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Bakery-Style Moist Pistachio Muffins with Crumb Topping

Close-up of a moist pistachio muffins half, showing the green pistachio pieces and crumb topping.
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Make easy, moist pistachio muffins from scratch that taste like they came from a bakery, complete with a sweet crumb topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shelled, unsalted pistachios, finely chopped, plus 2 tablespoons for topping
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/4 cup shelled pistachios, roughly chopped (for topping)
  • 2 tablespoons brown sugar (for topping)
  • 2 tablespoons all-purpose flour (for topping)
  • 1 tablespoon cold unsalted butter (for topping)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and finely chopped pistachios.
  3. In a separate medium bowl, whisk the melted butter, egg, milk, yogurt, vanilla extract, and almond extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for moist muffins.
  5. Prepare the crumb topping: In a small bowl, combine the roughly chopped pistachios, brown sugar, and 2 tablespoons of flour. Cut in the 1 tablespoon of cold butter using your fingers or a pastry blender until coarse crumbs form.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Sprinkle the crumb topping mixture evenly over the tops of the batter in each cup.
  8. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a more vibrant green color, you can add 1-2 drops of green food coloring to the wet ingredients.
  • Use room temperature milk and yogurt for better incorporation.
  • If you do not have almond extract, increase the vanilla extract to 1 1/4 teaspoons.

Nutrition

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