Description
This easy Pistachio Muffins recipe yields fluffy, incredibly moist muffins that take roughly 30 minutes to make. Every bite is loaded with crunchy pistachios, that contrast well with the soft muffins. These muffins rival any bakery muffins with their perfectly domed tops, and crunchy sugar coating. Enjoy these for a delicious breakfast or brunch treat.
Ingredients
- 8 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup greek yogurt
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 packet (3.4 oz) pistachio pudding mix
- 1 2/3 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup pistachios, shell removed, roughly chopped
- Coarse sugar, for sprinkling on top
Instructions
1. Preheat oven to 375F. Line a 6-count jumbo muffin tin with 6 paper liners. If you wish to make smaller muffins, you can line a 12-count muffin tin with paper liners. If you want to make your own muffin liners, see note below.
2. In a large bowl, add butter, sugar, yogurt, milk, eggs and vanilla. Whisk to combine, then add flour, pistachio pudding mix, baking powder, baking soda and salt. Whisk just until combined. Fold in the pistachios.
3. Scoop muffin batter in prepared muffin tin. Fill batter all the way to the top. Sprinkle the tops of the muffins with coarse sugar.
4. For Jumbo muffins, bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. For standard size muffins (yields 12 standard muffins) bake at 375F for 20-25 minutes. Enjoy!
Notes
- Make your own muffin liners:
- For regular size muffins: Cut 12 pieces of parchment paper that measures 5×5 inches.
- For Jumbo size muffins: Cut 6 pieces of parchment paper that measures 6×6 inches.
- Make the muffin liners: Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin batter in the muffin tin, once added
- Storage: Store these in an airtight container for a few days at room temperature, up to 1 week in the refrigerator or 3 months in the freezer. Thaw the muffins in the fridge the night before.
- Serving: These muffins taste good warm or cold. You can serve them plain or with butter, if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Oven
- Cuisine: American