Go Back
–+ servings
Bakery-Style Moist Pistachio Muffins

Bakery-Style Moist Pistachio Muffins

Make easy, moist, and fluffy pistachio muffins at home that taste just like they came from a bakery.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 280 kcal

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup shelled, unsalted pistachios, finely chopped

Wet Ingredients

  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ½ cup milk
  • ¼ cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup pistachio paste or 2 tablespoons pistachio extract optional, for color/flavor

Toppings

  • ¼ cup shelled pistachios, roughly chopped for topping
  • 2 tablespoons granulated sugar for topping

Instructions
 

Baking Instructions

  • Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together the flour, ¾ cup sugar, baking powder, and salt. Stir in the finely chopped pistachios.
  • In a separate medium bowl, whisk together the melted butter, eggs, milk, yogurt or sour cream, vanilla extract, almond extract, and pistachio paste or extract, if using.
  • Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for moist muffins.
  • Prepare the crumb topping: Mix the remaining 2 tablespoons of sugar with the roughly chopped pistachios.
  • Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  • Sprinkle the pistachio crumb topping mixture over the top of each muffin.
  • Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a stronger green color, you can add a drop or two of green food coloring along with the wet ingredients. If you do not have pistachio paste or extract, increase the almond extract to ¾ teaspoon for flavor depth. To achieve bakery-style domed tops, start the bake at a higher temperature (400°F) for the first few minutes before lowering it.

Nutrition

Serving: 1muffinCalories: 280kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 55mgSodium: 180mgFiber: 1gSugar: 18g
Keyword bakery style, Bakery-Style Moist Pistachio Muffins, moist muffins, pistachio muffins, vegetarian muffins
Tried this recipe?Let us know how it was!