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Bakery-Style Moist Pistachio Muffins with Crumb Topping

A close-up of a pistachio muffin cut in half, showing the moist interior studded with green pistachio pieces and a generous crumb topping.
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Make easy, moist pistachio muffins that taste like they came from a bakery. This recipe uses simple ingredients to create fluffy, nutty muffins perfect for breakfast or a sweet snack.

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 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup finely ground pistachios (or pistachio paste for intense flavor)
  • 1/4 cup shelled, roughly chopped pistachios
  • For Crumb Topping: 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tablespoons cold unsalted butter (cut into pieces), 1/4 cup finely chopped pistachios

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy. This step helps create those bakery-style domes.
  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, sour cream (or yogurt), and ground pistachios (or paste).
  6. Alternate adding the dry ingredient mixture and the wet ingredient mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed only until just combined. Do not overmix; a few lumps are fine.
  7. Gently fold in the roughly chopped pistachios.
  8. Prepare the crumb topping: In a small bowl, combine the topping flour, brown sugar, and chopped pistachios. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  9. Fill the muffin cups about two-thirds full with batter. Sprinkle the crumb topping evenly over the top of each muffin.
  10. Bake at 400°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 375°F (190°C) and bake for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the most vibrant green color, use a high-quality pistachio paste instead of just ground nuts in the batter.
  • If you do not have sour cream, plain Greek yogurt works well to keep these pistachio muffins moist.
  • To achieve tall, bakery-style tops, make sure your oven temperature is hot when you start baking (the initial 400°F blast helps them rise quickly).

Nutrition

Find it online: https://tastethisplate.com/pistachio-muffins-bakery-style-moist-recipe/