Easy Bakery Style Pistachio Muffins
These Easy Bakery Style Pistachio Muffins are light, fluffy, and bursting with the rich flavor of pistachios. Perfect for breakfast or an afternoon snack, these muffins are easy to make and will remind you of your favorite bakery treats.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula or wooden spoon
- 1 set measuring cups and spoons
- 1 pack muffin liners (optional)
- 1 oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup shelled pistachios, chopped
- ¼ cup chopped pistachios for topping optional
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula until just combined. Do not overmix.
- Fold in the chopped pistachios until evenly distributed throughout the batter.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full. If desired, sprinkle the additional chopped pistachios on top of each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can adjust the sugar based on your preference for sweetness, or substitute with a sugar alternative.
Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.
For added flavor, consider mixing in chocolate chips or dried fruit.