Pistachio Muffins with Pistachio Crumble Topping

Bakery-style pistachio muffins with a crunchy pistachio crumble topping made from real pistachios and no artificial flavoring. These easy homemade muffins are moist, fluffy, and perfect for breakfast, brunch, or dessert. Made with sour cream and pistachio paste, they’re packed with rich flavor and a soft texture that stays fresh for days.

Soft, bakery-style pistachio muffins topped with a buttery pistachio crumble for the perfect balance of rich, nutty flavor and crunchy texture.

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Ingredients

Pistachio Crumble

• 1 stick (112 g) unsalted butter
• ½ cup (60 g) all-purpose flour
• ¾ cup (90 g) pistachios, divided
• ⅓ cup (67 g) granulated sugar
• ⅓ cup (70 g) light brown sugar
• 1 tsp sea salt

Muffins

• ¾ cup (165 g) light brown sugar
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• 1½ cups (345 g) sour cream
• 1 cup (218 g) vegetable oil
• 2 tbsp pistachio paste
• 1 tsp vanilla extract
• 2 tbsp almond extract
• 3 cups (375 g) all-purpose flour
• 4½ tsp baking powder
• 1 tsp salt
• 1 cup (120 g) chopped pistachios

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Instructions

Prepare the Pistachio Crumble

1. Melt the butter in the microwave and set aside.
2. Blitz ½ cup of the pistachios in a blender or food processor until finely ground.
3. In a bowl, mix the ground pistachios with flour, both sugars, and sea salt.
4. Add about ¾ of the melted butter, mixing with a fork or your hands. Gradually add more butter if needed until the crumble holds together when pinched.
5. Roughly chop the remaining ¼ cup of pistachios and mix into the crumble. Set aside.

Make the Muffins

1. Preheat oven to 425°F (220°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until just combined.
3. Add sour cream, vegetable oil, pistachio paste, vanilla extract, and almond extract. Whisk until smooth.
4. Sift in the flour, baking powder, and salt. Mix until the batter is smooth and lump-free.
5. Stir in the chopped pistachios until evenly distributed.
6. Divide the batter evenly into the prepared muffin cups, filling each almost to the top (leave about ⅛ inch space).
7. Generously sprinkle the pistachio crumble over each muffin.
8. Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 13 minutes without opening the oven.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

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Tips

• Don’t overmix the batter once the flour is added—this keeps the muffins tender.
• Use room-temperature eggs for a smoother batter.
• Blitz pistachios in short bursts to avoid turning them into paste.
• For an extra crunchy topping, chill the crumble in the fridge while prepping the batter.
• Bake muffins at a high initial temperature to create a domed top.

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Variations and Substitutions

• No pistachio paste? Use almond butter for a similar nutty base.
• Lighter version: Substitute Greek yogurt for part of the sour cream.
• Add-ins: White chocolate chips or dried cranberries pair well with pistachios.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Nut-free option: Omit pistachios and use oat streusel instead.

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FAQs

Can I make these in advance?
Yes. These muffins stay fresh for up to 3 days at room temperature or can be frozen for up to 2 months.

Can I use roasted or salted pistachios?
Yes, but reduce or omit the added salt in the crumble and batter.

Do I need pistachio paste?
It boosts flavor but can be left out. Increase almond extract slightly if omitting.

Why do you start with a high oven temperature?
It helps the muffins rise quickly, giving you tall, bakery-style domes.

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Serving Suggestions

• Serve warm with a dollop of whipped cream or a drizzle of honey.
• Great alongside coffee or tea for breakfast or brunch.
• Sprinkle extra chopped pistachios on top before baking for visual appeal.
• Dust with powdered sugar once cooled for a simple finish.

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Why You’ll Love This Recipe

These muffins are tender, moist, and packed with pistachio flavor from both the batter and the crumble topping. They’re easy to make, perfect for freezing, and ideal for breakfast, snacks, or gifting. The crunchy topping adds a bakery-style touch that takes them to the next level.