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Bakery Style Pistachio Muffins Recipe

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4 from 53 reviews

These Bakery Style Pistachio Muffins are moist, fluffy, and packed with rich pistachio flavor, enhanced by a mix of instant pistachio pudding and chopped pistachios. Topped with crunchy turbinado sugar, these muffins strike a perfect balance between sweet and nutty, making them an irresistible treat for breakfast or an afternoon snack.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 pack (3.4 oz) instant pistachio pudding mix
  • ¼ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ¾ cup granulated sugar

Wet Ingredients

  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • ¼ cup unsalted butter, melted
  • ½ cup full-fat sour cream, room temperature
  • ⅓ cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Toppings and Add-ins

  • ⅓ cup turbinado sugar (for topping)
  • ½ cup shelled pistachios, roughly chopped

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, instant pistachio pudding mix, kosher salt, baking powder, and granulated sugar until evenly combined.
  3. Combine wet ingredients: In another bowl, lightly beat the eggs. Add the vegetable oil, melted butter, sour cream, whole milk, vanilla extract, and almond extract. Mix until smooth and well incorporated.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula, stirring just until combined. Avoid overmixing to keep muffins tender.
  5. Add pistachios: Fold the roughly chopped pistachios into the batter carefully to distribute evenly.
  6. Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
  7. Add turbinado sugar topping: Sprinkle the tops of each muffin generously with the turbinado sugar to create a crunchy topping after baking.
  8. Bake the muffins: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  9. Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Ensure eggs, sour cream, and milk are at room temperature to achieve the best texture.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Chopped pistachios add texture, but you can reserve some for garnish if you prefer.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://justsosavory.com/bakery-style-pistachio-muffins-recipe/