Bakery Style Pistachio Muffins
Learn how to bake 12 bakery style pistachio muffins
Servings: 12
Ingredients
- 3 C All Purpose Flour
- 1 C Sugar
- 3.4 oz Instant Pistachio Pudding Mix
- 3 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 1/2 C Buttermilk
- 1/2 C Vegetable Oil
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1/2 C Chopped Pistachio Nuts
- Sanding Sugar
Instructions
- These muffins are very easy to make but there are a fair amount of steps. My best tip is to lay out everything that you will need so you can keep moving through the recipe and not have to pause to find anything. First, you are going to combine the flour, sugar, pudding mix, baking powder, and salt in a bowl. Take a whisk and give it a few stirs until it is well combined. In a different bowl, mix together the eggs, buttermilk, vegetable oil, vanilla extract, and almond extract. Add about 1/2 the dry ingredients to the wet and mix until combined. Repeat with the remaining dry ingredients. The batter will be fairly thick. Place a towel over the bowl and let it rest for 15 minutes. While the batter is resting, preheat your oven to 425F and place the muffin liner in your muffin tin. Scoop the batter into the muffin liner until it's about 3/4 full. Sprinkle the chopped pistachios and sanding sugar on top. Bake for 7 minutes at 425F then turn the oven down to 350F and bake for another 16-20 minutes. You know the muffins are done when you can insert a toothpick into the center of a muffin and it comes out clean. Remove the muffins from the oven and let them cool in the pan. Enjoy!These muffins will last 5-7 days in an airtight container in the refrigerator or 3-5 days in an airtight container on the counter.