These Jumbo Pistachio Muffins bake up to perfection. They have a crisp muffin top, and fluffy inner that has a light pistachio-almond flavor. They make for a tasty breakfast or snack on the go!
Baking is a science, but it’s also an art that I absolutely love! And when it comes to muffins, there’s nothing quite like a big, bakery-style muffin. These Pistachio Muffins are modeled to taste similar to the ones from the bakery. They’re big, fluffy, and loaded with a light flavor that is sure to ignite your taste buds. While the pistachio flavor is not overly strong, it is perfect for those that appreciate a tasty, home-baked muffin!
Pistachio Pudding Muffins
If you love pistachio everything like me, you might also want to try these Pistachio Pudding Cookies, Pistachio Pudding Bites, or this Pistachio Bundt Cake recipe. We also have our prized Christmas Cake that features pistachio pudding mix and maraschino cherries.
When it comes to these pistachio pudding muffins, I love to unwrap the paper liners from the jumbo muffins and carefully separate the tops from the bottoms. There is just something so magical about eating the moist, fluffy, cakey bottom layer first.
Then, I carefully pluck out the fluffy inner of the “muffin top” and then enjoy the crisp outer, and then center of the muffin. Does anyone else have such a systematic muffin-eating strategy–or am I just a weirdo when it comes to muffins-haha!?
Pro Tips for the Fluffiest Muffins on the Block
Be sure to use room-temperature eggs which mix better, and help ingredients fluff up.
Whisk together all dry ingredients in a large bowl and then add in the wet ones. Use a whisk or wooden spoon to just mix the batter. A few minor flour streaks or a few small lumps are okay! If you over-mix the batter, the muffins will be flat and tough.
A large ice cream scoop helps to add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells almost fully. However, you do not want to get the batter to overflow or flood the muffin cups.
Coarse sugar can be sprinkled over the top of the raw batter to form a nice crust when baked.
Recipe Tips
Vanilla is the perfect ingredient to enhance any muffin batter, but when you add almond extract, it takes your dessert from good to great! The almond flavor is what makes this recipe truly special.
This means that not only does vanilla bring out all of those yummy flavors in our desserts; but without them, we wouldn’t be able to provide such rich texture with each bite.
If you love almond flavor you can add an additional 1/4 teaspoon of almond extract.
Finely chopped pistachio nuts (about a 1/4 cup) can also add more flavor and some texture to these muffins.
This recipe makes about 18 standard-sized muffins if you do not have a jumbo muffin pan.
If you want a greener muffin, add 1-2 drops of neon green color to the batter.
Storing Tips
Allow these muffins to fully cool before storing them in an air-tight container. If they are stored warm, the tops will lose their crunch.
You can also freeze these for later consumption. Be sure to place in a freezer-safe bag, or food-saver bag and use it within 3 months. Thaw or heat in the microwave to enjoy.
Muffin Recipes to Try Today!
- Bakery Style Gingerbread Muffins
- Jumbo Pumpkin Muffins with Caramel
- Greek Yogurt Chocolate Banana Muffins
- Nutella Banana Muffins
- Fresh Corn Muffins made with Real Corn
Jumbo Bakery Style Pistachio Muffins
Equipment
- Oven adjusted to center rack position
- 2 6-count jumbo muffin tins
- 9 jumbo cupcake liners
- large mixing bowl
- medium mixing bowl
- Whisk
Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3.4 ounces instant pistachio pudding mix instant variety
- 2 tablespoons golden coarse sugar crystals *optional
Instructions
- Preheat oven to 375°F. Line the muffin tins with liners, or spray them generously with nonstick spray; set aside.
- In a large bowl, mix the sugar, milk, eggs, extracts, and oil. Whisk until light and fluffy.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and pistachio pudding mix.
- Combine dry ingredients with wet ingredients. A few minor flour streaks, or a few small lumps are okay! If you over stir the batter, the muffins will be flat and tough.
- Using an ice cream scooper, fill muffin liners almost to the top with batter. Sprinkle with sugar.
- Bake at 375°F. for 19-22 minutes or until muffin tops feel springy. A tester inserted into the center of the muffin will come out clean.
- Transfer muffins to a cooling rack and cool for 5-10 minutes before enjoying!
Have not made, yet! Found them at a local store, omg, heaven! And, I do a modified deconstruction of my muffin, but you
my dear, are nearly out of control! LOL But, it’s your muffin, you do you! Thanks so much for this lovely recipe!
Could you make these in a regular size muffin tin? If so, what changes would you recommend?
Hello, yes! Same temp but bake for 18-22 minutes.