Pistachio Crunch Muffins
 
Prep time
Cook time
Total time
 
Sweetened with maple syrup, these pleasantly pistachioed, soft muffins made from scratch are crowned with a buttery, streusel topping.
Alison:
Serves: 12 muffins
Grocery List
  • ½ c. butter
  • ⅔ c. pure maple syrup (or sugar if you prefer)
  • 2 eggs
  • ½ c. plain yogurt
  • 1½ tsp. vanilla
  • ½ tsp. lemon extract
  • 1⅓ c. flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¾ c. shelled pistachios
  • Streusel:
  • 3 T. butter
  • 2 T. dark brown sugar
  • 2 T. flour
  • ½ c. pistachios
Here's how...
  1. Begin by shelling pistachios to equal ¾ c. of shelled nuts. Pulse these in a food processor until chopped very fine. These will be mixed into the dry ingredients of the muffins.
  2. Shell an additional ½ c. for the streusel, and give them a coarse chop in the processor.
  3. Mix butter with pure maple syrup with your mixer -- you can absolutely use sugar if you'd prefer!
  4. Add eggs, yogurt, vanilla, and lemon extract.
  5. In a separate bowl, mix the flour, finely chopped pistachios, baking powder, and salt. Add these mixed ingredients to the wet ingredients.
  6. Mix just until thoroughly moistened.
  7. Use a scoop to evenly divide the batter into twelve buttered or cupcake liner filled muffin cups.
  8. In a small bowl, mix the streusel ingredients. Evenly divide this over the top of each muffin cup and press lightly.
  9. Bake for 25 minutes or until barely golden brown and the tops spring back when pressed.
  10. Cool on a wire rack.
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/pistachio-crunch-muffins/