PISTACHIO MUFFINS WITH PISTACHIO CRUMBLE TOPPING RECIPE
Pistachio muffins from a bakery are everything you want in a muffin! Fluffy, flavorful, and made with real pistachios—topped with incredible pistachio crumble for crunch.
Make Pistachio Crumble
Melt butter in microwave 1 stick butter Blend two thirds of pistachios (½ cup) into a fine powder.3/4 cup Pistachios
2
Mix pistachio powder, flour, sugars, and sea salt in a bowl.1 teaspoon Sea Salt, ½ cup All-purpose Flour, ⅓ cup White Sugar, ⅓ cup Light Brown Sugar
Mix in ¾ of the melted butter with a fork or hands. Slowly add butter until crumble holds its shape when pinched. Not all butter is necessary.
3
Combine the remaining pistachios with the crumble, roughly chopped. Set aside until muffin batter is ready.
4
Make Pistachio Muffins
Line muffin pan with paper liners and preheat oven to 425°F / 220°C. Mix egg, white sugar, and brown sugar until combined. 3 Eggs, ¾ Cup Light Brown Sugar, ¾ Cup White Sugar
5
Whisk in sour cream, vegetable oil, pistachio paste, vanilla, and almond extract.
Combine 1 ½ cups Sour Cream, 1 cup Vegetable Oil, 2 tablespoons Pistachio Paste, 1 teaspoon Vanilla Extract, and 2 tablespoons
6
Whisk in flour, baking powder, and salt until smooth.
Ingredients: 3 cups All-purpose Flour, 4 ½ tsp Baking Powder Mix chopped pistachios into muffin batter until evenly distributed.1 cup Pistachios
7
Place batter in muffin pans, leaving ⅛ inch space at the top. Top each muffin with pistachio crumble.
8
Bake at 425°F / 220°C for 5 minutes, then reduce to 350°F / 180°C for 13 minutes. Avoid opening the oven when lowering the temperature. Remove from oven and cool for 5 minutes in pan before transferring to wire rack.