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  • Writer's pictureLulu Perez

Pistachio Muffins with Streusel Topping

Updated: Jun 20, 2020

I've been obsessing over pistachio gelato/ ice cream. My love for pistachios has grown throughout the time working for the lovely company of Wonderful. They provide pistachios and almonds as part of a snack for the kids. They are typically found everywhere, so I've been able to get my hands on them quite often! The flavors of the no shell or shelled pistachios are an addictive snack.

I decided to take the no shell pistachios and create something "wonderful!" I blended the pistachios in my blender and added it to my muffin batter and created a delicious, salty, nutty, buttery streusel topping. The streusel topping is the cherry on top to a spongy, nutty, sweet muffin. Since just about everyone in my family loves pistachios, they were a hit!

Pistachio Muffins with Crumbly Streusel Topping

Yield: 12-14 muffins

Total- 40 minutes

Dry Ingredients

  • 2 cups all purpose flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp kosher salt

Wet Ingredients

  • 1 stick unsalted room temperature butter (½ cup)

  • 1 cup granulated sugar

  • 3 eggs, room temperature

  • ½ cup plain greek yogurt

  • ⅓ cup vegetable oil

  • ⅓ cup milk

  • 1 cup unsalted pistachios

  • 3 drops green food coloring

Streusel Topping Ingredients

  • 3 tbsp unsalted butter

  • ⅓ cup chopped salted pistachios

  • 3 tbsp sugar

  • ¼ cup flour


  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Spray and grease your muffin pan with nonstick baking spray or line muffin tins with paper liners.

  3. Streusel Crumb Topping- In a medium size bowl, combine with a fork the granulated sugar, chopped pistachios, flour, and butter. Mix until you get clumps of the mixture. Set aside.

  4. Using a blender or food processor, blend up the pistachios. Place in a small bowl. Set aside.

  5. In a separate bowl, mix together the flour, salt, baking powder and baking soda. Set aside.

  6. Using a stand mixer with paddle attachment, beat the room temperature butter and sugar until creamed. After, pour the vegetable oil and continue mixing. Add one egg at a time while it’s mixing. Then, add the greek yogurt. Mix until all combined.

  7. Start pouring in the flour mixture and milk in batches until all combined.

  8. Add in the cup of ground pistachios and 3 drops of green food coloring into the batter and mix until all combined. Should look pale, light green.

  9. Bake for 23-25 minutes, until toothpick omes out clean.

Note: For the batter, if you have the salted pistachios, soak them in water to remove the salt coating.

I did 3 drops to get the light green tint color. If you add 6 drops, you’ll get brighter green muffins.

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