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Easy Bakery-Style Pistachio Muffins

Easy Bakery-Style Pistachio Muffins

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If you’re craving a sweet treat that combines the nostalgic essence of bakery delights with an easy-to-follow recipe, look no further than these Easy Bakery-Style Pistachio Muffins. These muffins boast a tender crumb and high dome, reminiscent of gourmet pastries, making them perfect for breakfast, brunch, or an afternoon snack. With the nutty flavor of pistachios and a hint of almond extract, they are bound to impress your family and friends. Plus, the quick preparation means you can whip up a batch in no time!

Ingredients

Scale
  • 1/2 cup salted butter (melted)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temp)
  • 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 temp)
  • 1 3/4 cups all-purpose flour (spoon measured)
  • 1/4 cup chopped pistachios

Instructions

  1. Preheat your oven to 425°F (220°C). Prepare muffin tins with liners or grease them.
  2. In a mixing bowl, cream together melted butter and granulated sugar until light and fluffy.
  3. Add eggs, vanilla extract, and almond extract; mix until just combined.
  4. Stir in the instant pistachio pudding mix and milk. Gradually add in flour, baking powder, and salt until just incorporated.
  5. Fill muffin liners about three-quarters full with batter.
  6. Bake for 7 minutes at 425°F, then reduce the temperature to 350°F (175°C) without opening the oven door. Bake for an additional 8–10 minutes until golden brown.
  7. Allow cooling slightly before dipping tops in melted butter and granulated sugar.

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