Pistachio muffins are soft baked treats with a crunchy and tasty surface. I made yogurt and pistachio muffins, to which I added a pistachio crumble; once baked and cooled, I garnished them with pistachio spread. Easy to make, once you try them, you won’t be able to stop!
For other delicious recipes, check out the collections:
Muffins and Cupcakes
Pistachio Desserts
Also try:
Apple Muffins with Hazelnut Crumble
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 1/3 cup sunflower oil
- 1/4 cup pistachios
- 1/3 cup all-purpose flour
- 1 tablespoon sunflower oil
- 1 tablespoon sugar
- 1 tablespoon chopped pistachios
- as needed pistachio spread
Tools
- Cupcake Liners
- Muffin Pan
Steps
To make the pistachio muffins, sift the flour into a bowl and add the baking powder and baking soda.
In a bowl, beat the egg with the sugar, then add the sunflower oil and yogurt; continue mixing to combine the ingredients.
Gradually incorporate the flour mixture, mixing until the dry ingredients are moistened. Finally, add the coarsely chopped pistachios.
Take a muffin tin with paper liners and fill them three-quarters full with the batter.
Prepare the crumble. In a bowl, pour the flour and oil, kneading to obtain the classic sandy texture.
Add the sugar and chopped pistachios; with your hands, or using a fork, continue kneading to combine the ingredients and form crumbs. Distribute them on the muffin surface.
Bake the muffins in a preheated oven at 338°F for 20 minutes, performing the toothpick test. Once baked, remove from the oven and let cool.
Garnish the muffins with pistachio spread and serve as needed. Enjoy!
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