Soft Nutty Pistachio Muffins (Printable Version)

Tender pistachio muffins with crisp tops and nutty crunch, layered with almond and vanilla flavors.

# Ingredients:

→ Dry Ingredients

01 - 240 g all-purpose flour
02 - 150 g granulated sugar
03 - 1 package (99 g) instant pistachio pudding mix
04 - 10 g baking powder
05 - 3 g fine sea salt

→ Wet Ingredients

06 - 2 large eggs
07 - 240 ml cultured buttermilk
08 - 80 ml vegetable oil
09 - 5 ml pure vanilla extract
10 - 2 ml almond extract

→ Toppings

11 - 60 g chopped unsalted pistachios
12 - Coarse sugar for sprinkling (optional)

# Steps:

01 - In a mixing bowl, thoroughly stir together all-purpose flour, granulated sugar, instant pistachio pudding mix, baking powder, and fine sea salt until evenly incorporated.
02 - In a separate large bowl, whisk large eggs, cultured buttermilk, vegetable oil, pure vanilla extract, and almond extract until the mixture is smooth.
03 - Gradually fold the dry mixture into the wet ingredients using a spatula or wooden spoon, mixing just until no large streaks of flour remain; the batter should be thick with some lumps.
04 - Cover the bowl with a kitchen towel and let the batter rest for 15 minutes to hydrate the flour and improve crumb structure.
05 - Preheat the oven to 220°C. Line a muffin pan with paper liners placed in every other cup for airflow. Fill each liner with 90 to 120 ml of batter, filling only half the pan to allow muffins to rise tall. Evenly sprinkle chopped pistachios and optional coarse sugar on top.
06 - Place the tray in the oven's center and bake at 220°C for 7 minutes to develop high domed tops and a crisp crust.
07 - Reduce oven temperature to 175°C and bake for an additional 16 to 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Allow muffins to cool in the pan for optimal texture.
08 - Reheat oven to 220°C and repeat the process with any leftover batter for another batch.

# Notes:

01 - Resting the batter enhances muffin tenderness and crumb quality by fully hydrating the flour.
02 - Starting baking at a high temperature forms a crisp, domed top while finishing at lower heat ensures moist interiors.
03 - Toasting pistachios before chopping intensifies their flavor and aroma.

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