Pistachio Crunch Muffins

These buttery beauties use no artificial colors or flavors or mixes to create a mildly sweet, pleasantly pistachioed, soft and special muffin with a buttery, crunchy streusel topping. Made with maple syrup as a sweetener, they make a guiltless pleasure! If you’re looking for a new flavor, something to enjoy and impress, try these little guys.

Begin by shelling pistachios to equal 3/4 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.

Shell an additional 1/2 c. for the streusel, and give them a coarse chop in the processor.

Next, mix 1/2 c. unsalted butter with 2/3 c. pure maple syrup with your mixer — you can absolutely use sugar if you’d prefer! Add in 2 eggs, one at a time and mix well. Next,

• 1/2 c. plain yogurt,
• 1 1/2 tsp. vanilla,
• and 1/2 tsp. lemon extract.

In a separate bowl, mix the following dry ingredients:

• 1 1/3 c. unbleached flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 c. finely ground pistachios

Add the dry ingredients into the wet and mix just until fully moistened. Use an ice cream scoop to evenly divide the batter into twelve greased muffin cups (or use cupcake liners for easy sharing).

In a small bowl mix the following streusel ingredients:

• 3 T. butter
• 1/2 c. coarsely chopped pistachios
• 2 T. dark brown sugar
• 2 T. flour

Evenly divide the topping over the batter and lightly press it a bit.

Bake in a 350 degree oven for 25 or until barely golden brown and the top springs back when touched. Toothpick test works perfectly as well.  Cool on a wire rack.

Many thanks to freshaprilflours.com for the recipe upon which I based mine.

Pistachio Crunch Muffins

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Sweetened with maple syrup, these pleasantly pistachioed, soft muffins made from scratch are crowned with a buttery, streusel topping.

Alison: That Which Nourishes

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.

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