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Bakery-Style Moist Pistachio Muffins

A close-up of a single pistachio muffin cut in half, revealing the moist interior filled with green pistachio pieces.
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You can bake these moist pistachio muffins from scratch to achieve a perfect bakery dome and tender texture. This easy recipe uses simple ingredients for a delicious breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup milk
  • 1/2 cup instant pistachio pudding mix (dry powder)
  • 1/2 cup finely chopped raw pistachios, plus extra for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a separate small bowl, whisk together the sour cream, milk, and dry pistachio pudding mix until combined.
  6. Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Scrape down the sides of the bowl.
  7. Add the milk mixture and mix until just incorporated. Do not overmix.
  8. Gently fold in the 1/2 cup of chopped pistachios using a spatula.
  9. Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full. Sprinkle a few extra chopped pistachios on top of each muffin.
  10. Bake at 400 degrees Fahrenheit for 5 minutes. This initial high heat helps create the dome.
  11. Reduce the oven temperature to 375 degrees Fahrenheit (190 C) without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, some recipes suggest adding 1/4 cup of finely ground pistachios to the flour mixture.
  • To get the best bakery-style dome, make sure your oven temperature is accurate and do not open the oven door during the initial 5 minutes of baking.
  • You can substitute the sour cream with an equal amount of full-fat plain yogurt for a slightly tangier flavor.

Nutrition

Find it online: https://littlekitchendiary.com/bakery-style-moist-pistachio-muffins/