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Bakery-Style Moist Pistachio Muffins

Close-up of a golden-brown pistachio muffin topped with coarse sugar and chopped green pistachios.
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Make tender, fluffy pistachio muffins that taste like they came from a bakery. This easy recipe uses simple ingredients to create a moist, nutty breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shelled, unsalted pistachios, finely chopped
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for enhanced flavor)
  • 1/4 cup shelled, roughly chopped pistachios for topping
  • 2 tablespoons granulated sugar for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt. Stir in the finely chopped pistachios.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, yogurt or sour cream, vanilla extract, and almond extract (if using).
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for fluffy muffins.
  5. In a small bowl, mix the 2 tablespoons of topping sugar with the roughly chopped pistachios.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Sprinkle the pistachio-sugar topping mixture over the top of each muffin.
  8. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and bake for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best bakery-style dome, start the oven hot (400°F) for the first 5 minutes before lowering the temperature.
  • If you prefer a glaze, mix 1/2 cup powdered sugar with 1-2 teaspoons of milk or lemon juice and drizzle over cooled muffins.
  • You can substitute buttermilk for regular milk for a slightly more tender crumb.

Nutrition

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