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Shocking 15-Minute Moist Pistachio Muffins

pistachio muffins
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Bake truly moist and tender bakery-style pistachio muffins with this easy recipe. You get intense pistachio flavor and a beautiful, domed top perfect for snacking or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled, unsalted pistachios, finely chopped (plus extra for topping)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup plain yogurt or sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

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, sugar, baking powder, and salt. Stir in the finely chopped pistachios.
  3. In a separate medium bowl, whisk together the melted butter, milk, yogurt, eggs, vanilla extract, and almond 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 fine.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the tops with extra chopped pistachios.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra bakery touch, you can make a simple glaze using powdered sugar and a few drops of pistachio extract to drizzle on top once cooled.
  • Use high-quality pistachios for the best flavor. Do not use salted nuts unless you reduce the added salt in the recipe.
  • Baking at a higher initial temperature (400°F) helps create those tall, bakery-style domes.

Nutrition

Find it online: https://whiskdaily.com/easy-bakery-pistachio-muffins-recipe/