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–+ servings
Lots of pistachio muffins in their liners on a golden colored cooling rack, with one in the front.

Bakery-Style Pistachio Muffins Recipe with Pudding

Allie Hagerty
Savor this bakery-style pistachio muffins recipe with instant pudding mix—a delightful fusion of rich flavors and moist texture. Perfect for a quick treat or sharing with loved ones!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Time to Cool 10 minutes
Total Time 34 minutes
Course Breakfast, Dessert
Servings 12 muffins

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.

Nutrition Facts

Serving: 1muffinCalories: 203kcalCarbohydrates: 38gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 29mgSodium: 299mgPotassium: 109mgFiber: 1gSugar: 21gVitamin A: 78IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg
Keyword Baked Goods, Baking, breakfast, Muffins, pistachio, Vegetarian
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