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A tray of tall, green pistachio muffins topped with chopped nuts and sparkling sugar.
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Easy Bakery Style Pistachio Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 340kcal

Ingredients

  • 2 cups all -purpose flour
  • 1 cup granulated sugar
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon sal t
  • 2 large eggs , room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled pistachios, finely chopped
  • 2 tablespoons coarse sparkling sugar

Instructions

  • Preheat oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
  • In a large mixing bowl, whisk together the flour, granulated sugar, dry pistachio pudding mix, baking powder, and salt.
  • In a separate medium bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and almond extract until well combined.
  • Create a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spatula until just combined; do not overmix.
  • Gently fold in half of the chopped pistachios into the batter.
  • Distribute the batter evenly among the 12 muffin cups, filling each to the brim to ensure a tall dome.
  • Sprinkle the tops with the remaining chopped pistachios and the coarse sparkling sugar.
  • Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 13 to 15 minutes until a toothpick comes out clean.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.