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Bakery-Style Moist Pistachio Muffins

A close-up of a moist pistachio muffin with a golden crumb topping sprinkled with chopped pistachios.
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Make easy, moist, and fluffy pistachio muffins with a simple crumb topping for a bakery-quality treat at home.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup finely ground pistachios (plus 1/4 cup chopped for batter)
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a small bowl, whisk together the milk and Greek yogurt or sour cream.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the 1/2 cup ground pistachios and the 1/4 cup chopped pistachios.
  8. Prepare the crumb topping: In a small bowl, combine the 1/4 cup flour, brown sugar, and 2 tablespoons cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  9. Divide the batter evenly among the 12 muffin cups, filling them about two-thirds full. Sprinkle the crumb topping over the batter in each cup.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best flavor, use unsalted, shelled pistachios.
  • You can add a few drops of green food coloring to the batter if you want a more vibrant green color.
  • If you do not have Greek yogurt, use sour cream or buttermilk for moisture.

Nutrition

Find it online: https://delishdreams.com/pistachio-muffins-recipe-easy-moist/