Bakery Style Pistachio Muffins
User Reviews
4.7
Bakery Style Pistachio Muffins
Description
This recipe produces bakery-style muffins with a distinctive pistachio flavor derived from instant pudding mix incorporated into a dense batter. The combination of melted salted butter and sugar yields a moist and tender crumb. Eggs and vanilla add richness, while baking powder provides lift. A sprinkle of granulated sugar on top creates a sweet, slightly crunchy crust after baking.
The method involves an initial high-heat bake to set the muffins quickly, then lowering the temperature for even cooking to avoid over-browning. The muffins are filled about three-quarters full to allow rise without overflow. Optionally, folding in finely chopped pistachios intensifies the nutty character and texture contrast.
These muffins are suitable for breakfast or snacks with their balanced sweetness and moist crumb. Variations include using sugar crystals instead of granulated sugar for a decorative touch or adjusting baking times for mini or jumbo muffin pans.
The recipe notes highlight that the thick batter consistency is key to achieving that classic bakery muffin density and moistness. Adjusting baking times according to muffin size ensures consistent results.
Ingredients
- 1/2 cup butter melted, salted
- 3/4 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 3.4 ounce package pistachio instant pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/4 cup granulated sugar for topping
Instructions
- Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners.
- Melt 1/2 cup salted butter in a microwave-safe bowl on 50% power in 20-second increments until fully melted.
- In a large bowl, use a hand mixer to beat the melted butter and 3/4 cup granulated sugar until well combined, about 1 minute. Add 2 large eggs and 1 teaspoon vanilla extract, then mix until just incorporated.
- Add in 3.4 ounce package pistachio instant pudding mix, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup milk. Mix to combine. Add in 2 cups all-purpose flourand mix until flour has been incorporated. The batter will be thick.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the tops with 1/4 cup granulated sugar.
- Bake for 7 minutes at 425°F (220°C). Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 10 more minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the muffin tin and transfer to a wire rack to cool completely.
Notes
- Fold in 1/2 cup finely chopped pistachios into the batter to add a nutty crunch.
- Use sugar crystals on top instead of granulated sugar to enhance appearance and texture.
- For mini muffins, bake at 350°F for 8 to 10 minutes for proper doneness.
- For jumbo muffins, begin baking at 425°F for 7 minutes, then reduce to 350°F and continue baking for 18-22 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 339kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 282mg | 12% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 300IU | 6% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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