Easy Bakery-Style Pistachio Muffins Recipe

Introduction

These easy bakery-style pistachio muffins are soft, moist, and bursting with nutty flavor. Perfect for breakfast or an afternoon treat, they offer a delightful twist with instant pistachio pudding mix and chopped pistachios. You’ll love how simple they are to make and how delicious they taste.

Ingredients

• 1/2 cup salted butter (melted)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 box instant pistachio pudding mix (3.4 oz)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (room temperature)
• 1 3/4 cups all-purpose flour (spoon measured)
• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 1/4 cup chopped pistachios (fine)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, whisk together the melted butter, 3/4 cup sugar, eggs, vanilla extract, and almond extract until smooth and creamy.
3. Step 3: Add the instant pistachio pudding mix, baking powder, salt, and milk. Stir until fully combined.
4. Step 4: Gradually fold in the flour, mixing just until there are no more dry spots. Avoid overmixing to keep muffins tender.
5. Step 5: In a small bowl, combine the 1/2 cup sugar, melted butter, and finely chopped pistachios to create a crumbly topping.
6. Step 6: Scoop the batter evenly into the prepared muffin tin, filling each about 2/3 full. Sprinkle the pistachio crumb topping evenly over each muffin.
7. Step 7: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra crunch, toast the chopped pistachios before adding them to the topping.
• Substitute almond extract with lemon zest for a citrus twist.
• Use whole milk or buttermilk for richer flavor.
• Add 1/4 cup white chocolate chips to the batter for extra sweetness.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped in plastic wrap, then place in a freezer bag for up to 2 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can. Reduce or omit any additional salt in the recipe to balance the flavors when using unsalted butter.

What can I do if I don’t have instant pistachio pudding mix?

Substitute with vanilla or almond-flavored instant pudding mix, but the pistachio flavor will be less pronounced. Alternatively, add 1/4 teaspoon pistachio extract for added taste.

Easy Bakery-Style Pistachio Muffins Recipe

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★★★★★

4.5 from 131 reviews

These Easy Bakery-Style Pistachio Muffins are delightfully moist and flavorful, featuring a rich pistachio taste enhanced by a creamy pistachio pudding mix. Perfect for breakfast or a snack, they’re simple to make with a buttery, tender crumb and a hint of almond and vanilla extracts for extra depth.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast; Snack; Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 1/2 cup salted butter (melted)
• 3/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 box instant pistachio pudding mix (3.4 oz)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (room temperature)
• 1 3/4 cups all-purpose flour (spoon measured)

Topping

• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 1/4 cup pistachios (chopped fine)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix wet ingredients: In a large bowl, combine the melted butter, 3/4 cup granulated sugar, eggs, vanilla extract, and almond extract. Beat together until smooth and well blended.
3. Add pudding mix and dry ingredients: Stir in the instant pistachio pudding mix until incorporated. Then mix in the baking powder, salt, and flour, alternating with milk, beginning and ending with the flour. Stir gently until just combined, ensuring not to overmix to keep muffins tender.
4. Fill muffin cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
5. Prepare topping: In a small bowl, mix the 1/2 cup granulated sugar with the melted butter until combined. Sprinkle this mixture over the tops of the muffins, then evenly distribute the finely chopped pistachios on top.
6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Cool and serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

• Use room temperature eggs and milk for a smoother batter.
• Don’t overmix the batter to avoid dense muffins.
• The pistachio pudding mix adds both moisture and flavor to the muffins.
• You can substitute the salted butter with unsalted butter and add a pinch more salt if preferred.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Pistachio muffins, pistachio pudding, easy muffins, bakery-style muffins, nutty muffins, almond extract, moist muffins