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Easy Bakery-Style Pistachio Muffins

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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.

Ingredients

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  • 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

  1. Preheat oven to 425°F (218°C). Line a muffin tin with parchment liners or cupcake liners, or grease generously.
  2. In a mixing bowl, beat together melted butter and sugar for 2 minutes until light and creamy.
  3. Add eggs, vanilla extract, and almond extract. Mix until just combined.
  4. Sprinkle in pistachio pudding mix and pour in milk. Mix briefly to combine.
  5. Add flour, baking powder, and salt. Mix until just combined. Do not overmix.
  6. Divide the batter evenly among 8 muffin liners, filling each about 3/4 full. Optionally sprinkle chopped pistachios on top.
  7. 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.
  8. Transfer muffins to a wire rack to cool slightly.
  9. While muffins are still warm but cool enough to handle, dip the tops in melted butter and then roll in granulated sugar.
  10. 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

Find it online: https://yumfoodusa.com/easy-bakery-style-pistachio-muffins/