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!
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
Instructions
- Preheat oven to 425°. Line muffin pan with paper liners.
- In the bowl of a stand mixer, or large bowl with hand held mixer, cream together softened butter and granulated sugar.
- Add in eggs, vanilla extract, almond extract and mix until combined.
- Add in pistachio pudding mix, baking powder, salt and milk. Mix until combined.
- Add in flour until it is well incorperated with ingredients.
- 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).
- Sprinkle with sugar sprinkles (optional).
- Bake in preheated oven for 7 minutes. Reduce heat to 350° and bake for an additional 10 minutes. *see recipe notes*
- 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!