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Bakery-Style Moist Pistachio Muffins

Close-up of a moist pistachio muffin broken open, showing the crumb texture and green pistachio pieces, topped with sugar and nuts.
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Make soft, fluffy, bakery-style pistachio muffins at home. This easy recipe uses simple ingredients to create tender crumb muffins with rich nutty flavor.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup finely chopped raw pistachios, plus extra for topping
  • 1/4 cup pistachio pudding mix (instant)
  • 1/4 cup water (for pudding mix)
  • Optional: 1/4 cup coarse sugar for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a small bowl, whisk together the water and instant pistachio pudding mix until combined. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
  4. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy. This step helps create a tender crumb.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. In a separate small bowl, whisk together the milk and sour cream (or yogurt).
  7. Alternately add the dry ingredient mixture and the wet ingredient mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Gently fold in the finely chopped pistachios and the prepared pistachio pudding mixture until just incorporated.
  9. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the tops with extra chopped pistachios and coarse sugar, if using.
  10. Bake at 400 degrees Fahrenheit for 5 minutes. Then, without opening the oven door, reduce the temperature to 375 degrees Fahrenheit (190 Celsius) and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean. This temperature change helps create bakery-style domes.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute 1/4 cup of the milk with 1/4 cup of melted white chocolate chips mixed into the wet ingredients.
  • If you want a stronger green color, add 1-2 drops of green food coloring when mixing the wet ingredients.
  • These homemade pistachio muffins freeze well for up to three months when stored in an airtight container.

Nutrition

Find it online: https://alchemychef.com/pistachio-muffins-best-recipe-moist/