Bakery-Style Pistachio Nut Muffins
These pistachio nut muffins are made with pistachio pudding mix and buttermilk to make them irresistibly moist. Topped with real pistachios and coarse sugar, these bakery-style muffins are so easy to make at home!
Ingredients
Pistachio Muffins
- ½ cup (1 stick) salted butter melted & cooled to room temperature
- 1 cup buttermilk room temperature
- 2 eggs room temperature
- 1 tsp. almond extract
- 1 3.4 oz. box instant pistachio pudding
- 2 cups all purpose flour
- ¾ cup white sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tbsp. coarse cane sugar or Turbinado sugar
- ⅓ cup shelled pistachios* chopped
Instructions
Muffins
- Preheat oven to 400 degrees. Line muffin tins with muffin liners.
- In a large mixing bowl, whisk together melted butter, eggs, buttermilk and almond extract.1/2 cup (1 stick) salted butter, 1 cup buttermilk, 2 eggs, 1 tsp. almond extract
- In a separate bowl, combine the flour, sugar, soda, powder, salt and dry pudding mix. Add the dry ingredients to the wet and mix with a wooden spoon or rubber spatula until just combined.2 cups all purpose flour, 3/4 cup white sugar, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 3.4 oz. box instant pistachio pudding
- Use a cookie scoop or spoon to fill each muffin tin to the top. Sprinkle tops coarse sugar and chopped pistachios.2 tbsp. coarse cane sugar, 1/3 cup shelled pistachios*
- Bake muffins 15-18 minutes until light golden and the tops bounce back when pressed. Allow muffins to cool 10 minutes before moving to a wire rack to cool completely. Store in an airtight container.
Notes
I prefer using roasted, lightly salted pistachios to top the muffins with as they provide another layer of flavor compared to raw.
