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Pistachio Muffins

Pistachio muffins with one cut open on wire rack
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Whip up these incredibly soft and flavorful Bakery-Style Pistachio Muffins! My little secret (it’s the pistachio pudding mix!) makes them extra moist, gives them that beautiful green hue, and a flavor that’s just chef’s kiss. They’re perfect for a special breakfast, a lovely brunch, or just when you need a delicious treat! Trust me, these are a keeper.

Ingredients

Scale

For the Dry Stuff:

  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 (3.4 oz) package instant pistachio pudding mix (this is key!)
  • 3 tsp baking powder
  • 1 tsp salt

For the Wet Stuff:

  • 2 large eggs (try to get them to room temp!)
  • 1 ½ cups (360ml) buttermilk (No buttermilk? See my tip below!)
  • ½ cup (118ml) vegetable oil
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (a little goes a long way, but oh, the flavor!)

For Topping & Yumminess:

  • ½ cup (60g) chopped pistachios, divided
  • Sanding sugar (optional, but it adds a lovely sparkle and crunch!)

Instructions

  1. Get Dry Ingredients Ready: In a big bowl, whisk together the flour, sugar, pistachio pudding mix, baking powder, and salt. Make sure it’s all nicely combined.
  2. Mix the Wet: In a separate bowl, whisk your eggs. Then stir in the buttermilk, oil, vanilla extract, and almond extract until smooth.
  3. Combine Gently: Pour the wet ingredients into the dry ingredients. Using a spatula, fold them together just until you don’t see dry flour. A few lumps are perfectly fine – actually, they’re good! This batter will be thick. Don’t you dare overmix it!
  4. Rest the Batter & Heat Oven: Cover the bowl and let the batter rest on the counter for 15 minutes. This is crucial! While it’s resting, preheat your oven to a hot 425°F (220°C). Make sure an oven rack is in the middle.
  5. Fill Your Muffin Pan: Line 6 wells of a standard 12-cup muffin pan with paper liners (use every other well – this gives them room to puff!). Generously fill these 6 liners right to the top with half your batter. Sprinkle with some of your chopped pistachios and a little sanding sugar, if you’re using it.
  6. The Two-Temp Bake: Pop the pan into your hot oven. Bake at 425°F (220°C) for exactly 7 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F (180°C). Continue baking for another 16-20 minutes. They’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Cool Down: Let the muffins cool in the pan for about 5-10 minutes. This helps them set. Then, gently move them to a wire rack to cool completely.
  8. Second Batch (if making all 10): If you have leftover batter for the remaining 4-5 muffins, remember to heat your oven back up to 425°F (220°C) before baking the next round. Repeat steps 5-7.

Notes

  • Serving Ideas: These are heavenly served warm. A little pat of butter is nice, but they’re so moist, they really don’t need it. Perfect with your morning coffee or as an afternoon pick-me-up!
  • Tips & Tricks for Success:
    • No Buttermilk? No Problem! Make your own: add 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of regular milk. Let it sit for 5-10 minutes until it looks a bit curdled. Easy peasy!
    • For those Perfect Domes: Seriously, don’t skip the 15-minute batter rest. And filling every other muffin cup really helps them get tall!
    • The Golden Rule: Do not overmix the batter! A slightly lumpy, thick batter is your friend for tender, fluffy muffins.
    • No Peeking! Try your best not to open the oven door during those first 7 minutes of high-heat baking.
  • Storing & Reheating Your Muffins:
    • To Store: Make sure they’re completely cool first. Then, keep them in an airtight container at room temperature for 2-3 days. They’ll last up to a week in the fridge.
    • To Freeze: These freeze beautifully! Wrap each cooled muffin individually in plastic wrap, then pop them into a freezer-safe bag or container. They’ll be good for up to 3 months.
    • To Reheat: For that just-baked warmth, microwave a muffin for about 10-15 seconds. Or, wrap in foil and warm in a 300°F (150°C) oven for about 5-7 minutes.

Happy Baking! I hope you love these as much as I do!

Find it online: https://cakeshungry.com/pistachio-muffin/