If you love the soft, fluffy texture and sky-high domes of bakery muffins, this Easy Bakery-Style Pistachio Muffins recipe is just for you. These muffins are ultra-moist, full of nutty pistachio flavor, and topped with a delightful sugar crunch. Whether you’re baking for a brunch spread or just want a nostalgic treat that feels straight from the bakery case, these muffins hit all the right notes—with minimal effort!
These muffins use a simple shortcut: pistachio instant pudding mix. It infuses the batter with both flavor and moisture, giving that classic green hue and rich nuttiness we all know and love. Paired with hints of almond and vanilla, the result is irresistible.
Ingredients:
- 1 box (3.4 oz) pistachio instant pudding mix
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup whole milk (or buttermilk for extra richness), room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ½ cup chopped shelled pistachios (optional, for added texture)
- Coarse sugar, for topping
Instructions:
- Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners or grease the wells lightly.
- Mix dry ingredients:
In a large mixing bowl, whisk together the flour, pistachio pudding mix, baking powder, baking soda, and salt. Set aside. - Combine wet ingredients:
In another bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add in the eggs, one at a time, mixing well after each addition. Stir in the milk, vanilla extract, and almond extract until smooth. - Combine wet and dry:
Pour the wet mixture into the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Be careful not to overmix—some lumps are okay! If using chopped pistachios, fold them in now. - Fill muffin cups:
Divide the batter evenly among the muffin liners, filling each about ¾ of the way full (or nearly to the top for bigger domes). Sprinkle each muffin generously with coarse sugar for that crunchy, bakery-style top. - Bake at high temp first:
Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, reduce the heat to 350°F (175°C) and continue baking for 13–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. - Cool and serve:
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Baking Tips for Bakery-Style Muffins:
- Room temperature ingredients help the batter mix more evenly and rise better.
- Starting with a high oven temperature helps create the signature muffin dome.
- Don’t overmix the batter—this ensures a tender crumb and fluffy texture.
- Adding coarse sugar on top gives the muffins their classic crunchy finish.
- Want an extra nutty punch? Fold in chopped pistachios for texture and flavor.
Make-Ahead and Storage:
- Store muffins in an airtight container at room temperature for up to 2 days.
- They can be refrigerated for up to 5 days but may lose their crispy top.
- Freeze for up to 2–3 months. Thaw at room temperature or reheat in a 300°F oven for 5–7 minutes to revive texture.
Final Thoughts:
These pistachio muffins are everything you want in a bakery-style treat: moist, flavorful, easy to make, and visually impressive. The combination of pudding mix and high-heat baking creates tall, fluffy muffins with that perfect crunchy top.
Perfect for weekend baking, brunch spreads, lunchboxes, or just because—you’re going to love every bite of these sweet and nutty muffins.