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Ultimate Bakery-Style Moist Pistachio Muffins with Crumb Topping

Close-up of a moist pistachio muffin topped with a generous, golden crumb topping and visible pistachio pieces.
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You can make these bakery-style pistachio muffins at home. They are moist, tender, and feature a simple, crunchy crumb topping. This easy recipe comes together quickly for a perfect breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shelled, unsalted pistachios, finely chopped, plus extra for topping
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for enhanced flavor)
  • 1/4 teaspoon green food coloring (optional, for vibrant color)
  • For the Crumb Topping: 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon cold unsalted butter, cut into small pieces

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, 1 cup sugar, baking powder, and salt. Stir in the 1/2 cup of finely chopped pistachios.
  3. In a separate medium bowl, whisk together the melted butter, milk, sour cream, eggs, vanilla extract, almond extract (if using), and food coloring (if using).
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine for moist pistachio muffins.
  5. Prepare the crumb topping: In a small bowl, combine the 1/4 cup flour and 2 tablespoons sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  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 top of the batter in each cup. Sprinkle a few extra chopped pistachios on top of the crumbs.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The high initial temperature helps create the bakery-style dome.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • If you want a stronger pistachio flavor without using artificial coloring, you can substitute 1/4 cup of the milk with pistachio paste or finely ground pistachios mixed with a little oil.
  • These tender pistachio recipe muffins pair well with coffee or tea for a quick pistachio snack.

Nutrition

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