio Muffins are fluffy, moist, and packed with a delightful pistachio flavor thanks to instant pistachio pudding mix. Perfect for breakfast or an afternoon treat, these muffins combine the sweetness of sugar and almond extract with a tender crumb, creating bakery-quality muffins you can make at home.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 jumbo muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 cup whole milk

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3.4 ounces instant pistachio pudding mix (instant variety)

Topping

• 2 tablespoons golden coarse sugar crystals (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare your muffin tins by lining them with paper liners or generously spraying them with nonstick cooking spray. Set aside.
2. Mix Wet Ingredients: In a large bowl, combine the granulated sugar, whole milk, eggs, almond extract, vanilla extract, and vegetable oil. Whisk the mixture until it becomes light and fluffy, ensuring the sugar starts to dissolve.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and instant pistachio pudding mix until evenly combined.
4. Mix Batter: Gradually add the dry mixture to the wet ingredients. Stir gently to combine. It’s okay if there are a few small lumps or minor flour streaks; avoid overmixing to prevent the muffins from becoming flat and tough.
5. Fill Muffin Tins: Using an ice cream scooper, fill each muffin liner almost to the top with batter. If desired, sprinkle the tops with golden coarse sugar crystals for a crunchy, sweet finish.
6. Bake: Place the muffin tin in the preheated oven and bake for 19-22 minutes, or until the muffin tops feel springy to the touch. Insert a toothpick or tester into the center of a muffin—if it comes out clean, they are done.
7. Cool: Remove the muffins from the oven and transfer them to a cooling rack. Allow them to cool for 5-10 minutes before serving to enjoy the perfect texture and flavor.

Notes

• Nutritional values are approximate and may vary depending on specific ingredients used.
• Do not overmix the batter to keep muffins light and fluffy.
• Using golden coarse sugar crystals adds a crunchy topping but is optional.
• Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: pistachio muffins, jumbo muffins, bakery style muffins, instant pistachio pudding, breakfast muffins, easy muffin recipe