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Easy Bakery Style Pistachio Muffins

These Easy Bakery Style Pistachio Muffins are delightful, fluffy, and packed with the rich taste of pistachios. Their perfect balance of sweetness and nuttiness makes them an ideal snack or breakfast treat. Whether enjoyed with coffee or tea, these muffins will definitely impress your family and friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast / Snack
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin (12-cup)
  • 1 large, 1 medium mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 pair oven mitts
  • 1 cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shelled pistachios, chopped
  • ¼ cup chopped pistachios for topping (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line the muffin tin with paper liners or grease with non-stick spray.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  • In a medium bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well combined.
  • Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula. Be careful not to overmix; it’s okay if there are small lumps.
  • Add the chopped pistachios into the batter and fold them in gently.
  • Evenly distribute the batter into the muffin tin, filling each cup about ¾ full. If desired, sprinkle chopped pistachios on top of each muffin.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely.

Notes

Make sure your butter is slightly cooled before adding it to the eggs to avoid cooking them.
For added flavor, you can incorporate a teaspoon of almond extract along with the vanilla.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.