4.7 from 249 votes
Bakery Style Pistachio Muffins
These Pistachio Muffins are bakery-level perfection with their perfectly domed tops and delicious pistachio flavor. And so easy to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings: 12 muffins
Calories: 339 kcal
Course:
Breakfast , Bread
Cuisine:
American
Ingredients
- 1/2 cup salted butter melted
- 3/4 cup granulated sugar
- 2 large eggs
- 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.
Cup of Yum
Notes
- Want to add a nutty crunch? Once the batter is finished, fold in 1/2 cup finely chopped pistachios, salted or unsalted.
- This batter will be thick, which will create that perfect dense and moist bakery-style muffin.
- Use sugar crystals to sprinkle on top instead of granulated sugar to make them fancy.
- For Mini Muffins: Bake at a consistent 350°F for 8 to 10 minutes. For Jumbo Muffin Pans: Start at 425°F for the first 7 minutes, then reduce the heat to 350°F and bake for an additional 18-22 minutes.
Nutrition Information
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
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
300IU
(6%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
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.