Bakery Style Pistachio Muffins
Easy, bakery-style pistachio muffins have tall, crunchy sugared pistachio muffin tops with moist, fluffy insides. Using pistachio pudding mix (just like the bakery versions), these pistachio nut muffins use only two bowls, are ready in 30 minutes, and can be made jumbo or regular-sized.
Servings: 12 muffins
Calories: 291kcal
Equipment
- 2 Mixing bowls
- Whisk
- Rubber spatula
- Standard muffin tin
- Cupcake liners optional
Ingredients
- 2 cups all-purpose flour
- 1 pack instant pistachio pudding mix 3.4oz
- ¼ teaspoon kosher salt
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup vegetable oil
- ¼ cup unsalted butter melted
- ½ cup full-fat sour cream room temperature
- ⅓ cup whole milk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup turbinado sugar for tops
- ½ cup pistachios shelled and roughly chopped
Instructions
- Line a muffin tin with cupcake liners (or lightly grease the openings).
- Whisk together the flour, pistachio pudding, salt, and baking powder in a bowl and set aside.2 cups all-purpose flour, 1 pack instant pistachio pudding mix, ¼ teaspoon kosher salt, 2 teaspoons baking powder
- In a large bowl, whisk together the sugar, eggs, vegetable oil, and butter until combined.¾ cup granulated sugar, 2 large eggs, ⅓ cup vegetable oil, ¼ cup unsalted butter
- Pour in the sour cream, milk, and extracts, and whisk to combine.½ cup full-fat sour cream, ⅓ cup whole milk, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Pour the dry ingredients into the wet ingredients and use a rubber spatula to slowly mix and fold the batter together. Be sure to scrape down to the bottom to get any flour that has sunk. Don't over mix - the batter will be quite thick.
- Allow the batter to rest while you preheat the oven to 425℉.
- Scoop the batter evenly between the liners and top with coarse sugar and chopped pistachios.⅓ cup turbinado sugar, ½ cup pistachios
- Bake at 425℉ for 5 minutes, then reduce the heat to 375℉ and bake for an additional 13-15 minutes. A toothpick inserted into the center with come out with moist crumbs, but no wet batter.
- Transfer the tin to a wire rack to cool for 5 minutes, then remove the muffins from the tin to finish cooling.
Video
Notes
Store the muffins lightly covered at room temperature for up to four days. You want to leave them partially uncovered so the air can circulate...otherwise the tops get soggy!
The tops will remain crispy for about two days. After that, you'll want to pop them in a 357℉ oven for about 5 minutes to re-crisp the tops.
Be sure the oven is fully preheated and ripping hot before adding the muffins. This aids in achieving a high muffin top.
If adding pistachios to the batter, use ½ cup in the batter and ¼ cup to sprinkle over the tops.
To make jumbo muffins, fill 6 holes of a jumbo muffin tin with the batter, sprinkle with pistachios and sugar, then bake for the 5 minutes at 425℉. Reduce the oven temperature and continue baking for another 23-25 minutes.
Nutrition
Calories: 291kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 260mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
