Bakery Style Pistachio Muffins

These bakery style pistachio muffins taste just like the muffins you would get at a bakery! Spongy and dense on the inside, with the perfect flavor of pistachio and sweetness!

I’m a sucker when it comes to baked goods. Muffins are one of my favorites! Especially a bakery style muffin. They are so big, fluffy and delicious. Nothing beats a bakery style muffin. And that is why I am posting a bakery style pistachio muffin recipe.

To me, the meaning “bakery style” when it comes to muffins means that they are pretty large.

Larger than your typical muffin you would make in the standard size muffin tins. Unless you made them in the jumbo tins that have a count of 6 rather than 12.

I used my jumbo muffin tin to make these muffins. I also used some fancy muffin cup liners as well. I wanted to get the full bakery style experience going on!

Every muffin recipe I’ve made, the batter was pretty runny. But I noticed this batter was pretty thick. I got a little nervous that they were going to be a complete fail. But they were far from that!

I hate using the word “moist” for obvious reasons. It doesn’t really bother me all that much. But I know it bothers a lot of people, so I’m looking out for my viewers! I’ll use the word “dense” instead.

These muffins are so dense, and fluffy on the inside! Who likes a dry muffin? I know I don’t. In fact, the density of a muffin is one of the first things I notice and look for when I bite in!

If you make these bakery style pistachio muffins, I hope you enjoy!

Make sure to check me out on Facebook and Instagram @thehungrylyoness!

Check out my recipe for cream cheese pistachio cookies! https://thehungrylyoness.com/2019/05/31/cream-cheese-pistachio-cookies/

Bakery Style Pistachio Muffins

These bakery style pistachio muffins taste just like the muffins you would get at a bakery! Spongy and dense on the inside, with the perfect flavor of pistachio and sweetness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract if you aren't a fan of almond flavor, leave this ingredient out.
• 3.4 ounce package of instant pistachio pudding mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 cups all purpose flour
• sugar sprinkles for topping – optional

Method

 

1. Preheat oven to 425°. Line muffin pan with paper liners.
2. In the bowl of a stand mixer, or large bowl with hand held mixer, cream together softened butter and granulated sugar.
3. Add in eggs, vanilla extract, almond extract and mix until combined.
4. Add in pistachio pudding mix, baking powder, salt and milk. Mix until combined.
5. Add in flour until it is well incorperated with ingredients.
6. Using an ice cream scoop, or a tablespoon sized spoon, (batter will be on the thicker side) divide batter amongst each muffin cup (making either 12 standard size muffins or 6 jumbo muffins).
7. Sprinkle with sugar sprinkles (optional).
8. Bake in preheated oven for 7 minutes. Reduce heat to 350° and bake for an additional 10 minutes. *see recipe notes*
9. Let cool on cooling rack, enjoy!

Notes

I made my muffins jumbo size. I used a 6 muffin tin and jumbo size paper liners.

If you are using standard size muffin tin (12 muffins) bake time would be 7 minutes at 425 degrees, then additional 10 minutes at 350 degrees.

If you are using jumbo size pan, bake for 7 minutes at 425 degrees, and additional 12 minutes at 350 degrees.

Always use the toothpick trick. Insert a toothpick in the middle of largest muffin to make sure it comes out clean or crumbly, not wet and sticky!