Easy Bakery-Style Pistachio Muffins are soft, moist, and bursting with buttery, nutty flavor. These muffins feature the tall, golden-domed tops reminiscent of bakery treats, a tender crumb inside, and an irresistible sugar-dipped topping. Enhanced with instant pistachio pudding mix and almond extract, they’re full of flavor and perfect for breakfast, brunch, or a sweet afternoon indulgence.
Why You’ll Love This Recipe
These muffins are simple to make yet deliver professional bakery-style results. The secret is the high baking temperature to achieve that classic domed top and the unique combination of pistachio pudding mix and almond extract that creates an aromatic, nutty depth. The sugar-dipped tops add a sweet crunch, making every bite a delicious contrast of textures. They’re freezer-friendly, great for make-ahead baking, and versatile enough to serve for any occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Muffins:
- ½ cup salted butter, melted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 (3.4 oz) box instant pistachio pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk, room temperature
- 1¾ cups all-purpose flour, spooned and leveled
- ¼ cup chopped pistachios (optional, for topping)
Buttery Topping:
- ½ cup melted butter
- ½ cup granulated sugar
Directions
1. Preheat and Prepare:
Preheat oven to 425°F (218°C). Line a muffin tin with parchment or standard cupcake liners. You may also grease the muffin tin with butter or nonstick spray.
2. Make the Muffin Batter:
Using a hand mixer or stand mixer with paddle attachment, beat the melted butter and sugar for about 2 minutes until light and creamy. Add in the eggs, vanilla extract, and almond extract, mixing until just combined.
3. Add Flavor and Dry Ingredients:
Stir in the pistachio pudding mix and milk. Then, add flour, baking powder, and salt. Mix just until combined—do not overmix.
4. Fill the Muffin Tin:
Divide the batter evenly into 8 muffin cups, filling each about ¾ full. Sprinkle chopped pistachios on top if desired.
5. Bake with Temperature Shift:
Bake at 425°F for 7 minutes. Without opening the oven, reduce temperature to 350°F (177°C) and continue baking for another 8–10 minutes until a toothpick inserted in the center comes out clean.
6. Sugar Dip Topping:
Let muffins cool slightly on a wire rack until warm but easy to handle. Prepare two small bowls—one with melted butter and the other with granulated sugar. Dip the tops of each muffin into the melted butter, then into the sugar, rolling gently to coat.
7. Cool and Serve:
Place muffins back on the wire rack to finish cooling.
Servings and timing
Servings: 8 jumbo muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Variations
- Standard-Size Muffins: Use a 12-cup muffin tin and bake for 5 minutes at 425°F, then 8–10 minutes at 350°F. Yields 14–15 muffins.
- Add-ins: Fold in ½ cup white chocolate chips or chopped pistachios for added texture and flavor.
- Lemon Pistachio: Add 1 teaspoon lemon zest to the batter for a fresh citrusy note.
- Frosted Version: Top cooled muffins with a light glaze made of powdered sugar and milk for a more dessert-like finish.
Storage/Reheating
Store muffins at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight. Warm in the microwave for 10–15 seconds for a just-baked feel.
FAQs
Can I make these muffins without pistachio pudding mix?
The pudding mix adds both flavor and moisture. While the recipe is designed around it, you could experiment with finely ground pistachios and a touch more almond extract, though results may vary.
Why start baking at a high temperature?
Baking initially at 425°F helps the muffins rise quickly and form a tall, domed top before the center sets, creating that signature bakery-style appearance.
Can I use unsalted butter?
Yes, simply add an additional ¼ teaspoon of salt to the batter if using unsalted butter.
Do I need to use almond extract?
Almond extract enhances the nutty flavor and complements the pistachio pudding. You can omit it, but the flavor will be milder.
What if I don’t have cupcake liners?
You can grease each muffin cup thoroughly with butter or cooking spray to prevent sticking.
Can I skip the buttery sugar topping?
Yes, but the topping adds a delightful crunch and flavor. Alternatively, dust the tops with powdered sugar or leave them plain.
Are these muffins very sweet?
They are moderately sweet, especially with the sugar topping. You can reduce the sugar in the batter slightly if desired.
Can I make this recipe dairy-free?
Use plant-based butter and milk alternatives. Check that the pudding mix is also dairy-free if needed.
Can I freeze the muffins?
Yes, wrap each muffin tightly and freeze for up to 3 months. Thaw at room temperature and reheat before serving.
What is the texture of these muffins like?
They have a soft, moist crumb with a tender interior and a slight crisp from the sugared tops—classic bakery-style texture.
Conclusion
These Easy Bakery-Style Pistachio Muffins are a delightful blend of soft, fluffy texture and nutty sweetness. With high domes, a sugar-coated crust, and a tender center, they look and taste like they came straight from a café display. Perfect for breakfast, brunch, or a midday snack, they’re quick to make, freezer-friendly, and sure to impress anyone who takes a bite.
PrintEasy Bakery-Style Pistachio Muffins
These easy bakery-style pistachio muffins have tall, golden domes and a moist, buttery crumb with a rich nutty flavor. Made with pistachio pudding mix for added softness and topped with a buttery sugar coating, they’re irresistibly good and perfect for breakfast or snacking.
- Prep Time: 00:10
- Cook Time: 00:18
- Total Time: 00:28
- Yield: 8 large, bakery-sized muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 (3.4 oz) box 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 (spoon measured)
- 1/4 cup pistachios, finely chopped (optional, for topping)
- 1/2 cup melted butter (for topping)
- 1/2 cup granulated sugar (for topping)
Instructions
- Preheat oven to 425°F (218°C). Line a muffin tin with parchment liners or cupcake liners, or grease generously.
- In a mixing bowl, beat together melted butter and sugar for 2 minutes until light and creamy.
- Add eggs, vanilla extract, and almond extract. Mix until just combined.
- Sprinkle in pistachio pudding mix and pour in milk. Mix briefly to combine.
- Add flour, baking powder, and salt. Mix until just combined. Do not overmix.
- Divide the batter evenly among 8 muffin liners, filling each about 3/4 full. Optionally sprinkle chopped pistachios on top.
- Bake at 425°F for 7 minutes, then reduce temperature to 350°F (do not open the oven) and continue baking for 8–10 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer muffins to a wire rack to cool slightly.
- While muffins are still warm but cool enough to handle, dip the tops in melted butter and then roll in granulated sugar.
- Place back on the wire rack to finish cooling completely.
Notes
- For standard-size muffins, use a 12-count pan and bake for 5 minutes at 425°F, then 8–10 minutes at 350°F. Makes 14–15 standard muffins.
- Do not overmix the batter—mix just until ingredients are incorporated.
- Store covered at room temperature for 2 days, in the fridge for 5 days, or freeze up to 3 months.
- Thaw frozen muffins in the refrigerator or at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 370
- Sugar: 28g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg