Can I use fresh pistachios instead of pudding mix?

This recipe relies on the instant pistachio pudding mix for both flavor and texture. Using only fresh pistachios won't achieve the same moistness or distinct flavor profile. The pudding mix is key here.

How do I get the tall muffin tops?

Starting the bake at a higher temperature (425°F) for the first few minutes helps the muffins rise quickly, creating those lovely domes. Filling the muffin cups nearly full also contributes to the height.

Can I make these gluten-free?

I haven't tested this recipe with gluten-free flour blends. If you try, use a 1-to-1 gluten-free baking flour that includes xanthan gum, but results may vary in texture.

Why are room temperature ingredients important?

Room temperature ingredients (like eggs and milk) emulsify better into the batter. This creates a smoother, more uniform texture and helps the muffins rise properly. Cold ingredients don't incorporate as easily.

Can I skip the buttery sugar topping?

You can, but the topping adds a wonderful textural contrast and extra layer of flavor that really enhances the bakery feel. If you skip it, the muffins will still be delicious but less decadent.

How do I know when the muffins are perfectly baked?

Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs attached. If it comes out with wet batter, they need a little more time.

Easy Bakery-Style Pistachio Muffins (Moist & Crunchy Top)

Description

These Easy Bakery-Style Pistachio Muffins are unbelievably moist with gorgeous high tops just like from a bakery! They boast a soft, buttery crumb and wonderful nutty pistachio flavor that’s simply irresistible!

Ingredients

For the Muffins

½ cup (110g) salted butter, melted
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) almond extract
1 box (100g) instant pistachio pudding mix (approx 3.4 oz size)
2 teaspoons (10g) baking powder
½ teaspoon (3g) salt
½ cup (120ml) milk, at room temperature
1 ¾ cups (220g) all-purpose flour, spooned and leveled

For the Buttery Topping

½ cup (105g) granulated sugar
½ cup (115g) salted butter, melted
¼ cup (35g) pistachios, chopped finely (optional for topping before baking, use separate pistachios for garnish if desired)

Instructions

Make the Muffin Batter

Set your oven to preheat at 425 degrees F (220 degrees C). Line a jumbo muffin tin with 8 large parchment liners or standard cupcake liners. You can also grease the tin very well with butter or nonstick cooking spray.
In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, combine the granulated sugar and melted butter. Beat them together for about 2 minutes until the mixture looks lighter in color and creamy.
Add the room temperature eggs, vanilla extract, and almond extract. Mix just until everything is combined. Don’t overmix.
Sprinkle the instant pistachio pudding mix over the mixture and pour in the room temperature milk. Stir carefully until just blended.
Add the all-purpose flour, baking powder, and salt to the bowl. Mix on low speed or by hand just until the flour mostly disappears into the batter. Be careful not to mix too much at this stage.
Divide the prepared batter evenly among the muffin liners. Fill each one nearly to the top, about 3/4 full. If you like, sprinkle some finely chopped pistachios over the tops now (this is optional).

Bake the Muffins

Place the muffin tin into the preheated 425 degree F (220 degrees C) oven. Bake for exactly 7 minutes.
After 7 minutes, reduce the oven temperature to 350 degrees F (175 degrees C). Do not open the oven door when you lower the heat. Continue baking for another 8 to 10 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
Carefully remove the muffin tin from the oven and place it on a wire rack to let the muffins cool slightly in the pan before finishing.

Add the Topping

While the muffins are cooling but still warm enough to handle, prepare the topping. Get two small, shallow bowls. Pour the 1/2 cup of melted butter into one bowl and the 1/2 cup of granulated sugar into the other.
Gently take each warm muffin and dip the top surface into the melted butter, making sure the top gets coated.
Immediately dip the buttered top into the bowl of sugar. Roll it gently to ensure the sugar coats the top evenly.
Place the finished muffins back onto the wire rack to cool completely.

Notes

Storage: Keep leftover muffins covered tightly at room temperature. They are best enjoyed within 2 days. For longer storage, wrap them individually in plastic wrap and keep them in the refrigerator for up to 5 days.
Freezing: These muffins freeze very well. Wrap cooled muffins individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw frozen muffins in the refrigerator overnight or let them sit on the counter for a few hours.
Standard Size Muffins: If you want to make standard size muffins instead of jumbo ones, use a 12-count muffin pan. The baking time will need adjustment. Bake initially for 5 minutes at 425°F (220°C), then reduce the heat to 350°F (175°C) and bake for another 8 to 10 minutes, or until done. This recipe will yield about 14 to 15 standard size muffins.

Nutrition

Serving Size: 1 large muffin
Calories: 525
Sugar: 42g
Sodium: 310mg
Fat: 26g
Carbohydrates: 64g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg