Pistachio Muffins With Pistachio Crumble Topping Recipe

There’s something about these pistachio muffins that embodies the perfect blend of comfort and gourmet flair, making them the ultimate treat. I love how the rich, nutty flavor of the pistachios contrasts with the moist, tender crumb of the muffin, and the sweet, crunchy crumble topping adds an irresistible touch.

I adore unearthing the flawless equilibrium of flavors, and my Pistachio Muffins with Pistachio Crumble Topping achieves just that. The base of these muffins consists of 1 3/4 cups all-purpose flour.

The muffins’ foundation is an absolute delight, and the tree nuts themselves are an irresistible ingredient. But add an ingredient as heavenly as sour cream and you have the richness, the creaminess, and the nutty goodness of a muffin that is very much a treat.

And then there’s the topping: a sprinkle of finely chopped nuts and breadcrumbs that makes for an extra-crunchy and utterly delightful experience, not to mention the tailgate upgrade you never knew you needed.

Ingredients

All-Purpose Flour:
Gives form and fill; primary ingredient.

Baking Powder and Soda:
Agents that cause lightness to happen.

Granulated Sugar:
Adds sweetness; assists with texture balance.

Unsalted Butter:
Contributes to richness and moisture.

Pistachios:
Rich in protein; contributes a delightful crunch and flavor.

Sour Cream/Greek Yogurt:
Boosts wetness; sharp taste.

Vanilla and Almond Extract:
Contributes fragrant, sweet essences.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup milk
• 3/4 cup shelled pistachios, chopped
• 3/4 cup shelled pistachios, finely chopped (for crumble)
• 1/4 cup granulated sugar (for crumble)
• 2 tablespoons all-purpose flour (for crumble)
• 2 tablespoons unsalted butter, melted (for crumble)

Instructions

1. Set your oven to 375°F (190°C) to warm up and prepare a muffin tin by placing paper liners inside the tin.

2. In a medium bowl, combine 1 3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix well with a whisk until fully blended, giving it a light and airy texture.

3. In a big bowl, with a hand mixer or stand mixer fitted with a paddle attachment, beat together 1/2 cup softened butter and 3/4 cup sugar until the mixture is light and creamy. Add in the eggs one at a time. After each egg, mix until the batter is smooth and has a slight sheen. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.

4. Blend together 1/2 cup sour cream (or Greek yogurt) and 1/2 cup milk until smooth.

5. The dry ingredients should be added to the wet ingredients in a gradual manner, mixing them together until they are just combined. Three-quarters of a cup of pistachios, chopped, should then be folded into the mixture.

6. Pistachio Crumble Topping

1. In a small bowl, combine 3/4 cup finely chopped pistachios, 1/4 cup sugar, 2 tablespoons flour, and 2 tablespoons melted butter.

2. Mix until crumbly.

7. Evenly divide the muffin batter among the prepared muffin cups, filling each about three-quarters full.

8. Generously sprinkle the muffins with the topping of pistachio crumble.

9. Place in the oven preheated to 350 degrees Fahrenheit and bake for 18-22 minutes. Remove from the oven and test for doneness by inserting a toothpick into the center. A clean toothpick means the cake is ready.

10. Let muffins rest in the pan for 5 minutes. Transfer to a wire rack, and let cool completely. Enjoy!

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners
4. Medium mixing bowl
5. Small mixing bowl
6. Large mixing bowl
7. Whisk
8. Hand mixer or stand mixer with paddle attachment
9. Measuring cups
10. Measuring spoons
11. Spoon or spatula (for folding ingredients)
12. Toothpick (for testing doneness)
13. Wire rack (for cooling)

FAQ

• Q: Can I use salted butter instead of unsalted?Q: Can you use salted butter for baking?

  A: Yes, you can use salted butter, but reduce the added salt in the recipe to balance the flavors.

• Q: How should I store leftover muffins?A: Keep them at room temperature for up to 3 days, and they must be stored in an airtight container. For longer-lasting freshness, keep them in the refrigerator, where they will last up to a week.
• Q: Can I substitute almond extract if I don’t have it?You can leave it out or make the vanilla extract 1 1/2 teaspoons for a really strong vanilla flavor.
• Q: Is Greek yogurt a suitable replacement for sour cream?A: Yes, Greek yogurt can be used as a direct replacement for sour cream in this recipe.
• Q: Could I use another type of nut instead of pistachios?A: For sure, you can substitute almonds or walnuts, but the flavor will be slightly different.
• Q: What’s the best way to chop pistachios?A. Use a food processor or a sharp knife for more control over the size.
• Q: Can these muffins be frozen?Q: Can I freeze cooked dumplings? If so, what’s the best method?

  A: Yes, cooked dumplings can be frozen. Cool them completely, and lay them out in a single layer to freeze. After they are frozen solid, you can transfer them to an airtight container, and they’ll keep in the freezer for about 3 months.

  The method used here is to first freeze the dumplings individually, then place them in a container for long-term storage.

Substitutions and Variations

1 3/4 cups all-purpose flour: Substitute with 1 1/2 cups whole wheat flour for a heartier texture.
1/2 cup unsalted butter, softened: Use in place of 1/2 cup coconut oil or 1/2 cup unsweetened applesauce for a lighter option.
3/4 cup granulated sugar

Substitute with:

3/4 cup coconut sugar or 1/2 cup honey
1/2 cup sour cream or Greek yogurt: Substitute with 1/2 cup buttermilk or 1/2 cup cashew cream for a dairy-free alternative.
1 teaspoon vanilla extract: Substitute with 1 teaspoon maple syrup or 1 teaspoon vanilla bean paste for a more intense flavor.

Pro Tips

1. Toast the Pistachios Enhance the flavor of the pistachios by toasting them before chopping. Simply spread them on a baking sheet and toast at 350°F (175°C) for about 5-7 minutes. This brings out their natural oils and makes them more aromatic.

2. Room Temperature Ingredients Ensure that all your wet ingredients, especially butter, eggs, sour cream/yogurt, and milk, are at room temperature before mixing. This helps in better emulsion and results in a smoother batter.

3. Don’t Overmix the Batter When combining the dry ingredients into the wet ingredients, mix until just combined. Overmixing can result in dense muffins as it activates more gluten in the flour.

4. Experiment with Extracts Adjust the almond extract to your taste preference. If you prefer a more subtle almond flavor, reduce it slightly. Alternatively, consider adding a small amount of lemon or orange zest for a citrusy twist.

5. Check Oven Temperature Oven temperatures can vary, so using an oven thermometer can help ensure that you’re baking at the right temperature. This is key to avoid overbaking and ensuring the muffins are tender.