Description
These Bakery Style Pistachio Muffins are a delightful treat featuring the rich flavor of pistachio pudding and crunchy chopped pistachios. Soft and moist inside with a subtly sweet and nutty crust topped with turbinado sugar, they bring bakery-quality indulgence to your kitchen in just 30 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 pack instant pistachio pudding mix (3.4 oz)
- ¼ teaspoon kosher salt
- 2 teaspoons baking powder
- ¾ cup granulated sugar
Wet Ingredients
- 2 large eggs (room temperature)
- â…“ cup vegetable oil
- ¼ cup unsalted butter (melted)
- ½ cup full-fat sour cream (room temperature)
- â…“ cup whole milk (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Toppings
- â…“ cup turbinado sugar (for tops)
- ½ cup pistachios (shelled and roughly chopped)
Instructions
- Prepare the Muffin Tin: Line a muffin tin with cupcake liners or lightly grease the openings to prevent sticking.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, instant pistachio pudding mix, kosher salt, and baking powder. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, and melted butter until fully combined and smooth.
- Add More Wet Ingredients: Pour in the sour cream, whole milk, vanilla extract, and almond extract. Whisk together until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold and mix the batter, scraping the bottom of the bowl to incorporate all flour. Be careful not to overmix; the batter will be thick.
- Rest the Batter and Preheat Oven: Allow the batter to rest while you preheat the oven to 425°F (220°C).
- Fill Muffin Tin and Add Toppings: Evenly scoop the batter into the muffin liners, filling them about three-quarters full. Sprinkle each muffin with turbinado sugar and chopped pistachios for a crunchy top.
- Bake in Two-Stage Process: Bake the muffins at 425°F for 5 minutes to create a light rise, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Cool the Muffins: Transfer the muffin tin to a wire rack and let cool for 5 minutes. Then remove the muffins from the tin and allow them to cool completely on the rack before serving.
Notes
- For best texture, ensure all wet ingredients are at room temperature before mixing.
- Do not overmix batter to avoid dense muffins; fold ingredients until just combined.
- Use turbinado sugar for a crunchy topping; regular granulated sugar can be substituted but will be less crispy.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Preheating the oven fully before baking is essential for proper rise.
