Bakery Style Pistachio Muffins (Print Version)
# Ingredients:
01 -
1/2 cup salted butter, melted
02 -
3/4 cup granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
3.4 ounce package pistachio instant pudding mix
06 -
2 teaspoons baking powder
07 -
1/2 teaspoon salt
08 -
1/2 cup milk
09 -
2 cups all-purpose flour
10 -
1/4 cup granulated sugar for topping
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a muffin tin with paper liners.
02 -
Melt 1/2 cup salted butter in a microwave-safe bowl on 50% power in 20-second increments until fully melted.
03 -
In a large bowl, use a hand mixer to beat the melted butter and 3/4 cup granulated sugar until well combined, about 1 minute.
04 -
Add 2 large eggs and 1 teaspoon vanilla extract, then mix until just incorporated.
05 -
Add in 3.4 ounce package pistachio instant pudding mix, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup milk. Mix to combine. Add in 2 cups all-purpose flour and mix until flour has been incorporated. The batter will be thick.
06 -
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the tops with 1/4 cup granulated sugar.
07 -
Bake for 7 minutes at 425°F (220°C). Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 10 more minutes, or until a toothpick inserted in the center comes out clean.
08 -
Remove from the muffin tin and transfer to a wire rack to cool completely.