Easy Bakery-Style Pistachio Muffins (2024)

Today’s easy bakery-style pistachio muffins rival any bakery. They are large with a crackly crunchy top but ridiculously moist inside, and they are bursting with buttery-ness and pistachio flavor. Check out this recipe to learn the secret to getting this high-dome top that gives your muffins a professional bakery look.

These pistachio muffins are perfectly oversized and fantastic to bring to a brunch gathering, as a welcome-to-the-neighborhood gift, or any other occasion where muffins are appropriate (so, any occasion really :).

I wanted to have something homemade and inviting for my parents to enjoy when they came into town a few weeks ago. But, I was bombarded with housework, prepping for them + the housewarming party, trying to pull it all together down to last minute! I really didn’t have time to bake something…

Then these pistachio muffins came to mind. Everyone has a few minutes to spare to mix up the quick and easy batter – the oven does the rest! They don’t even need to be frosted after baking.

Room Temperature Ingredients & Avoid Over-mixing:

This bakery style pistachio muffin recipe couldn’t be easier. The batter comes together in minutes, so it’s a wonderful recipe for busy moments when you still want to add a personal, homemade touch. But keep these things in mind to ensure you end up with perfect muffins –

Make sure the eggs and milk are at room temperature, which incorporates them quicker and easier with other ingredients. I recommend taking these ingredients out of the refrigerator about 30 minutes before starting.

Don’t worry if you didn’t plan ahead, I rarely do. My hack is to put the eggs in a bowl of super hot water and let them sit for 5-10 mins while you’re pulling everything together. The milk can be measured out and put into a bowl then microwaved for 20-secs to remove that sharp coldness.

Be Delicate – While muffins are more dense than cupcakes, you still want to treat them delicately and avoid over-mixing your muffin batter. Over-mixing will result in a brick-like dense texture that has no place in your life. You want these muffins to have a soft, spongy crumb. Only stir as much as necessary to break up any large flour clumps. The rest will get settled during the baking process.

Tools I Used for These Easy Bakery-Style Pistachio Muffins:

1. Parchment Paper Muffin Liners – these are totally optional and cupcake liners work just as well, but, these allow for larger muffins that can expand a bit more as they bake.
2. 12-Muffin Pan – I’ve owned some expensive muffin pans that I wasn’t in love with their baking quality. This Wilton pan is my go-to. The muffins are perfect every time.
3. Hand Mixer – the little engine that could! I use this more than my fancy Viking stand mixer. It’s funny, I have pushed this thing to the limits (literally, I smelled a faint burning smell coming from the motor). But we are 5 years strong and hasn’t died on me yet!!
4. Silicon spatulas – a classic necessity for all my baking needs.

More of my favorite baked goods:

Triple Oreo Chocolate Cupcakes

Entenmann’s Devil’s Food Cake Donuts Copycat Recipe

Brownie Stuffed Chocolate Chip Cookies

The Best Hostess Cupcake Copycat Recipe

Four Layer Peanut Butter Brownie Bars

Soft-Batch Triple Chocolate Peppermint Cookies

I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.