Ingredients
Scale
For Crumble:
- 45g All-Purpose Flour
- 37g Brown Sugar
- 23g Butter
- 1 + ½ tbsp Pistachio Powder
For Muffin:
- 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
Instructions
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