Pistachio Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful Pistachio Muffins with a sweet and nutty flavor, perfect for breakfast, snacks, or dessert.

Scale

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
⅔ cup plain yogurt (not Greek)
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
⅓ cup all-purpose flour (for the crumb topping)
3 tablespoons granulated sugar (for the crumb topping)
3 tablespoons cold unsalted butter, cut into cubes (for the crumb topping)
¼ cup chopped pistachios (for the crumb topping)

Cook Mode Prevent your screen from going dark

Preheat your oven to 375°F (190°C) and line a standard muffin tin with 10 paper liners.
Combine the flour, sugar, cold butter, and chopped pistachios in a small bowl for the crumb topping.
Grind ½ cup of the pistachios into a fine meal using a food processor.
Whisk together the ground pistachios, flour, sugar, baking powder, and salt in a large mixing bowl.
Whisk the eggs, yogurt, melted butter, and vanilla extract in a separate medium bowl until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Divide the batter evenly among the muffin cups, then spoon the chilled crumb topping over each muffin.
Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For extra flavor, add lemon zest to the batter or topping. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

Find it online: https://doughgirlbylea.com/pistachio-muffins-recipe/