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These bakery style Pistachio Muffins are fluffy, moist and packed with delicious pistachio flavor. With a crisp sugar-coated top, and a pretty light-green crumb, these muffins are a perfect dupe for your local bakery. Your house will smell amazing while they’re baking, thanks to the almond extract and pistachio pudding mix!
Pistachio Muffins Ingredients
To make this muffin recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- All-purpose flour
- Salt
- Baking powder
- Instant pistachio pudding mix: I used Jello brand
- Sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Almond extract
- 2% milk
- Pistachios
- Turbinado sugar
How to Make Pistachio Muffins
- Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with liners.
- In a large mixing bowl, combine the flour, salt, baking powder, and pistachio pudding mix. Stir well.
- In a separate mixing bowl, add the granulated sugar and vegetable oil, and whisk them together. Add the eggs, vanilla extract, almond extract and milk. Whisk vigorously by hand for 1-2 minutes, until the wet ingredients are fully combined and smooth.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth.
- Using a large cookie scoop, spoon batter into the prepared muffin tin. Fill each muffin to just below the top of the muffin liner.
- Top each muffin with ½ teaspoon of turbinado sugar and a sprinkle of chopped pistachios.
- Bake the muffins at 425 degrees for 8 minutes. After 8 minutes, turn down the heat to 350 degrees F and continue baking for approximately 10 more minutes. The muffins are done when the tops spring back when touched, and a toothpick inserted into middle comes out clean.
- Remove the muffins to a cooling rack and allow them to cool to room temperature.
Recipe Tips
- This recipe starts the muffins out in a very hot oven (425 degrees F) in order to help them rise quickly and form the “bakery-style” domed top. It’s important to turn the oven down to 350 degrees F precisely at 8 minutes or they might burn.
- Feel free to add some additional chopped pistachios inside of the muffins if you like!
More Easy Muffin Recipes
- Apple Cinnamon Muffins
- Sweet Potato Muffins
- Pumpkin Muffins
- Cherry Oatmeal Muffins
- Sour Cream Coffee Cake Muffins
Pistachio Muffins
These bakery style pistachio muffins are fluffy, moist and packed with delicious pistachio flavor.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- ½ teaspoon salt
- 2 teaspoons baking powder
- 3.4 oz package instant pistachio pudding mix
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ cup 2% milk
- ¼ cup chopped pistachios
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with liners.
- In a large mixing bowl, combine the flour, salt, baking powder, and pistachio pudding mix. Stir well.
- In a separate mixing bowl, add the granulated sugar and vegetable oil, and whisk them together. Add the eggs, vanilla extract, almond extract and milk. Whisk vigorously by hand for 1-2 minutes, until the wet ingredients are fully combined and smooth.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth.
- Using a large cookie scoop, spoon batter into the prepared muffin tin. Fill each muffin to just below the top of the muffin liner.
- Top each muffin with ½ teaspoon of turbinado sugar and a sprinkle of chopped pistachios.
- Bake the muffins at 425 degrees for 8 minutes. After 8 minutes, turn down the heat to 350 degrees F and continue baking for approximately 10 more minutes. The muffins are done when the tops spring back when touched, and a toothpick inserted into middle comes out clean.
- Remove the muffins to a cooling rack and allow them to cool to room temperature.
Nutrition
Serving: 1Calories: 277kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 28mgSodium: 301mgPotassium: 82mgFiber: 1gSugar: 23gVitamin A: 65IUVitamin C: 0.2mgCalcium: 68mgIron: 1mg
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
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