Pistachio Muffins

4.82 from 16 ratings

As a "muffin expert," these pistachio muffins are among my favorites. After months developing recipes for my Muffin Cookbook, I’m sharing top tips for bakery-style muffins you can make at home. With proven success and my 4 key tips, you’ll bake perfect, big muffins using a regular pan!

Prep Time10

Cook Time25

Rest Time15

Course: Dessert

Cuisine: American

Keyword: pistachio muffins

Servings:

Author: Beth

Equipment

Bakery Style Muffins Cookbook
Muffin Pan
Glass Mixing Bowl
My favorite spatula!
Kitchen Scale
Sanding Sugar

Ingredients

3 cups (360g) all-purpose flour
1 cup (200g) granulated sugar
3.4 oz package instant pistachio pudding mix
3 tsp baking powder
1 tsp salt
2 large eggs
1 ½ cup (360ml) buttermilk
½ cup (118ml) vegetable oil
1 tsp vanilla extract
¼ tsp almond extract
½ cup (60g) chopped pistachios

Instructions

In a mixing bowl combine the flour, granulated sugar, pistachio pudding mix, baking powder, and salt. Stir together and set aside.
3 cups (360g) all-purpose flour, 1 cup (200g) granulated sugar, 3.4 oz package instant pistachio pudding mix, 3 tsp baking powder, 1 tsp salt
In a large mixing bowl combine the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract. Stir to combine.
2 large eggs, 1 1/2 cup (360ml) buttermilk, 1/2 cup (118ml) vegetable oil, 1 tsp vanilla extract, 1/4 tsp almond extract
Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with chopped pistachios and sanding sugar.
1/2 cup (60g) chopped pistachios
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.

Video

Notes

For extra crunch, add 1 cup of chopped pistachios to the batter.

Nutrition