Pistachio Cream Muffins

🧁 Pistachio Cream Muffins with a Surprise Filling

These soft and nutty pistachio muffins are topped with a crunchy sugar crust and filled with creamy pistachio spread for an irresistible treat!

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📝 Ingredients

Dry Ingredients:

• ¼ cup shelled, salted pistachios

• 1 ¾ cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¾ tsp kosher salt

Wet Ingredients:

• ½ cup granulated sugar

• ⅓ cup dark brown sugar

• ⅓ cup vegetable oil

• 2 large eggs

• ½ Tbsp pure vanilla extract

• ½ cup pistachio cream spread

• 1 cup whole milk

Topping & Filling:

• ¼ cup pistachios, roughly chopped

• 2 Tbsp raw sugar

• ⅔ cup pistachio cream spread (for filling)

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👩‍🍳 Step-by-Step Instructions

1. Prep the Oven:
   Preheat your oven to 425°F (220°C). Line every other cup in a 12-cup muffin tin with liners. Skipping every other space allows the muffins to rise taller.

2. Grind Pistachios & Mix Dry Ingredients:
   Add the ¼ cup pistachios to a food processor and pulse until finely ground. Transfer to a medium bowl and whisk in the flour, baking powder, baking soda, and kosher salt.

3. Mix Wet Ingredients:
   In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add in the eggs and vanilla, whisking until smooth. Stir in the pistachio cream and milk until fully combined.

4. Combine & Portion:
   Pour the dry ingredients into the wet mixture and whisk until you have a smooth, uniform batter. Fill each muffin liner about ¾ full with the batter.

5. Add Toppings:
   Sprinkle each muffin with the chopped pistachios and raw sugar for a sweet, crunchy finish.

6. Bake:

   • Bake at 425°F for 5 minutes to encourage a high rise.

   • Then, without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 13–15 minutes, or until a toothpick comes out clean.

7. Cool & Fill:
   Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack. Using a chopstick or skewer, poke a 1-inch deep hole in the center of each muffin.

8. Add the Filling:
   Spoon the remaining ⅔ cup pistachio cream into a piping bag or resealable plastic bag with the tip cut off. Pipe the cream into the center of each muffin until it just begins to peek out of the hole.

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💡 Pro Tips

• For an extra nutty flavor, toast the pistachios before grinding and topping.

• Pistachio cream spread can usually be found in specialty or international markets, or online.

• Store muffins in an airtight container at room temperature for up to 3 days.