These Pistachio Muffins taste like they came from a bakery with their perfectly domed tops and delicious pistachio flavor.
How do you get a perfectly domed muffin top?
The secret to that perfectly domed muffin top is to blast the muffin batter with super high heat when you first place it into the oven, and then let it finish baking at a slightly lower temperature. The high heat causes the steam in the muffins to release quickly, making the muffin puff up and create that perfect dome on top. We start our muffins at 425 degrees F. After about 7 minutes, reduce the heat in the oven to 350 degrees F. Watch your muffins closely as they finish baking. Ovens vary slightly so your cooking time may vary as some ovens will brown the muffins more than others. Pull your muffins out of the oven as soon as they are golden brown on top.
How to keep muffins from sticking:
You can bake muffins directly in a muffin tin, or use paper liners. To keep the muffins from sticking, use a nonstick pan and lightly grease the pan with nonstick cooking spray. If using liners, spray the liners themselves with a light coating of nonstick cooking spray to keep the muffins from sticking to the wrapper.
If you like this recipe you may also be interested in these other delicious muffin recipes:
- Chocolate Chip Muffins
- Sour Cream Coffee Cake Muffins
- Best Blueberry Muffins
- Coconut Oil Bran Muffins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
We loved the flavor of these muffins and they had a lovely dome on them. However, like others we found them heavy and dense. Next time I will either use less flour or add more milk. I am experienced cook so I took great care in measuring my flour and did not pack it down. It would be helpful if you gave the weight of the flour that you use, as not all flours are the same, even the all-purpose ones.
Adjust for 5,000 ft altitude. 450 for 7 minutes then 375 for 15 minutes.
Delicious! I added 1/2 teaspoon almond extract in addition to the vanilla extract.
The advertisement said bakery muffins so I thought they’d be bakery size. They’re actually just standard muffins. They taste really good and looked perfect. I used bakery size papers so next time I’d double the recipe in order to give them the size needed.
These were good but the recipe needs some tweaks. The batter is very dense which extends cooking time. I will add maybe 1/3 to 1/2 cup more milk or sub buttermilk instead to thin it out. Also, addition of almond extract, extra chopped pistachios and maybe some dried chopped cranberries would be nice.
These are so good! My family loves them. Definitely use less flour, I took the advice from another reader and use 1 1/3 cup of flour instead of 2 cups and they are more moist and delicious!
I took two pieces of advice from the comments that worked well: I used 1 and 1/3 cups flour instead of 2, and 1/2 tsp almond extract and 1/2 tsp vanilla extract instead of 1 tsp vanilla. Despite cutting back on the flour this was still a very thick batter that was a bit challenging, so I ended up adding a couple extra splashes of milk. I skipped the sugar crystals on top and baked for about 20 minutes altogether, and they were quite delicious.
I have made these twice & they really do look & taste like a bakery muffin! So good!
I gave 4 stars because they tasted great but they didn’t seem right. I carefully measured everything and followed the recipe to a T. The batter had the consistency of Play-Doh but I tried baking them anyway. They need to be cooked at a lower temp I think. The tops were slightly crispy (in a good way) but the middle was still completely raw. I’d say to keep the temp at 350 and check on them with a toothpick after 25 minutes then turn the temp up to 425 for 5-10 minutes to get the perfect crispy top
Make sure everything( ingredients) is at room temperature . Spoon flour into your measuring cup. They come out perfect this way! Also, I used Almond extract on my second recipe instead of vanilla and they came out way more delicious!!!! Enhanced the pistachio flavor:
Perfect every time! These are a family favorite. I make them often.
Has anyone made mini muffins with this recipe? How long baking time did you use?