Description
Easy bakery-style pistachio muffins perfect for a sweet treat. Enjoy the rich pistachio flavor in every bite.
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 (3.4 oz) instant pistachio pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, room temperature
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar (for topping)
- 1/2 cup melted butter (for topping)
- 1/4 cup pistachios, chopped fine (for topping)
Instructions
- Preheat oven to 425 degrees. Prepare a muffin tin with liners or grease well.
- Beat sugar and melted butter for 2 minutes until creamy. Add eggs, vanilla, and almond extract; mix until combined.
- Sprinkle in pistachio pudding mix and milk. Mix until combined. Add flour, baking powder, and salt; mix until just incorporated. Do not overmix.
- Divide batter among liners, filling 3/4 full. Sprinkle with chopped pistachios (optional).
- Bake at 425 degrees for 7 minutes. Reduce heat to 350 degrees (do not open oven) and bake for 8-10 minutes, until cooked through.
- Place on a wire rack to cool.
- Dip warm muffins top-down into melted butter, then into sugar. Place on rack to finish cooling.
- Cover and store at room temperature for 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw before serving.
Notes
- Ensure ingredients are at room temperature for best results.
- Do not overmix the batter for tender muffins.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg