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Bakery Style Pistachio Muffins Recipe

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This recipe for Bakery Style Pistachio Muffins is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2  cup salted butter melted
3/4 cup granulated sugar
2  large eggs
1 teaspoon vanilla extract
1 3.4 ounce package instant pistachio pudding mix
2  teaspoons baking powder
1/2  teaspoon salt
1/2 cup milk
2  cups  all-purpose flour
1/4 cup granulated sugar for topping, optional
Directions:
Directions:
Preheat an oven to 425 degrees and line a muffin tin with paper liners.In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined. Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine. Add in all-purpose flour and mix until flour has been incorporated. Divide batter amongst each muffin cup, filling 3/4 full. Sprinkle tops with sugar crystals (optional). Bake in the preheated oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 and continue baking 10 minutes, until muffin is cooked all the way through. Remove from muffin tin and transfer to a wire rack to cool completely. Makes 12.
Personal Notes:
Personal Notes:
Paul loved it when I bought pistachio muffins from Stop & Shop, and this recipe is very close to theirs. If we have pistachios, I’ll chop about 3/4 C. and add them to the batter. Sometimes, I’ll chop more pistachios to top the muffins instead of using sugar. I also replace the vanilla with almond extract.

 

 

 

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