Hi Bakers !! I’m back with yet another delicious recipe for you all. This time it’s a royal Pistachio Muffin with Crumble Topping! These Muffins are so soft and moist that you’ll bake them every day!
A recipe that works as breakfast, dessert or even a snack-yes, this muffin is perfect for all three occasions. It’s wholesome and royally rich as it’s made from real pistachios.
Now you can make perfectly domed, bakery-style jumbo pistachio muffins at the ease of your home. The crumble on top complements the soft and moist interior of the muffin really well. Make these muffins any day, and anytime you crave them.
Why You’ll Love This Recipe?
Just the name will excite you, but I’ll give you a few reasons why this recipe is the best.
- Pistachios: the muffins are loaded with real pistachios. The muffin has pistachio paste as well as chopped pistachios. The crumble also has pistachio powder in it. No essence has been used, so you only get the natural nutty pistachio flavour.
- It’s Wholesome: The Muffins are jumbo, made with natural pistachios and a crumble on top. It’s a complete dish in itself. Eat it once, and you won’t ask for anything else. That’s why it’s a perfect breakfast or high-tea dessert too!
- It’s Different: most muffins that are common have flavours like banana, chocolate chip, lemon or Blueberry. Pistachios are a rare flavour that you will find in local bakeries. And as a baker, I love to offer something new and different from what is already available in the market.
Important Ingredients Used In The Recipe
- Pistachios: of course, this recipe’s very essence and hero ingredient is pistachio. You will need it in paste, chopped and powder form. Find good quality pistachios for the best results.
- Eggs: Cold eggs do not mix well and can leave the batter curdled. Use room-temperature eggs so that they can help emulsify the ingredients well. This will also help provide moisture, aeration and softness to the muffins.
- Buttermilk: Now, generally, you will find this ingredient in most eggless recipes; however, I have used buttermilk here as well. The reason is that it will make these Muffins extremely moist and soft, over and above what eggs will provide.
- Brown sugar: used in crumble and in the muffin batter, brown sugar will help accentuate the nutty flavour of the pistachios. Also, the molasses will add to the moisture content by being a hygroscopic ingredient.
How To Make Pistachio Muffins With Crumble
Preparation: Collect all the ingredients required for the recipe. Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a muffin tray with Jumbo muffin liners.
Crumble: First, prepare the crumble. Simply take flour, brown sugar, pistachio powder and butter in a bowl. Rub the butter into the dry ingredients to get a sand-like crumbly texture. Now, to make the clusters, pinch the crumble with two fingers.
Whip The Eggs: For the batter, beat the egg and sugars until they’re fluffy and the sugar starts to dissolve. This will take a couple of minutes.
Wet Ingredients: to the eggs, add buttermilk, melted butter, pistachio paste, and vanilla essence. Mix it well so that all ingredients combine.
Dry Ingredients: Directly sieve the dry ingredients, i.e. Flour, baking powder and salt, over the above mixture and mix. Make sure there are no lumps left in the batter.
Chopped Pistachios: Coat the chopped pistachios in some flour. Remove the excess flour and add them to the batter. Combine the pistachios well into the batter. Coating them with flour will prevent them from sinking to the bottom.
Colour: Add a hint of green gel colour and mix it in the batter for some vibrancy.
Bake: Transfer the batter to a piping bag. Fill all six muffin liners with batter evenly. Sprinkle the crumble on top generously. Bake the muffins at 180C (OTG mode: lower rod only) for 20-25 minutes or until a toothpick comes out clean when inserted in the centre.
Chef’s Tips For The Recipe
Tip for gel colour
Adding the gel colour is entirely optional. You can skip adding it if you don’t want.
You can make your own pistachio paste by grinding the pistachios in a mixer until it becomes a paste. Add a hint of oil if needed to blend it smoothly.
How To Store The Muffins
Once baked and cooled, store the muffins in an airtight container at room temperature for a week. If the room temperature is higher than 25C, then store them in the refrigerator. You can consume them within a week.
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Frequently Asked Questions
This recipe makes exceptionally soft and moist muffins. So, if your muffins have come out dry, then either you have overbaked them, or there is extra flour in the batter. Ensure that you haven’t done either of the two.
Yes, pistachios pair well with chocolate and citrus. So you can add some chopped dark chocolate or lemon/ orange zest into the muffin to pair it with pistachios.
Pistachio Muffins With Pistachio Crumble Recipe
Pistachio muffin with pistachio crumble: Crumbly top with soft, moist interiors-you are bound to fall in love with these delicious royal muffins.
- Total Time: 35 to 40 minutes
- Yield: 6 portions 1x
- 45g All-Purpose Flour
- 37g Brown Sugar
- 23g Butter
- 1 + ½ tbsp Pistachio Powder
- 150g All-Purpose Flour
- 1+1/2 tsp Baking Powder
- ½ tsp Salt
- 45g Chopped Pistachios
- 30g Brown Sugar
- 82g Castor Sugar
- 120ml Buttermilk (mix ½ tsp apple cider vinegar)
- 1+1/2 nos. Eggs
- 45g Melted Butter
- 1+1/2 tbsp Pistachio Paste
- 1 drop Green Gel Colour
- ½ tsp Vanilla Essence
Method for Crumble:
- Mix all the ingredients together with your fingertips until you get a crumb-like texture. For clusters, pinch the crumble with two fingers.
Method for Muffins:
- In a bowl, mix both the sugar and egg together.
- Mix buttermilk, melted butter, pistachio paste, and vanilla essence into the eggs.
- Now sieve in the dry ingredients: flour, baking powder and salt.
- Now coat the chopped pistachios with flour, remove the excess flour and add it to the muffin batter.
- Lastly, add green gel food colour and mix again to get a smooth batter. Transfer the batter to a piping bag.
- Pour the batter and divide it equally into six muffin liners.
- Sprinkle the crumble on top and bake it at 180C (OTG mode: lower rod only) for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 to 25 minutes