Description
- Learn how to make irresistible pistachio muffins with a buttery sugar topping in this easy-to-follow recipe.
Ingredients
Scale
- 1/2 cup salted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (room temperature)
- 1 3/4 cups all-purpose flour, spooned and leveled
- Buttery Topping:
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1/4 cup pistachios, chopped finely
Instructions
- Preheat your oven to 425°F and line a muffin tin with parchment paper or cupcake liners, or grease with butter or non-stick spray.
- In a stand mixer or using a hand mixer, combine the melted butter and sugar. Beat for about 2 minutes until the mixture is light and creamy.
- Add the eggs, vanilla extract, and almond extract to the bowl. Beat until the mixture is well combined.
- Stir in the pistachio pudding mix and pour in the milk. Mix until just combined.
- Add the all-purpose flour, baking powder, and salt to the bowl. Mix until the flour is barely incorporated, being careful not to overmix.
- Divide the batter evenly into the muffin tin, filling each liner about 3/4 full. Optionally, sprinkle chopped pistachios on top of each muffin.
- Bake the muffins at 425°F for 7 minutes. After 7 minutes, reduce the temperature to 350°F, but do not open the oven. Continue baking for another 8-10 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and place them on a wire rack to cool.
- For the topping: In two separate bowls, place the melted butter in one and the sugar in the other. Once the muffins have cooled enough to handle, but are still warm, dip the tops of each muffin into the melted butter to coat. Then, dip them into the sugar to coat evenly.
- Place the coated muffins back onto the wire rack to finish cooling.
- Store any leftover muffins at room temperature for up to 2 days, or wrap them individually and store in the refrigerator for up to 5 days. These muffins freeze well for up to 3 months—simply thaw at room temperature or in the refrigerator.
- Details:
- These pistachio muffins are soft, flavorful, and topped with a sweet buttery glaze that makes each bite irresistible. The almond and vanilla extracts complement the rich pistachio flavor, creating a unique and delicious treat perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 250 kcal per serving
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