Pistachio Muffins with Oat Streusel
These pistachio muffins are a classic bakery style muffin recipe with an oat streusel topping and pistachios baked right in the batter.
Ingredients
For the oat streusel topping:
- 45 g (½ cup) quick cooking oats
- 53 g (⅓ cup) brown sugar
- ½ teaspoon cardamom
- 42 g (3 tablespoon) unsalted butter, cold; cubed
- 80 g (⅔ cup) pistachios, roughly chopped
For the pistachio muffins:
- 300 g (2 ½ cups) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cardamom
- ½ teaspoon salt
- 113 g (8 tablespoon) unsalted butter , room temp
- 150 g (¾ cup) granulated sugar
- 106 g (½ cup) brown sugar
- 2 eggs, room temp
- 1 teaspoon vanilla
- 170 g (¾ cup) buttermilk or whole milk, room temp
- 56 g (¼ cup) whole milk plain greek yogurt, room temp
- 120 g (1 cup) pistachios, finely ground
Instructions
For the oat streusel topping:
- In a small bowl, combine the oats, brown sugar, and cardamom.
- Add in the cubed cold butter and squish the pieces together with your fingers until it is fully incorporated.
- Mix in the roughly chopped pistachios.
- Place in the fridge until ready to use.
For the pistachio muffins:
- Preheat the oven to 425 degrees F and line two muffin pans with 6 parchment liners each spaced apart.
- In a small bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars for 2-3 minutes until light and fluffy.
- Scrape the bowl down, then add the eggs and vanilla and mix until fully combined.
- In a large measuring cup, combine the buttermilk and yogurt.
- While the mixer is on low speed, alternate adding the dry and wet ingredients, mixing until just combined.
- Lastly, fold in the finely ground pistachios until evenly incorporated.
- Fill the muffin cups all the way up to the top.
- Top each muffin with a generous amount of streusel.
- Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 13-15 minutes. Do not open the door when you turn down the temperature.
- Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
- Top with powdered sugar if desired and enjoy!
Notes
- Use a food processor to finely grind the pistachios, but be careful not to over-grind them or they will start releasing oils and turn into paste.
- Bake the muffins in every other muffin cup for more even heat distribution - this encourages the muffins to rise even more!
- Store these muffins in an air-tight container at room temperature for about 2-3 days or in the freezer for up to 3 months.
Nutrition Facts
Serving: 1muffin | Calories: 414kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 246mg | Potassium: 271mg | Fiber: 3g | Sugar: 28g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
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