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Jumbo Bakery Style Pistachio Muffins

Jumbo Bakery Style Pistachio Muffins for a Cozy Morning

Delight in Jumbo Bakery Style Pistachio Muffins—easy to make and a perfect treat for any gathering.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Sweetness enhances flavor and aids texture.
  • 2 large Large Eggs Provide structure and moisture; ensure they're at room temperature.
  • 1/2 cup Vegetable Oil Adds moisture and tenderness; melted butter can be used for extra flavor.
  • 1 teaspoon Almond Extract Infuses nuttiness into the muffins; substitute with vanilla if needed.
  • 1 teaspoon Vanilla Extract Elevates the flavor profile; increase almond extract for a more intense nutty taste.
  • 1 cup Whole Milk Ensures moisture; use at room temperature for even mixing.
  • 2 cups All-Purpose Flour Creates structure; measure accurately to avoid dense muffins.
  • 1 tablespoon Baking Powder Acts as a leavening agent for a good rise; ensure it's fresh.
  • 1/2 teaspoon Salt Balances sweetness and enhances all flavors.
  • 1 box Instant Pistachio Pudding Mix Boosts flavor and moisture; be sure to use the instant variety.
For the Topping (optional)
  • 1 tablespoon Golden Coarse Sugar Crystals Adds an appealing crunchy top; can be omitted if preferred.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • whisk
  • Ice Cream Scoop
  • Wire Rack

Method
 

Directions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tins by lining them with paper liners or greasing them.
  2. In a large mixing bowl, whisk together the granulated sugar, whole milk, large eggs, almond extract, vanilla extract, and vegetable oil until light and fluffy, about 2-3 minutes.
  3. In a separate medium bowl, combine the all-purpose flour, salt, baking powder, and instant pistachio pudding mix, stirring until evenly mixed.
  4. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
  5. Using an ice cream scoop, fill each muffin liner almost to the top with batter and optionally sprinkle with golden coarse sugar.
  6. Bake in the preheated oven for 19-22 minutes until a skewer inserted into the center comes out clean.
  7. Allow the muffins to cool in the tins for 5-10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 240kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 130mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

Ensure eggs and milk are at room temperature for better mixing. Use an ice cream scoop for perfectly sized muffins.

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