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Pistachio Muffins

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Delightful muffins that blend sweet and savory with a nutty crunch, perfect for any occasion.

Ingredients

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  • 1 cup shelled roasted unsalted pistachios, divided (½ cup ground, ½ cup chopped)
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • â…” cup plain yogurt (not Greek)
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • â…“ cup all-purpose flour (for crumb topping)
  • 3 tablespoons granulated sugar (for crumb topping)
  • 3 tablespoons cold unsalted butter, cut into cubes (for crumb topping)
  • ¼ cup chopped pistachios (for crumb topping)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a standard muffin tin with 10 paper liners.
  2. In a small bowl, combine the flour, sugar, cold butter, and chopped pistachios for the crumb topping. Use your fingers to rub the butter into the dry ingredients until large, crumbly pieces form, then refrigerate.
  3. In a food processor, grind ½ cup of the pistachios into a fine meal.
  4. In a large mixing bowl, whisk together the ground pistachios, flour, sugar, baking powder, and salt.
  5. In a separate medium bowl, whisk together the eggs, yogurt, melted butter, and vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the remaining chopped pistachios.
  7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Spoon the chilled crumb topping over each muffin.
  8. Bake for 20 to 22 minutes or until golden brown and a toothpick inserted comes out clean.
  9. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months.

Nutrition

Find it online: https://tashirecipez.com/easy-pistachio-muffins-recipe-2/

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