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Bakery Style Pistachio MuffinsNew

Bakery Style Pistachio Muffins

Tall-domed, tender pistachio muffins with a subtle almond aroma and sparkling tops. Simple pantry mixing and a short batter rest deliver true bakery style texture at home.
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Prep Time: 20 minutes
Cook Time: 19 minutes
Total Time: 39 minutes
Servings: 12

Ingredients
 

For the muffins

  • 1 3/4 cups all-purpose flour
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground cardamom
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1/2 cup whole milk, room temperature
  • 1/3 cup sour cream, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract

Topping

  • 1 tablespoon turbinado sugar

Instructions

Preparation Steps

  • Set an oven rack in the upper third and preheat to 410°F. Line a 12-cup muffin pan with paper liners.
  • Whisk the dry base: in a large bowl combine flour, pistachio pudding mix, baking powder, baking soda, salt, and cardamom until evenly distributed.
  • In a separate bowl, whisk the eggs and granulated sugar vigorously for 45–60 seconds until slightly pale and foamy. Stream in the oil, then whisk in milk, sour cream, vanilla, and almond extract until smooth.
  • Pour the wet ingredients over the dry and fold with a spatula just until no flour streaks remain. The batter will be thick. Let it rest for 10 minutes to hydrate for higher domes.
  • Divide the batter among the liners, filling each about 3/4 full. Tap the pan once on the counter to release large bubbles, then sprinkle the tops with turbinado sugar.
  • Bake at 410°F for 8 minutes. Without removing the pan, quickly reduce the oven temperature to 350°F, rotate the pan, and continue baking 9–11 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

For the tallest muffins, avoid overmixing and let the batter rest the full 10 minutes before scooping. If your oven runs hot, tent loosely with foil for the last few minutes to keep their green hue vibrant.
Store airtight at room temperature for up to 2 days or freeze for up to 2 months; thaw uncovered to preserve the crackly sugar top.
This recipe is an original creation inspired by classic Bakery Style Pistachio Muffins flavors. All ingredient ratios and instructions are independently developed.