Description
These Easy Bakery-Style Pistachio Muffins are moist, tender, and bursting with nutty flavor. Topped with a buttery sugar glaze and chopped pistachios, they taste just like bakery muffins but are made right at home.
Ingredients
Scale
- 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 (3.4 oz) instant pistachio pudding mix
- 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 (for topping)
- 1/2 cup melted butter (for topping)
- 1/4 cup chopped pistachios (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla extract, and almond extract and mix well.
- Stir in pistachio pudding mix, baking powder, and salt. Add milk, then gradually fold in the flour until just combined.
- Fill muffin cups about 3/4 full with batter.
- In a small bowl, mix 1/2 cup sugar, 1/2 cup melted butter, and 1/4 cup chopped pistachios. Spoon topping over each muffin.
- Bake 18–22 minutes until a toothpick inserted in the center comes out clean and tops are golden.
- Cool in the tin 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Do not overmix batter to keep muffins tender.
- Room temperature ingredients blend more easily and produce a better rise.
- Filling muffins 3/4 full helps achieve bakery-style domes.
- Optional: sprinkle extra chopped pistachios on top for added crunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg