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Bakery-Style Pistachio Muffins Recipe - Moist & Flavorful

With the nutty flavor of pistachios in every bite, these bakery-style pistachio muffins are soft, moist, and topped with crunchy chopped pistachios. Perfect for breakfast, brunch, or a delightful afternoon snack!

Why You'll Love These Pistachio Muffins

Bakery-style muffins with a domed top and soft interior.
Moist & flavorful thanks to pistachio pudding mix and sour cream.
Easy to make with simple ingredients and a quick prep time.

Ingredients You'll Need

Ingredient	Quantity
All-purpose flour	2 cups
Instant pistachio pudding mix	1 package (3.4 oz)
Granulated sugar	1/2 cup
Light brown sugar	1/2 cup (packed)
Baking soda	1 tsp
Fine sea salt	1/4 tsp
Shelled pistachios (chopped)	1/2 cup + extra for topping
Vegetable oil	1/3 cup
Large egg	1
Sour cream	1 cup
Milk	1/2 cup
Vanilla extract	1 tsp
Almond extract	1 tsp
Coarse sugar	For topping

Step-by-Step Instructions

1. Prepare the Oven & Muffin Tin

Preheat the oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

2. Mix the Dry Ingredients

In a large bowl, whisk together:
- Flour
- Pistachio pudding mix
- Granulated & brown sugar
- Baking soda
- Salt
Stir in the chopped pistachios.

3. Combine the Wet Ingredients

In a separate bowl, whisk together:
- Vegetable oil
- Egg
- Sour cream
- Milk
- Vanilla & almond extracts
Mix until smooth.

4. Combine & Prepare for Baking

Pour the wet ingredients into the dry mixture and stir until just combined.
Divide the batter evenly among the muffin cups, filling about 3/4 full.
Sprinkle with coarse sugar and extra chopped pistachios if desired.

5. Bake to Perfection

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let muffins cool for 5 minutes in the pan before transferring them to a wire rack.

Storage Tips

Storage Method	Duration
Room temperature (airtight container)	Up to 3 days
Freezer (sealed bag)	Up to 1 month

To reheat frozen muffins, microwave for 30-60 seconds.

FAQs

Can I substitute sour cream?
Yes! Use plain Greek yogurt as an alternative.

What if I don’t have vegetable oil?
Any neutral oil (like canola or melted coconut oil) will work fine.

Enjoy these delightful pistachio muffins as a morning treat or an afternoon pick-me-up!

Emma Carter

Emma Carter is a chief editor of The Horizons Times Cooking Blog. She is a passionate home cook who loves experimenting in the kitchen and sharing her culinary adventures. While not a professional chef, she believes that cooking should be fun, approachable, and full of creativity. From quick weeknight dinners to indulgent weekend treats, Emma explores recipes that anyone can try, no matter their skill level.

Bakery-Style Pistachio Muffins Recipe - Moist & Flavorful

Why You'll Love These Pistachio Muffins

Ingredients You'll Need

Step-by-Step Instructions

1. Prepare the Oven & Muffin Tin

2. Mix the Dry Ingredients

3. Combine the Wet Ingredients

4. Combine & Prepare for Baking

5. Bake to Perfection

Storage Tips

FAQs

Emma Carter

Comments (0)

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Terms of use

1. Acceptance of Terms

2. Eligibility

3. Account Registration

4. Use of Content

5. User Conduct

7. Termination

8. Disclaimers

9. Limitation of Liability

10. Modifications

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Bakery-Style Pistachio Muffins Recipe - Moist & Flavorful

Why You'll Love These Pistachio Muffins

Ingredients You'll Need

Step-by-Step Instructions

1. Prepare the Oven & Muffin Tin

2. Mix the Dry Ingredients

3. Combine the Wet Ingredients

4. Combine & Prepare for Baking

5. Bake to Perfection

Storage Tips

FAQs

Emma Carter

Comments (0)

Leave a Comment