Pistachio Crunch Muffins
Delight your taste buds with these irresistible Pistachio Crunch Muffins, a perfect combination of nutty goodness and buttery crumble. These muffins feature a moist and tender base infused with finely chopped pistachios, offering a satisfying crunch in every bite. Topped with a decadent streusel made from brown sugar, softened butter, and extra pistachios, this recipe delivers a texture-rich experience that's both sweet and savory. Ready in just 35 minutes, these bakery-style treats are ideal for breakfast, brunch, or a midday snack. Serve them warm or at room temperature with your favorite coffee or tea, and savor the delightful harmony of flavors and textures.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted and cooled)
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 cup Shelled unsalted pistachios (finely chopped)
- 3 tablespoons Light brown sugar
- 2 tablespoons All-purpose flour (for topping)
- 2 tablespoons Unsalted butter (softened for topping)
- 0.25 cup Shelled unsalted pistachios (roughly chopped for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the finely chopped pistachios evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
To prepare the crumble topping, mix the light brown sugar, all-purpose flour, softened butter, and roughly chopped pistachios in a small bowl using a fork until the mixture forms a crumbly consistency.
Sprinkle the crumble topping evenly over the muffin batter in each cup.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Pistachio Crunch Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
3761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 437.7 g | 159% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 207.5 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 525 mg | 40% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
