Description
A simple recipe for making moist, fluffy pistachio muffins with a light crumb topping, perfect for breakfast or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shelled, unsalted pistachios, finely chopped
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1/4 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/4 cup shelled pistachios, roughly chopped (for topping)
- 2 tablespoons granulated sugar (for topping)
- 1 tablespoon all-purpose flour (for topping)
- 1 tablespoon cold unsalted butter, cut into small pieces (for topping)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt. Stir in the finely chopped pistachios.
- In a separate medium bowl, whisk together the melted butter, eggs, milk, yogurt, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Prepare the crumb topping: In a small bowl, combine the 2 tablespoons sugar, 1 tablespoon flour, and the cold butter pieces. Use your fingers to cut the butter into the dry mix until coarse crumbs form. Stir in the roughly chopped pistachios.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the crumb topping mixture evenly over the top of the batter in each cup.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger pistachio flavor, use pistachio paste in the batter instead of some of the milk.
- You can substitute almond flour for an equal amount of all-purpose flour for a slightly different texture.
- If you prefer a sweeter muffin, increase the sugar in the batter by 2 tablespoons.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 55