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Easy Bakery-Style Pistachio Muffins

Soft, slightly sweet muffins kissed with pistachio crunch, perfect for sharing or enjoying with coffee.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1/2 cup salted butter (melted)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temp)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 box instant pistachio pudding mix (3.4 oz box)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (room temp)
  • 1 3/4 cups all-purpose flour (spoon measured)
Topping
  • 1/2 cup granulated sugar (for coating)
  • 1/2 cup melted butter (for dipping)
  • 1/4 cup pistachios (chopped fine)

Method
 

Preparation
  1. Preheat the oven to 425°F. Line a muffin tin with parchment liners or grease with butter or nonstick spray.
  2. Using a hand mixer, beat together 3/4 cup sugar and 1/2 cup melted butter for 2 minutes until light and creamy.
  3. Add the eggs, vanilla extract, and almond extract; mix until just combined.
  4. Sprinkle in the instant pistachio pudding mix and pour in the milk. Mix until just combined.
  5. Add the flour, baking powder, and salt. Mix only until the flour is just barely incorporated.
  6. Divide the batter among the liners, filling each about 3/4 full. If desired, sprinkle the tops with chopped pistachios.
Baking
  1. Bake at 425°F for 7 minutes. Without opening the oven, reduce the heat to 350°F and continue baking for 8–10 minutes, or until a toothpick comes out clean.
  2. Place the pan on a wire rack to cool slightly.
Finishing Touch
  1. Prepare two bowls: one with 1/2 cup melted butter and the other with 1/2 cup granulated sugar.
  2. While muffins are warm, dip the tops into melted butter, then into sugar to coat evenly.
  3. Return the muffins to the wire rack to finish cooling.

Notes

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Muffins freeze well for up to 3 months.