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Easy Bakery Style Moist Pistachio Muffins with Crumb Topping

Close-up of a moist pistachio muffins with a golden brown crumb topping resting on a cooling rack.
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You can create moist, fluffy, bakery-style pistachio muffins with a crunchy crumb topping. This simple recipe delivers strong pistachio flavor and tender texture quickly, making it perfect for breakfast or a 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
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup finely ground pistachios (pistachio flour)
  • 1/4 cup shelled, roughly chopped pistachios
  • 1/4 cup milk
  • 1/4 cup pistachio extract (optional, for stronger flavor)
  • For the Crumb Topping:
  • 1/4 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon granulated sugar
  • 1 tablespoon finely chopped pistachios

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. 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 this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and 1 cup of granulated sugar until the mixture is 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 separate small bowl, whisk together the buttermilk, ground pistachios, milk, and pistachio extract (if using).
  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 until just combined. Do not overmix. Gently fold in the roughly chopped pistachios.
  7. Prepare the crumb topping: In a small bowl, combine the 1/4 cup flour, brown sugar, 2 tablespoons cold butter pieces, 1 tablespoon granulated sugar, and chopped pistachios. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  8. Fill the prepared muffin cups about two-thirds full with batter. Sprinkle the crumb topping evenly over the top of each muffin.
  9. Bake at 400 degrees Fahrenheit for 5 minutes. Then, reduce the oven temperature to 375 degrees Fahrenheit (do not open the oven door) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best bakery-style dome, start the oven hot (400°F) for the first 5 minutes to create an initial burst of heat, then reduce the temperature.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can substitute almond extract for vanilla extract for a slightly different nutty profile.
  • For extra moisture, you can add 1/4 cup of pistachio pudding mix to the dry ingredients.

Nutrition

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