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Bakery-Style Moist Pistachio Muffins with Pudding Mix

Close-up of two vibrant green pistachio muffins topped with chopped pistachios and coarse sugar.
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Make incredibly moist, fluffy pistachio muffins with tall, domed tops using this easy recipe. The secret ingredient, instant pudding mix, guarantees a bakery-quality texture every time.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 1 (3.4-ounce) package instant pistachio pudding mix
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pistachios (for batter)
  • 1/4 cup chopped pistachios (for topping)
  • 2 tablespoons granulated sugar (for topping)

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 large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and instant pistachio pudding mix.
  3. In a separate medium bowl, whisk together the vegetable oil, eggs, milk, sour cream, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable for a fluffy crumb.
  5. Fold in the 1/2 cup of chopped pistachios for the batter.
  6. For the topping, mix the remaining 2 tablespoons of sugar with the 1/4 cup of chopped pistachios.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the pistachio sugar topping over the batter in each cup.
  8. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome.
  9. Reduce the oven temperature to 375°F (190°C) and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using instant pudding mix is the key to achieving that signature moist, bakery-style texture.
  • For the tallest domes, avoid opening the oven door during the first 10 minutes of baking.
  • You can substitute almond extract for vanilla extract for a deeper nutty flavor profile.

Nutrition

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