Bakery-Style Pistachio Muffins Recipe with Pudding
Indulge in the best bakery-style Pistachio Muffins Recipe that captures the signature flavor without any unique extracts. These visually appealing treats boast a golden-brown exterior and a bakery-worthy aesthetic, thanks to the secret ingredient: instant pudding mix. Perfect for a snack or on-the-go breakfast, these vibrant green muffins topped with chopped pistachios are the ultimate pistachio delight!
Pistachio has a delicious, classic, nutty flavor that I can’t get enough of. As a result, pistachio desserts are my absolute favorite. Whether it’s Pistachio Chocolate Chunk Cookies, pistachio tart, or madeleines, I love them all! This recipe came from an old cookbook that I found in college — I’m blanking on the name now. But I remember making the recipe back then, and I wasn’t too impressed. So, I started experimenting, and these were born! I’ve been making this for 9 years, and I’m only sharing the recipe for these delicious pistachio muffins! Lucky you!
If you’re a fan of brunch, these moist bakery-style muffins are a delicious treat. Serve them with a frittata and fruit salad, and you have the perfect spread! I developed these muffins to avoid special kitchen equipment (like a food processor, stand mixer, etc.). If you like this easy muffin recipe and want more brunch recipes to try, check out my Strawberry Buckle.
These muffins have a lovely green color thanks to the instant pistachio pudding mix (which I consider the secret ingredient). For the full printable recipe, head to the recipe card below. And if you have any questions about my favorite muffin recipe, please feel free to ask them in the comments. I’ll answer your questions promptly.
Table of Contents
Why You’ll Love This Recipe
- Impressive results – Impress your friends and family with this pistachio muffin recipe that tastes amazing and looks and feels like a professional pastry chef’s creation. All you need are a few simple ingredients from the grocery store!
- Enjoy now or later – Savor the deliciousness both in the moment and later on – our pistachio muffins are a flavorful delight that stays fresh and scrumptious, making them the perfect treat for now and later cravings.
Ingredients
- Whole milk – Whole milk adds richness and a creamy texture to our pistachio muffins, creating a luscious base that enhances the overall flavor.
- Eggs – Room temperature eggs play a crucial role in providing structure and moisture, ensuring our pistachio muffins have the perfect consistency and a delightful, tender crumb.
- Vanilla extract – A touch of vanilla extract enhances the flavor profile, adding a warm and inviting aroma that complements the nuttiness of pistachios.
- Melted butter (unsalted)– Melted butter contributes a rich buttery taste, elevating the overall indulgence of these pistachio muffins without overwhelming the other flavors.
- White sugar – White sugar not only sweetens the muffins but also helps achieve a light and fluffy texture, ensuring a satisfying sweetness in every bite.
- Brown sugar – A little brown sugar brings a subtle molasses flavor and moisture to our bakery-style pistachio muffins, creating a depth of sweetness and a moist texture.
- All-purpose flour – The all-purpose flour serves as the main structure, giving our muffins the perfect balance of lightness and density for a bakery-style feel.
- Instant pistachio pudding mix- The pistachio-flavored instant pudding mix intensifies the pistachio taste and contributes to the muffins’ moistness, making them stand out in flavor and texture.
- Baking powder – Baking powder acts as a leavening agent, ensuring our bakery-style pistachio muffins rise to the occasion, producing a soft and airy texture.
- Salt – A pinch of salt enhances the overall flavor profile, balancing the sweetness and intensifying the natural nutty notes of pistachios.
- Chopped unsalted pistachios – The star ingredient – real pistachios provide a satisfying crunch and concentrated pistachio flavor, making each bite much more delicious. It’s really important to use unsalted pistachios! And, of course, no shells!
Substitutions
- Melted unsalted butter – Substitute with an equal amount of vegetable oil, coconut oil, or melted margarine.
- Vanilla extract – Vanilla bean paste or almond extract can be used as a substitute for vanilla extract. You can also use almond extract for an extra nutty flavor!
- White sugar – Brown sugar or coconut sugar can be used as a substitute for white sugar. Adjust quantities based on your sweetness preference.
- Brown sugar – Substitute with an equal amount of white sugar, honey, or maple syrup.
- Chopped pistachios – Chopped almonds, walnuts, or other nuts can be used as an alternative for a different flavor and texture.
Step by Step Instructions
Step 1: Preheat your oven to 425°Farenheit and line a 12-count muffin tin with cupcake liners. In a big bowl, combine the melted butter and sugar, and room temperature eggs.
Step 2: Add in the room-temperature eggs and vanilla extract. Keep mixing by hand until everything is nicely combined. Mix until it’s smooth and the sugar is well incorporated.
Step 3: Add the dry ingredients except for the flour (the pistachio pudding mix baking powder, salt) and milk to the bowl.
Step 4: Keep stirring with your trusty spatula or whisk until the batter is well blended.
Step 5: Gently fold in the all-purpose flour and the chopped pistachios until it’s all in the bowl and combined. Be careful not to overmix!
Step 6: Use and ice cream scoop or three rounded tablespoons to split the batter among the muffin wells. It will be really thick, and not runny.
Step 7: Pop the muffins into the preheated oven for 8 minutes. Then, without opening the oven, reduce the heat to 350°Farenheit. Continue to bake these bakery-style muffins for another 10 minutes. Check with a toothpick if you’re questioning whether the muffins are done cooking. It should come out clean.
Step 8: Let your delicious pistachio muffins cool off on a wire rack. Once they’ve chilled out completely, dive in and enjoy the perfect bakery-style muffins!
Tips and Notes
- Get creative with toppings – a dollop of whipped cream or a sprinkle of chopped pistachios can take these muffins to the next level.
- Don’t rush the cooldown – Let your muffins cool completely before diving in for the ultimate taste experience.
- Use an oven thermometer – Ensure your oven is fully preheated before popping in the muffins by using an oven thermometer. Consistent temperature is key for that perfect rise and bake.
- Space out your muffins – Quick note: to make sure these homemade pistachio muffins have enough room to bake, use two muffin pans instead of one, splitting up the batter between the two (6 muffins in each).
- Even batter distribution – Use an ice cream scoop to distribute batter evenly among muffin cups. This ensures consistent baking and uniform muffin sizes.
Recipe FAQs
Serving Suggestions
- Wine pairing – If you’re brunching, pop the bubbly and enjoy these baked goods with Champagne! Otherwise, an oaked Chardonnay will have nutty flavors that work wonderfully with a creamy nut like pistachio.
- Whipped cream – Top your muffin with a generous dollop of freshly whipped cream for an extra indulgence.
- Fruit medley – Serve with fresh berries or sliced strawberries to add a fruity burst that complements the nutty flavor.
- Pistachio glaze – Drizzle a simple pistachio glaze made with powdered sugar and a milk splash for an added sweetness layer.
- Breakfast – Pair these muffins with hot coffee or your favorite tea for a delightful breakfast or brunch treat.
- Ice cream – Turn these bakery-style pistachio muffins into a dessert by serving a warm muffin alongside a scoop of vanilla or pistachio ice cream.
Storage and Reheating Instructions
Storage
- Room temperature – Once cooled, store the muffins in an airtight container at room temperature for up to 3 days.
- Refrigerator – If you plan to keep them longer, refrigerate in an airtight container for up to a week.
- Freezing – For extended storage, individually wrap the muffins and freeze for up to 2 months. Thaw at room temperature when ready to enjoy.
Reheating
- Microwave – To reheat a single muffin, microwave on a low setting for 15-20 seconds. If reheating multiple muffins, use a slightly longer time and check until warmed through.
- Oven – Preheat your oven to 350°F, wrap the muffins in aluminum foil, and warm for 10-15 minutes. For a crispy top, unwrap and bake for 2-3 minutes.
- Toaster Oven – Slice the muffin in half and toast in a toaster oven until warm and slightly crispy.
Remember to let refrigerated or frozen muffins come to room temperature before reheating to ensure even warming.
Please leave a review below if you make this recipe! And, don’t forget to follow @seasonedandsalted on Instagram!
Bakery-Style Pistachio Muffins Recipe with Pudding
Equipment
- measuring spoons
- measuring cups
- mixing bowls
- silicone spatula
- muffin tin
- cupcake liners
- cutting board
- Knife
Ingredients
- 1/2 cup salted butter melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3.4 ounces package instant pistachio pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk room temperature
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios unsalted without shells
Instructions
- Preheat your oven to 425°F and line a 12-count muffin tin with those cupcake liners. See special note below*
- In a big bowl, combine the melted butter and sugar. Use a silicone spatula or a whisk for this – whatever you have. Mix until it’s smooth and the sugar is well incorporated.
- Add in the room-temperature eggs and vanilla extract. Keep mixing by hand until everything is nicely combined.
- Add the dry ingredients except for the flour (the pistachio pudding mix baking powder, salt) and milk to the bowl. Keep stirring with your trusty spatula or whisk until the batter is well blended. Gently fold in the all-purpose flour and the chopped pistachios until it’s all in the bowl and combined. Be careful not to overmix!
- Use and ice cream scoop or three rounded tablespoons to split the batter among the muffin wells. It will be really thick, and not runny.
- Pop the muffins into the preheated oven for 8 minutes. Then, without opening the oven, reduce the heat to 350°F. Continue to bake these bakery-style muffins for another 10 minutes. Check with a toothpick if you're questioning whether the muffins are done cooking. It should come out clean.
- Let your delicious pistachio muffins cool off on a wire rack. Once they’ve chilled out completely, dive in and enjoy the perfect bakery-style muffins!
Notes
- Space out your muffins – Quick note: to make sure these homemade pistachio muffins have enough room to bake, use two muffin pans instead of one, splitting up the batter between the two (6 muffins in each).
- Even batter distribution – Use an ice cream scoop to distribute batter evenly among muffin cups. This ensures consistent baking and uniform muffin sizes.