These pistachio muffins are made with real pistachios and instant pistachio pudding mix so they're perfectly moist and bursting with pistachio flavor. I spent half a year testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make gorgeous bakery style muffins at home!
In a mixing bowl combine the flour, granulated sugar, pistachio pudding mix, baking powder, and salt. Stir together and set aside.
In a large mixing bowl combine the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract. Stir to combine.
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.
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.
Notes
For extra crunch, add 1 cup of chopped pistachios to the batter.