Description
These Pistachio Muffins with Pistachio Crumble Topping are a delightful treat combining the rich, nutty flavor of pistachios in both the moist muffin batter and a crunchy, buttery topping. Perfectly balanced with almond and vanilla extracts, these muffins offer a tender crumb and a satisfying texture, ideal for breakfast or a sweet snack.
Ingredients
Pistachio Crumble Topping
- 112 g Unsalted Butter
- 60 g All-purpose Flour
- 90 g Pistachios
- 67 g Granulated Sugar
- 70 g Light Brown Sugar
- 1 tsp Sea Salt
Muffin Batter
- 165 g Light Brown Sugar
- 150 g Granulated Sugar
- 3 Eggs
- 345 g Sour Cream
- 218 g Vegetable Oil
- 2 tbsp Pistachio Paste
- 1 tsp Vanilla Extract
- 2 tbsp Almond Extract
- 375 g All-purpose Flour
- 4 ½ tsp Baking Powder
- 1 tsp Salt
- 120 g Pistachios (chopped)
Instructions
- Make the Pistachio Crumble: Melt the butter in the microwave until fully liquefied. Blitz two-thirds of the pistachios in a blender until they form a fine powder. In a bowl, combine this pistachio powder with flour, granulated sugar, light brown sugar, and sea salt. Gradually mix in three-fourths of the melted butter using a fork or your hands until the mixture can be pinched together and holds its shape, adding the butter little by little. Roughly chop the remaining pistachios and fold them into the crumble mixture. Set aside until the muffin batter is ready.
- Prepare the Muffin Batter: Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners. In a large bowl, whisk together the eggs, granulated sugar, and light brown sugar until just combined. Add sour cream, vegetable oil, pistachio paste, vanilla extract, and almond extract, and whisk again until smooth.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and salt. Gradually add this flour mixture into the wet ingredients and whisk until the batter is free of lumps.
- Add Chopped Pistachios: Fold the chopped pistachios into the muffin batter until evenly distributed.
- Assemble Muffins: Spoon the batter into the prepared muffin tin, filling each cup almost to the top, leaving about 1/8 inch of space. Generously sprinkle the pistachio crumble topping on each muffin.
- Bake the Muffins: Place the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for an additional 13 minutes.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not open the oven door when lowering the temperature to ensure proper muffin rise and texture.
- You may not need all the melted butter for the crumble; add gradually until it holds its shape.
- Make sure to finely blitz the pistachios for a smooth texture in the crumble and roughly chop the rest to provide crunch.
- These muffins freeze well; store in an airtight container and thaw before serving.
- Using both pistachio paste and chopped pistachios boosts the depth of nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
