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Pistachio Muffin with pistachio crumble topping.
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Pistachio Muffins Recipe

Fluffy pistachio muffins made with real pistachios and topped with a crunchy pistachio crumble topping.
Prep Time16 minutes
Cook Time18 minutes
Total Time34 minutes
Servings: 18 muffins

Ingredients

For the Pistachio Crumble

  • 112 g (1 stick) Unsalted Butter
  • 60 g (½ cup) All-purpose Flour, (Plain flour)
  • 90 g (¾ cup) Pistachios
  • 66 g (⅓ cup) Granulated Sugar, (Caster Sugar)
  • 70 g (⅓ cup) Light Brown Sugar
  • 1 teaspoon (1 teaspoon) Sea Salt

For the Pistachio Muffins

  • 165 g (¾ cup) Light Brown Sugar
  • 150 g (¾ cup) Granulated Sugar, (Caster Sugar)
  • 3 (3) Large Eggs, room temperature
  • 345 g (1½ cups) Sour Cream, room temperature
  • 240 ml (1 cup) Vegetable Oil
  • 2 tablespoon (2 tablespoon) Pistachio Paste, make your own, or buy online.
  • 1 teaspoon (1 teaspoon) Vanilla Extract
  • 1 teaspoon (1 teaspoon) Almond Extract
  • 375 g (3 cups) All-purpose Flour, (Plain Flour)
  • 4 ½ teaspoon (4½ teaspoon) Baking Powder
  • 1 teaspoon (1 teaspoon) Salt
  • 120 g (1 cup) Pistachios, chopped

Instructions

Make the Pistachio Crumble

  • Melt butter in the microwave.
  • Pulse roughly two-thirds of the pistachios in a blender until a fine powder forms.
  • Mix together the pistachio powder, flour, both sugars and sea salt in a bowl.
  • Add ¾ of the melted butter and mix with a fork or your hands. Add butter a little at a time until the crumble can be pinched together and hold its shape. You may not need all the butter.
  • Roughly chop the remaining pistachios and mix them through the crumble. Set aside until muffin batter is ready.

Make the Pistachio Muffins

  • Preheat oven to 425°F / 220°C (200° fan) and line a muffin pan with paper liners.
  • Whisk together egg, white sugar and brown sugar, just until combined.
  • Add sour cream, vegetable oil, pistachio paste, vanilla and almond extract and whisk together.
  • Sift in the flour, baking powder and salt and then whisk until lump-free.
  • Add chopped pistachios to the muffin batter and mix through until evenly distributed.
  • Scoop batter into prepared muffin pans and fill almost to the top, leaving about ⅛ inch space at the top.
  • Generously cover the top of each muffin with the pistachio crumble.
  • Bake at 425°F / 220°C (200° fan) for 5 minutes, then turn the temperature down to 350°F / 180°C (160° fan) for a further 13 minutes. Do not open the oven when you lower the temperature.
  • Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire rack to cool.

Notes

Ingredient Notes: