Bakery-Style Pistachio Muffins (No Pudding Mix!)

5 from 1 vote

Bakery-Style Pistachio Muffins (No Pudding Mix!)

Soft, nutty, and topped with a buttery pistachio streusel, these Bakery-Style Pistachio Muffins are a nut lover’s dream—no instant pudding mix needed. Made with real pistachios and Greek yogurt, they’re rich and tender with a delicate crumb.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Servings: muffins

Calories: 349kcal

Author: Cynthia Christensen

Equipment

Ingredients

For the muffins:

½ cup unsalted butter 1 stick or 8 tablespoons
1 cup pistachios roasted and salted (reserve 2 tablespoons for topping)
¾ cup sugar
2 large eggs
½ cup Greek yogurt
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ¼ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt

For the pistachio streusel topping:

1 cup all-purpose flour
½ cup sugar
¼ teaspoon kosher salt
2 tablespoons ground pistachios from the reserved amount above
6 tablespoons butter softened

US Customary - Metric

Instructions

Prep and preheat: Preheat oven to 425°F and line a 12-cup muffin tin with paper liners or lightly grease.
Melt the butter: In a small saucepan, melt the butter. If you would like to use brown butter, melt 10 tablespoons over medium heat until it foams, turns golden brown and, smells nutty, about 5–7 minutes. Immediately pour into a large mixing bowl to cool slightly.
Grind the pistachios: Add the pistachios to a food processor and pulse until finely ground. Reserve 2 tablespoons for the streusel topping. Add the remaining pistachios to the melted butter and stir to combine.
Make the streusel: In a small bowl, mix together the flour, sugar, salt, and reserved ground pistachios. Add butter and mix with a fork until crumbly. Set aside.
Mix the muffin batter: To the bowl with the pistachio butter, whisk in sugar, eggs, Greek yogurt, vanilla, and almond extract until smooth. Sprinkle the flour, baking powder, baking soda, and salt on top. Stir until just combined.
Fill and top: Divide batter evenly into the prepared muffin tin. Spoon streusel topping over each muffin. If you want that bakery-style dome, use a round cutter or mason jar ring to keep the streusel centered on top as they bake.
Bake: Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and continue baking for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

Storage: Store cooled muffins in an airtight container, or wrapped in plastic wrap, at room temperature for up to 3 days or in the fridge for up to 5 days.

Freezing: Wrap individually and place in freezer for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 8–10 minutes or microwave for 15 to 30 seconds to just warm.

Serving tip: These are chef’s kiss delicious when sliced open and spread with a little butter or a spoonful of my homemade blueberry jam—especially while still warm.

Nutrition