... Print

Easy Bakery-Style Moist Pistachio Muffins

Three golden brown pistachio muffins stacked on a white plate, drizzled with a light glaze and topped with chopped nuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake moist, fluffy pistachio muffins with a perfect bakery dome. This simple recipe uses common ingredients and comes together quickly for a delicious breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shelled, unsalted pistachios, finely chopped, plus extra for topping
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk (buttermilk recommended for moisture)
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup pistachio pudding mix (dry powder)
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and dry pistachio pudding mix. Stir in the finely chopped pistachios.
  3. In a separate medium bowl, whisk together the melted butter, milk, yogurt or sour cream, eggs, vanilla extract, and almond extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for fluffy muffins.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the tops with extra chopped pistachios.
  6. Bake for 5 minutes at 400°F. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. If using the glaze, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over cooled muffins.

Notes

  • For the best bakery-style dome, start baking at a higher temperature (400°F) for the first 5 minutes before lowering the heat.
  • If you are planning your weekly meals, these freeze well for quick grab-and-go options, similar to what you might find with meal planning services.
  • Using buttermilk or sour cream adds necessary acid and fat for a tender crumb, improving texture over standard milk.

Nutrition

Find it online: https://carlacooking.com/pistachio-muffins-easy-bakery-style-moist/