Description
Bakery-style pistachio muffins with tall domed tops, a moist buttery crumb, and sweet nutty flavor finished with a sugar-dipped 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
- 1/2 cup granulated sugar (topping)
- 1/2 cup melted butter (topping)
- 1/4 cup pistachios, finely chopped
Instructions
- Preheat oven to 425°F and line or grease a muffin tin.
- Beat melted butter and sugar for 2 minutes until creamy.
- Add eggs, vanilla extract, and almond extract and mix until combined.
- Add pistachio pudding mix and milk and mix gently.
- Add flour, baking powder, and salt and mix just until combined.
- Divide batter into liners, filling about three-quarters full.
- Bake for 7 minutes, then reduce oven temperature to 350°F without opening the door.
- Bake an additional 8 to 10 minutes until fully baked.
- Cool slightly on a wire rack.
- Dip warm muffin tops in melted butter, then roll in sugar.
Notes
- For standard-size muffins, bake 5 minutes at 425°F and 8 to 10 minutes at 350°F. Yields about 14 to 15 muffins.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 420
- Sugar: 38
- Sodium: 320
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 6
- Cholesterol: 95