Description
These Pistachio Muffins are a delightful treat combining a moist, flavorful batter with a crunchy pistachio crumble topping. Made with a blend of pistachios, pistachio paste, and a mix of sugars, sour cream, and vegetable oil, these muffins offer a perfect balance of nutty richness and sweet tang. Ideal for breakfast, brunch, or a snack, they are baked to perfection with a crisp topping and a tender crumb inside.
Ingredients
Pistachio Crumble
- 112 g Unsalted Butter
- 90 g Pistachios
- 60 g All-purpose Flour (Plain flour)
- 66 g Granulated Sugar (Caster Sugar)
- 70 g Light Brown Sugar
- 1 tsp Sea Salt
Pistachio Muffin Batter
- 3 Large Eggs (room temperature)
- 150 g Granulated Sugar (Caster Sugar)
- 165 g Light Brown Sugar
- 345 g Sour Cream (room temperature)
- 240 ml Vegetable Oil
- 2 tbsp Pistachio Paste
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 375 g All-purpose Flour (Plain Flour)
- 4 ½ tsp Baking Powder
- 1 tsp Salt
- 120 g Pistachios (chopped)
Instructions
- Make the Pistachio Crumble: Melt the unsalted butter in the microwave. Pulse roughly two-thirds of the pistachios in a blender until they form a fine powder. In a bowl, mix together the pistachio powder, flour, both sugars, and sea salt.
- Combine Crumble Ingredients: Add about three-quarters of the melted butter to the dry ingredients. Mix using a fork or your hands, adding butter gradually until the mixture can be pinched together and holds its shape. You may not need all the butter.
- Add Remaining Pistachios to Crumble: Roughly chop the remaining pistachios and stir them into the crumble mixture. Set this aside while you prepare the muffin batter.
- Prepare the Muffin Batter: Preheat your oven to 425°F (220°C) or 200°C fan-forced. Line a muffin pan with paper liners. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until just combined.
- Add Wet Ingredients: Whisk in the sour cream, vegetable oil, pistachio paste, vanilla extract, and almond extract until well blended.
- Add Dry Ingredients: Sift in the flour, baking powder, and salt, then whisk the batter until smooth and lump-free.
- Incorporate Chopped Pistachios: Fold the chopped pistachios evenly into the muffin batter.
- Fill Muffin Pans: Spoon the batter into the prepared muffin liners, filling each almost to the top, leaving about 1/8 inch of space.
- Add Crumble Topping: Generously sprinkle the pistachio crumble over the top of each muffin, covering them well.
- Bake the Muffins: Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (180°C) or 160°C fan-forced and bake for an additional 13 minutes until golden and a toothpick inserted comes out clean.
- Cool: 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
- Ensure all refrigerated ingredients like eggs and sour cream are at room temperature for better batter consistency.
- Do not open the oven door during the temperature change to ensure proper rise and baking.
- Use a blender or food processor to finely pulse pistachios for the crumble to avoid large chunks.
- Pistachio paste can be homemade or purchased; it adds an intense nutty flavor to the muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To keep the crumble crunchy, add it just before baking rather than mixing into the batter.
