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3 large bakery style pistachio muffins stacked on top of each other with bowl of pistachios in upper left corner and more muffins in upper right corner.
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Bakery Style Pistachio Muffins

These Bakery Style Pistachio Muffins are bound to be a big hit. Huge, light, fluffy muffins bursting with pistachio flavor & gloriously green.
Course Breakfast
Cuisine American
Keyword pistachio muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 jumbo muffins
Author Meghan Payne-Hensley

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 3.4 oz. package instant pistachio pudding mix
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 Tbsp. coarse sugar, optional for topping

Instructions

  • Preheat oven to 400 degrees F. In a large bowl, mix together flour, baking powder, kosher salt, instant pudding powder and granulated sugar.
  • In another bowl, whisk together oil, milk, eggs and yogurt. Pour into the dry ingredients and fold until just combined.
  • Line a jumbo muffin tin with muffin cups or spray with nonstick spray. Portion out the muffins evenly. I like to use an ice cream scoop. Sprinkle the tops with coarse sugar. Bake for 22 to 25 minutes, until a toothpick comes out clean.