Easy Bakery Style Pistachio Muffins

Ingredients:

• 1/2 cup salted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 (3.4-ounce) package instant pistachio pudding mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk, room temperature
• 1 3/4 cups all-purpose flour, spooned and measured

For the buttery topping:

• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 1/4 cup chopped pistachios

Optional additions:

• 1/4 cup chopped dried cranberries or blueberries
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat oven: Preheat oven to 425°F (220°C). Prepare a muffin tin with parchment liners or cupcake liners.
2. Cream butter and sugar: Using a hand mixer or stand mixer with paddle attachment, beat butter and sugar until light and creamy.
3. Add wet ingredients: Add eggs, vanilla extract, and almond extract. Beat until just combined.
4. Mix dry ingredients: In a separate bowl, whisk together pistachio pudding mix, baking powder, salt, and flour.
5. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fill muffin tin: Divide batter evenly among muffin liners, filling just short of the top. Sprinkle tops with chopped pistachios (optional).
7. Bake: Bake at 425°F for 7 minutes. Reduce heat to 350°F (175°C) and continue baking for 8-10 minutes, or until muffins are cooked through.
8. Make buttery topping: In a small bowl, combine sugar and melted butter.
9. Finish muffins: While muffins are still warm, dip tops into melted butter, then roll in sugar.
10. Cool: Place muffins on a wire rack to cool completely.

Optional additions:

• For extra flavor: Add chopped dried cranberries or blueberries, ground cinnamon, or ground nutmeg to the batter.
• For a richer topping: Add a tablespoon of cream cheese or whipped cream to the buttery topping.

Enjoy your delicious Pistachio Pudding Muffins!