Pistachio Muffins with Oat Streusel

These pistachio muffins are perfectly soft, not overly sweet, and bake up with super high domed tops. The addition of cardamom adds warmth, while the oat streusel topping gives these unique muffins a sweet & crunchy top. Make them extra special with a dusting of powdered sugar, and serve them for brunch!

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 28 minutes

Cook Time: 18 minutes

Total Time: 46 minutes

Servings: 12 muffins

Calories: 405 kcal per serving

Ingredients

½ cup - quick-cooking oats
⅓ cup - brown sugar
½ tsp - cardamom
¼ cup - unsalted butter
⅔ cup - pistachios
2 ½ cups - all-purpose flour
2 teaspoons - baking powder
½ tsp - baking soda
1 tsp - cardamom
½ tsp - salt
½ cup - unsalted butter
¾ cup - granulated sugar
½ cup - brown sugar
2 - eggs
1 tsp - vanilla
¾ cup - buttermilk or whole milk
¼ cup - plain whole milk Greek yogurt
1 cup - pistachios

Instructions

In a small bowl, combine the oats, brown sugar, and cardamom.
Add in the cubed cold butter and squish the pieces together with your fingers until it is fully incorporated.
Mix in the roughly chopped pistachios.
Place in the fridge until ready to use.
Preheat the oven to 425 degrees F and line two muffin pans with 6 parchment liners each spaced apart.
In a small bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars for 2-3 minutes until light and fluffy.
Scrape the bowl down, then add the eggs and vanilla and mix until fully combined.
In a large measuring cup, combine the buttermilk and yogurt.
While the mixer is on low speed, alternate adding the dry and wet ingredients, mixing until just combined.
Lastly, fold in the finely ground pistachios until evenly incorporated.
Fill the muffin cups all the way up to the top.
Top each muffin with a generous amount of streusel.
Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 13-15 minutes. Do not open the door when you turn down the temperature.
Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
Top with powdered sugar if desired and enjoy!

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