Jumbo Bakery Style Pistachio Muffins

5 from 3 votes

Jumbo Bakery Style Pistachio Muffins

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!

Prep Time5

Cook Time22

Total Time27

Course: Breakfast, Dessert

Cuisine: American

Keyword: jumbo muffins, pistachio, pistachio muffins

Servings: muffins

Calories: 271cal

Author: Amy Desrosiers

Cost: $4

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!

Notes

Nutritional values may vary and are meant to be a guide.

*Spray cupcake/muffin tin liners before adding batter for an easier release off the paper liner.

Nutrition