Comments on: Bakery Style Pistachio Muffins

By: Rachel Farnsworth

Rachel Farnsworth — Sat, 28 Oct 2023 19:43:02 +0000

In reply to Jen.

Since large muffins have a greater volume, they usually take longer to bake through. Bake as directed at 425 degrees for 7 minutes. After that you’ll want to reduce your cooking temperature to 325 degrees which is 25 degrees less than what the standard recipe calls for which will help the larger muffin bake more evenly. Increase the remainder of the cooking time to 15 minutes.

Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are done. If it comes out wet, continue baking and check at regular intervals. Since all ovens can vary, and the exact size of “large” muffin tins can differ, keep an eye on the muffins during the baking process. Check for signs of over-browning on the edges and adjust time or temperature as necessary.

By: Jen

Jen — Fri, 27 Oct 2023 15:27:47 +0000

Instead of 12 regular I want to make 6 jumbo….does that change the cooking time?

By: Diane

Diane — Sat, 07 Oct 2023 16:54:47 +0000

I am making these like every other month. My family loves them.

By: Jackie

Jackie — Sun, 17 Sep 2023 14:11:53 +0000

Great recipe. Better than I could’ve hoped. The batter seems too thick but it’s perfect. The pudding mix makes it seem too thick. I crushed up some pistachios and placed on top for an even better result.

By: Tricia

Tricia — Wed, 16 Aug 2023 22:59:51 +0000

These muffins are so good and easy. Will be making them again and again as my church family loves them.

By: Julie

Julie — Sat, 29 Jul 2023 02:15:29 +0000

In reply to CT mom. I've made these muffins twice and both ti.e they came out great. I like them because they aren't real sweet, but still satisfy a sweet tooth

By: Jillian Wesney

Jillian Wesney — Thu, 20 Jul 2023 15:21:21 +0000

I made the recipe to a T as well… but the muffins were not completely baked to my liking while using the directions. I let them sit in the oven, turned off, for a little longer. Still not perfect but they look amazing and taste very good. I toasted some pistachios in the air fryer and topped the muffins with those and the sugar.

By: Jean Gray

Jean Gray — Tue, 18 Jul 2023 01:05:19 +0000

These muffins are fabulous! Used gluten free flour and came out perfect

By: Nancy Marsh

Nancy Marsh — Sat, 15 Jul 2023 16:00:17 +0000

I made Pistachio Muffins. The batter was thick so I googled what to do and it said add liquid/fat so I added a little more milk and some more melted butter. I also cooked them 3 minutes longer. I don’t know how but these muffins came out light, delicious, and tasted just like the ones I used to buy. Ahhhh ohhhh wonderful. Thank you and if you can offer your suggestion as to why the batter was so thick I would appreciate that. Saturday, July 15, 2023 Nancy, Palm Harbor, FL

By: Lisa

Lisa — Tue, 11 Jul 2023 17:15:21 +0000

In reply to Derek.

Perfect every time! These are a family favorite. I make them often.

By: Katie

Katie — Fri, 30 Jun 2023 14:11:18 +0000

In reply to Derek.

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:

By: Faith

Faith — Thu, 22 Jun 2023 18:23:32 +0000

I followed the directions as written. I did put some crushed pistachios on top, as it didn’t look like there were many in the pudding. The mixture seemed pretty thick, so I watched the video to verify the consistency was correct. Baked as directed. They came out perfect. Hubby says , after his first bite, that I need to start a second batch!