Description
These Pistachio Crunch Muffins are a delicious combination of moist, tender muffins with a perfectly crisp pistachio topping. Packed with the rich, nutty flavor of pistachios, these muffins are great for breakfast, a snack, or even dessert. The crunchy topping, made with chopped pistachios and a hint of sugar, adds texture and makes every bite satisfying. Whether you enjoy them fresh out of the oven or store them for later, these muffins are sure to become a family favorite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios, plus extra for topping
- ¼ cup coarse sugar for topping
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the melted butter, eggs, Greek yogurt, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the chopped pistachios gently.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Sprinkle the tops with extra chopped pistachios and coarse sugar for a crunchy topping.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Pistachios: Using unsalted, roasted pistachios adds a deeper flavor to the muffins, but you can also use raw pistachios for a more subtle taste. You can either chop them finely or leave some larger chunks for a varied texture.
- Flavors: Add a splash of vanilla extract or almond extract for extra depth. For a twist, try incorporating lemon zest or a sprinkle of cinnamon for seasonal variations.
- Topping Crunch: For an extra crispy topping, mix the chopped pistachios with turbinado sugar or raw sugar. The larger crystals of the sugar will create a beautiful caramelized crunch during baking.
- Baking Time: Keep an eye on the muffins during the last few minutes of baking. Ovens vary, so start checking for doneness around the 18-minute mark by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs.
- Vegan Option: Swap the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use coconut oil or vegan butter in place of regular butter.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week, or freeze for up to 3 months. Reheat in the oven to restore their crunchy topping.