Bakery-Style Pistachio Muffins – A Delicious Recipe
With pistachio pudding in the batter and chopped pistachios on top, these pistachio muffins are delicious for breakfast, brunch, or an afternoon snack.
We love pistachio desserts around here. Whether it’s layered pistachio pudding dessert, white chocolate pistachio cookies, or pistachio pudding cake, the nutty, slightly sweet, earthy flavor of pistachios is hard to resist.
As a fan of indulgent bakery muffins, I knew it was time to create some gorgeous bakery-style pistachio muffins.
Pistachio recipes are especially popular around St. Patrick’s Day due to their vibrant green color, but trust me, there’s never a bad time for these delightful muffins.
Bakery-style pistachio muffins
These pistachio muffins feature beautifully domed tops with a slightly crunchy exterior and a moist, tender muffin underneath.
Instant pistachio pudding mix infuses each bite with unmistakable nutty flavor, while added chopped pistachios contribute extra texture and depth. A hint of almond extract rounds out the flavor profile beautifully.
Whether for a special spring brunch, a cozy weekend breakfast, or an afternoon snack paired with iced shaken espresso or a cinnamon dolce latte, these muffins are sure to delight.
How to make these moist pistachio muffins
Ingredients you’ll need
Gather the following ingredients:
- 2 cups all-purpose flour
- 1 (3.4 ounce) package instant pistachio pudding mix
- ½ cup granulated sugar
- ½ cup lightly packed light brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup roughly chopped shelled pistachios, plus extra for topping (if desired)
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Coarse sugar, for topping
Ensure proper flour measurement for perfect muffins every time. If you’re out of brown sugar, you can quickly mix together a substitute. If your brown sugar has hardened, use my tips to soften it without a trip to the store.
Opt for unsalted pistachios for best flavor. While salted pistachios work in a pinch, they may impart unwanted salinity to your muffins.
The combination of sour cream and instant pudding mix ensures these muffins remain incredibly moist and flavorful.
For a festive touch on St. Patrick’s Day, consider adding a couple of drops of green food coloring for a more vibrant hue.
Making this recipe
This recipe yields 12 standard-size muffins. Grab your favorite muffin tin, either grease it with nonstick spray or line it with paper liners.
In a large bowl, whisk together the dry ingredients: flour, pudding mix, both sugars, baking soda, and salt. Stir in the chopped pistachios and set aside.
In another bowl, whisk together the wet ingredients until smooth: vegetable oil, egg, sour cream, milk, vanilla, and almond extract.
Combine the wet ingredients into the dry mixture and stir just until blended. The batter will be thick!
Divide the batter among the prepared muffin wells, using about 1/4 cup for each to achieve the bakery-style size. An ice cream scoop works wonders here!
Top the muffins with coarse sugar and additional chopped pistachios, if you wish.
Bake the muffins at 375°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins rest in the pan until cool enough to handle, and then transfer them to a wire rack to cool completely.
Storage tips
Store these pistachio muffins in an airtight container at room temperature for up to 3 days. While the tops may lose some crispiness, they’ll still be scrumptious.
You can also freeze them! Just place them in a zip-top freezer bag and freeze for up to a month.
To enjoy, microwave for 30-60 seconds to warm through and thaw.
FAQs
Yes, plain yogurt will work great in this recipe. Greek yogurt is an excellent alternative!
I don’t like using vegetable oil. What can I use instead?
Any neutral oil works fine, so feel free to use your favorite alternative.
