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Bakery-Style Super Moist Pistachio Muffins Recipe

Two golden-brown pistachio muffins topped with a crunchy streusel and chopped pistachios, sitting on a white plate.
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Make incredibly moist and fluffy pistachio muffins that taste like they came from a professional bakery. This easy recipe guarantees perfect domes and rich, nutty flavor for your breakfast or brunch.

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 shelled, unsalted pistachios, finely chopped, plus extra for topping
  • 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
  • 1/4 cup pistachio pudding mix (instant)
  • For the Crumble Topping (Optional): 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, 2 tablespoons chopped pistachios

Instructions

  1. Preheat your oven to 400°F (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, salt, and pistachio pudding mix. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy. This step helps create a tender crumb.
  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 and milk.
  6. Alternate adding the dry ingredients mixture and the wet ingredients mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the 1/2 cup of finely chopped pistachios.
  8. Prepare the crumble topping (if using): Combine flour, brown sugar, cold butter chunks, and chopped pistachios. Use your fingers to cut the butter into the dry ingredients until coarse crumbs form.
  9. Fill the muffin cups about two-thirds full. Sprinkle the crumble topping evenly over the tops of the batter.
  10. Bake at 400°F for 5 minutes. This high heat helps create the bakery-style dome.
  11. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for an additional 15-18 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 the best flavor and color, use high-quality, shelled pistachios.
  • To achieve maximum moisture, do not substitute the sour cream or yogurt.
  • If you skip the crumble, sprinkle a few extra chopped pistachios on top of the batter before baking.
  • For extra green color, you can add one drop of green food coloring to the wet ingredients.

Nutrition

Find it online: https://cookingbyfelix.com/pistachio-muffins-bakery-style-super-moist-recipe/