Pistachio Muffins With Pistachio Crumble Topping
These pistachio muffins are loaded with real pistachios and pistachio flavor! They are fluffy and moist and are topped with a pistachio crumble topping.
Ingredients
- 115 g Butter melted and cooled
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 Eggs
- ½ cup Brown sugar dark or light brown sugar
- ⅔ cup Granulated sugar
- ½ cup Sour cream full fat
- ⅔ cup Buttermilk
- ¼ cup Vegetable oil or canola oil
- 1 cup Pistachios toasted and chopped, unsalted
- 3 cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
Crumble topping
- ½ cup Flour
- ⅔ cup Pistachios chopped
- ⅓ teaspoon Kosher salt
- ⅓ cup Granulated sugar
- 60 g Butter
Instructions
- Into a large mixing bowl, add the melted butter, eggs, sour cream, kosher salt, vanilla extract, buttermilk, granulated sugar, brown sugar, and vegetable oil, and mix until combined.
- Add the chopped pistachios, flour, baking powder, and baking soda, and mix until just combined. Do not overmix them so they will turn out moist and not dry!
- Let the batter sit at room temperature for at least 30 minutes. This step creates the signature domed tops that the best muffins have!
- Meanwhile, make the pistachio crumble topping. In a medium mixing bowl, add the flour, sugar, chopped pistachios, and kosher salt. Mix with a spoon until the mixture is well combined.
- Add the melted butter and mix until it's well combined.
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Scoop the batter with a large ice cream scooper into the muffin tins, filling them almost completely.
- Top the muffins with about 1 tablespoon of the streusel topping and press the streusel topping onto the muffin batter so it sticks and does not fall off while baking.
- Bake in a 200c (400f) preheated oven for 5 minutes, and then bake for another 10-12 minutes at 180c (350f) or until a toothpick comes out clean.
Notes
- Use a blender or food processor to ground the pistachios for the muffin filling. For the crumble topping, I like chopping them into larger pieces to get an extra crunch.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making muffins is not noticing that your baking powder or baking soda is expired. This can ruin your muffins and waste your time and money on the ingredients. So every time you bake anything, make sure that the ingredients are not expired.
- Be patient! I know it’s extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won’t crumble up. These muffins are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait for the wait.
Nutrition
Calories: 511kcalCarbohydrates: 59gProtein: 9gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 66mgSodium: 403mgPotassium: 271mgFiber: 3gSugar: 28gVitamin A: 557IUVitamin C: 1mgCalcium: 103mgIron: 3mg
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