Bakery Style Pistachio Muffins
Bakery Style Pistachio Muffins combine instant pistachio pudding mix with a rich batter of melted salted butter, eggs, and flour to create dense and moist muffins. These muffins have a tender crumb with a subtle nutty flavor from pistachio and a crunchy sugar topping. The batter is thick and yields bakery-quality muffins with an appealing texture and sweetness. Optional chopped pistachios can be folded in for added crunch. The baking process starts hot and then lowers to finish baking, which helps form a golden crust while keeping the interior soft.
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
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 339
% 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.