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The Ultimate Bakery-Style Moist Pistachio Muffins with Almond Glaze

A close-up of a freshly baked pistachio muffin topped with white glaze and chopped green pistachios.
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Make moist, fluffy pistachio muffins that taste like they came from a bakery. This easy recipe uses simple ingredients to deliver intense nutty flavor, topped with a sweet almond glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shelled, unsalted pistachios, finely chopped, plus extra for topping
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup pistachio paste or 2 tablespoons finely ground pistachios mixed with 1 tablespoon oil (for intense color/flavor)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk or water (for glaze)
  • 1/4 teaspoon almond extract (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the 1/2 cup of finely chopped pistachios.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, yogurt or sour cream, vanilla extract, almond extract, and pistachio paste (if using). Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until you have just combined the batter. Do not overmix; a few lumps are fine. Overmixing develops gluten and prevents moist muffins.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the bakery-style dome.
  7. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 13 to 16 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While cooling, prepare the glaze: Whisk together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon of almond extract until smooth. Add more liquid, a drop at a time, if the glaze is too thick.
  10. Once the muffins are cool, drizzle the almond glaze over the tops. Sprinkle with extra chopped pistachios immediately so the nuts stick to the wet glaze.

Notes

  • For vibrant green muffins without artificial coloring, use high-quality pistachio paste or soak your chopped pistachios in a few drops of green food coloring before adding them to the batter.
  • If you do not have pistachio paste, increase the finely ground pistachios in the batter to 3/4 cup total and add 1 teaspoon of extra almond extract for flavor depth.
  • To achieve the best bakery-style dome, make sure your baking powder is fresh and do not underfill the muffin cups.

Nutrition

Find it online: https://mdlatdmm.com/pistachio-muffins-bakery-style-moist-recipe/