Bakery Style Pistachio Muffins
Easy, bakery-style pistachio muffins with tall tops and moist insides, using pistachio pudding mix.
Equipment
- mixing bowls
- whisk
- Rubber spatula
- Standard muffin tin
- Cupcake liners
Ingredients
- 2 cups all-purpose flour
- 1 pack instant pistachio pudding mix 3.4oz
- ¼ teaspoon kosher salt
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup vegetable oil
- ¼ cup unsalted butter melted
- ½ cup full-fat sour cream room temperature
- ⅓ cup whole milk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup turbinado sugar for tops
- ½ cup pistachios shelled and roughly chopped
Instructions
- Line a muffin tin with cupcake liners (or lightly grease the openings).
- Whisk together the flour, pistachio pudding, salt, and baking powder in a bowl and set aside.
- In a large bowl, whisk together the sugar, eggs, vegetable oil, and butter until combined.
- Pour in the sour cream, milk, and extracts, and whisk to combine.
- Pour the dry ingredients into the wet ingredients and use a rubber spatula to slowly mix and fold the batter together.
- Allow the batter to rest while you preheat the oven to 425℉.
- Scoop the batter evenly between the liners and top with coarse sugar and chopped pistachios.
- Bake at 425℉ for 5 minutes, then reduce the heat to 375℉ and bake for an additional 13-15 minutes.
- Transfer the tin to a wire rack to cool for 5 minutes, then remove the muffins from the tin to finish cooling.
Notes
Store the muffins lightly covered at room temperature for up to four days. The tops will remain crispy for about two days. Preheat oven fully before adding muffins.
Nutrition
Serving: 1muffinCalories: 291kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 260mgPotassium: 84mgFiber: 1gSugar: 21gVitamin A: 239IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!