Bakery-Style Pistachio Muffins (Print-Friendly Version)
Moist, buttery pistachio muffins with classic tall tops and a rich nutty crumb. Jumbo-sized and bakery-inspired.
# Ingredients You'll Need:
→ Batter
01 -
melted 115 grams salted butter
02 -
150 grams granulated sugar
03 -
2 large eggs at room temperature
04 -
5 millilitres vanilla extract
05 -
5 millilitres almond extract
06 -
96 grams instant pistachio pudding mix (3.4 oz box)
07 -
10 grams baking powder
08 -
2.5 grams salt
09 -
milk, 120 millilitres at room temperature
10 -
all-purpose flour, 220 grams, spooned and levelled
→ Buttery Topping
11 -
115 grams melted butter
12 -
100 grams granulated sugar
13 -
30 grams finely chopped pistachios
# How to Make It:
01 -
Set the oven to 220°C. Prep a muffin tin with parchment or cupcake liners, or grease it well with butter or nonstick spray.
02 -
With a hand mixer or stand mixer and paddle attachment, blend the sugar and melted butter for about 2 minutes until it looks lighter and creamy.
03 -
Mix in the eggs, vanilla extract, and almond extract until just combined.
04 -
Add the instant pistachio pudding mix to the bowl and pour in the milk; mix briefly until just combined.
05 -
Fold in the all-purpose flour, baking powder, and salt; mix on low speed just until the flour is incorporated, avoiding overmixing.
06 -
Scoop the batter evenly into the muffin liners, filling each about three-quarters full. Optionally top with chopped pistachios.
07 -
Bake the muffins at 220°C for 7 minutes. Don’t open the oven door during this time.
08 -
Without peeking, lower the oven temperature to 175°C and continue baking for another 8 to 10 minutes until a toothpick in the center comes out clean. Move the muffins to a wire rack to cool down.
09 -
When muffins are still a bit warm, dip the tops into melted butter, then coat them in granulated sugar. Put them back on the wire rack to cool completely.
10 -
Keep the cooled muffins covered at room temperature for up to 2 days, or wrap them individually and refrigerate for up to 5 days. You can freeze muffins for up to 3 months; thaw them in the fridge or at room temp.
# Extra Information:
01 -
For regular muffins, use a 12-cup muffin pan and cut the total baking time to around 14 minutes: 5 minutes at 220°C and then 8–10 minutes at 175°C. This makes 14–15 regular muffins.
02 -
To keep the muffins tender with a nice dome shape, don’t overmix the batter.