How to Make Bakery Style Pistachio Muffins



- 1/2  cup  salted butter melted

- 3/4 cup  granulated sugar

- 2  large eggs

- 1 teaspoon vanilla extract

- 3.4 ounce package instant pistachio pudding mix

- 2  teaspoons  baking powder

- 1/2  teaspoon  salt

- 1/2 cup milk

- 2  cups  all-purpose flour

- 1/4  cup  granulated sugar for topping optional




- Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.

- In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined.

- Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine. Add in all-purpose flour and mix until the flour has been incorporated.

- Divide batter amongst each muffin cup, filling 3/4 full. Sprinkle tops with sugar crystals (optional).

- Bake in the preheated 425-degree oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 degrees F and continue baking 10 minutes, until muffin is cooked all the way through. Remove from muffin tin and transfer to a wire rack to cool completely.