Pistachio Muffins With Pistachio Crumble Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a healthier option with similar texture.

pistachio extract

💰Cheaper: almond extract

Almond extract is more widely available and less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour increases fiber content.

Make the pistachio crumble by mixing all-purpose flour, brown sugar, butter, and pistachio powder in a bowl using your fingertips until crumbly.

If you want clusters in the crumble, pinch some of it together and set aside until the muffin batter is ready.

Prepare buttermilk by mixing vinegar into milk.

In a bowl, mix egg with both caster sugar and brown sugar together.

Add pistachio paste (made by grinding raw pistachios into a paste), buttermilk, melted butter, and vanilla essence to the egg mixture and mix well.

Sift in all-purpose flour, baking powder, and salt into the mixture and mix until combined.

Fold in flour-coated chopped pistachios.

Add a very small amount of green gel color to the batter and mix thoroughly.

Transfer the batter into a piping bag and divide it equally into six muffin liners.

Top each muffin with the pistachio crumble prepared earlier.

Bake the muffins at 180 degrees Celsius for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.

Let the muffins cool down for some time before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens