Bakery Style Pistachio Muffins

One pistachio muffin with the liner pulled down.

4.94 from 30 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 291kcal

Author: Callan Wenner

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

US Customary - Metric

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