Description
Make bakery-style pistachio muffins easily at home. Enjoy moist, flavorful muffins with a buttery, sugary topping.
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
Buttery Topping:
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1/4 cup pistachios, chopped fine
Instructions
- Preheat oven to 425 degrees. Prepare muffin tin with liners or grease well.
- Beat sugar and melted butter for 2 minutes until creamy. Add eggs and extracts; mix until combined.
- Sprinkle in pistachio pudding and milk. Mix until combined. Add flour, baking powder, and salt; mix until just incorporated.
- Divide batter among liners, filling 3/4 full. Sprinkle with pistachios (optional).
- Bake at 425 degrees for 7 minutes. Reduce heat to 350 degrees (do not open oven). Bake for 8-10 minutes more, until cooked through.
- Place on a wire rack to cool.
- Dip warm muffins top-down into melted butter, then into sugar.
- Place back onto wire rack to finish cooling.
Notes
- Cover and store leftover muffins at room temperature for 2 days.
- Wrap individually and store in the refrigerator for up to 5 days.
- Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg