Description
These Pistachio Muffins with Crunchy Crumble are a bakery-style delight, offering a perfect balance of sweet, nutty, and buttery flavors. With a tender, moist crumb loaded with toasted pistachios and a golden streusel topping, these muffins are an impressive treat for breakfast or brunch. The secret to their professional high-domed top lies in a simple resting step and a temperature change during baking, ensuring they look as good as they taste.
Ingredients
The Muffin Batter
- 1/2 cup butter, melted and cooled
- 1/4 cup vegetable oil (or canola oil)
- 2/3 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 2 large eggs
- 1/2 cup full-fat sour cream
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 cup unsalted pistachios, toasted and chopped
The Crumble Topping
- 1/2 cup all-purpose flour
- 2/3 cup pistachios, chopped
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/3 teaspoon Kosher salt
Instructions
Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, brown sugar, eggs, sour cream, buttermilk, vanilla extract, and salt. Whisk vigorously until the mixture is smooth and fully combined.
Add Dry Ingredients
Add the flour, baking powder, baking soda, and the 1 cup of toasted chopped pistachios to the wet mixture. Technique: Mix gently with a spatula just until combined. Do not overmix; a few streaks of flour are perfectly fine.
Rest the Batter (Crucial Step)
Let the batter sit at room temperature for at least 30 minutes. Why? This allows the flour to hydrate and the leavening agents to prime, resulting in that signature tall, bakery-style dome.
Make the Crumble
While the batter rests, combine the flour, sugar, chopped pistachios, and salt in a medium bowl. Stir in the melted butter until the mixture clumps together like wet sand.
Prep
Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Fill
Using a large ice cream scoop, fill the muffin tins almost completely to the top with the rested batter.
Top
Sprinkle about 1 tablespoon of the crumble topping over each muffin. Gently press the crumbs into the batter so they adhere.
Bake with Temperature Drop
Place the pan in the oven and bake at 400°F (200°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C). Bake for another 10–12 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
The Bakery Dome Secret: The initial blast of high heat (400°F) causes the batter to spring up rapidly, creating a tall dome. Dropping the temperature finishes cooking the center evenly without burning the nut topping. Do not open the oven door during the switch!
Toasting Pistachios: To get the best flavor, toast your raw pistachios in a dry skillet over medium heat for 3–5 minutes until fragrant. Let them cool completely before chopping or adding to the batter.
Salt Control: If you only have salted pistachios, omit the additional Kosher salt in the recipe to prevent the muffins from becoming too savory.
Measuring Flour: Avoid scooping flour directly with the cup, which packs it down. Instead, spoon the flour into the cup and level it off with a knife for a light, fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast / Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 420
- Sugar: 24g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
Keywords: pistachio muffins, bakery style muffins, crumble topping recipe, pistachio crumble, high domed muffins, brunch recipes, nut muffins