Description
Delicious and easy-to-make bakery-style pistachio muffins with a rich nutty flavor and buttery glaze.
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 instant pistachio pudding mix (3.4 oz)
- 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 melted butter (for glazing)
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven: Preheat your oven to 425°F (220°C) and prepare your muffin tin with parchment liners or non-stick spray.
- Mix butter and sugar: In a large mixing bowl, combine the melted butter and granulated sugar. Beat on medium speed for about 2 minutes until creamy.
- Add eggs and extracts: Crack in the room temperature eggs, then add the vanilla and almond extracts. Mix until smooth; do not overmix.
- Incorporate pudding and milk: Sprinkle in the pistachio pudding mix followed by the milk. Stir gently until no dry spots remain.
- Fold in dry ingredients: Carefully fold in the flour, baking powder, and salt until just combined.
- Divide the batter: Fill each muffin liner about 3/4 full with batter and sprinkle chopped pistachios on top if desired.
- Bake to perfection: Bake for 7 minutes at 425°F, then lower to 350°F (180°C) for an additional 8-10 minutes. Check for doneness with a toothpick.
- Glaze your muffins: Allow the muffins to cool slightly, then dip each top in melted butter and sprinkle with sugar.
- Store and enjoy: Keep your muffins at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
For extra flavor, try adding chocolate chips or dried cranberries. Allow butter and eggs to reach room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pistachio muffins, bakery-style muffins, bakery muffins, easy muffin recipe, nutty muffins