Bakery-Style Pistachio Muffins 

These Bakery-Style Pistachio Muffins are a delightful treat that combines the rich, nutty flavor of pistachios with a moist, fluffy texture. Inspired by classic bakery offerings, these muffins boast tall, domed tops and a crunchy sugar coating. The secret to their irresistible taste lies in the use of instant pistachio pudding mix, which imparts both flavor and moisture. With a hint of almond extract and a generous sprinkle of chopped pistachios, these muffins are perfect for breakfast, brunch, or a midday snack.

Ingredients

• 2 cups all-purpose flour
  
  

• 1 package (3.4 oz) instant pistachio pudding mix
  
  

• 2 teaspoons baking powder
  
  

• ¼ teaspoon kosher salt
  
  

• ¾ cup granulated sugar
  
  

• 2 large eggs, room temperature
  
  

• ⅓ cup vegetable oil
  
  

• ¼ cup unsalted butter, melted
  
  

• ½ cup full-fat sour cream, room temperature
  
  

• ⅓ cup whole milk, room temperature
  
  

• 1 teaspoon vanilla extract
  
  

• ½ teaspoon almond extract
  
  

• ⅓ cup turbinado or coarse sugar (for topping)
  
  

• ½ cup shelled pistachios, roughly chopped
  
  

Directions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.
   
   

2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pistachio pudding mix, baking powder, and salt.
   
   

3. Prepare Wet Ingredients: In a large bowl, combine the granulated sugar, eggs, vegetable oil, melted butter, sour cream, whole milk, vanilla extract, and almond extract. Whisk until the mixture is smooth and well combined.
   
   

4. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
   
   

5. Fill Muffin Tin: Divide the batter evenly among the muffin wells, filling each about ¾ full. Sprinkle the tops with chopped pistachios and turbinado sugar.
   
   

6. Bake: Bake in the preheated oven for 5 minutes. Then, reduce the temperature to 350°F (175°C) without opening the oven door, and continue baking for an additional 15–17 minutes, or until a toothpick inserted into the center comes out clean.
   
   

7. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
   
   

Nutrition (per serving)

• Calories: Approximately 291 kcal
  
  

• Carbohydrates: 38 g
  
  

• Protein: 5 g
  
  

• Fat: 14 g
  
  

• Saturated Fat: 3 g
  
  

• Cholesterol: 45 mg
  
  

• Sodium: 180 mg
  
  

• Fiber: 2 g
  
  

• Sugar: 19 g