Pistachio Muffins with Vanilla-Orange Glaze
Pistachio muffins get the true bakery-style treatment here, with toasted pistachios, cardamom crumb topping, and vanilla orange glaze. Perfect for Christmas morning or any brunch when you want something special!
Servings: 12 muffins
Ingredients
For the cardamom crumb topping
- 1 cup light brown sugar packed
- 1 ¼ cups all-purpose flour
- 2 tsp ground cardamom
- 2 tsp ground cinnamon
- 12 tbsp (1 ½ sticks) unsalted butter cold and cubed
For the pistachio cake
- 2 ⅔ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 16 tbsp (2 sticks) unsalted butter softened to room temp
- 1 ½ cups granulated sugar
- 1 orange zested
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup full-fat sour cream room temperature
- 1 cup + 3 tbsp chopped toasted pistachios separated
- 4 tbsp whole milk
For the vanilla orange glaze
- 1 cup powdered sugar sifted
- ½ tsp vanilla extract
- ½ orange juiced
Instructions
- Prepare the cardamom crumb topping: In a medium bowl, combine the brown sugar, flour, cardamom, and cinnamon. Cut in the cold, cubed butter with two forks or a pastry cutter until the mixture has a pea-sized crumb. Place the mixture in the freezer until the next morning, when assembling.1 cup light brown sugar, 1 ¼ cups all-purpose flour, 2 tsp ground cardamom, 2 tsp ground cinnamon, 12 tbsp (1 ½ sticks) unsalted butter
- Prepare the pistachio cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.2 ⅔ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp kosher salt
- In a separate large bowl with an electric mixer, beat the butter, sugar, and orange zest together until creamy, about 3 minutes. Scrape down the sides to ensure everything is combined. Add the eggs, one at a time, beating until fully incorporated. Then, beat in the vanilla extract and sour cream.16 tbsp (2 sticks) unsalted butter, 1 ½ cups granulated sugar, 1 orange, 4 large eggs, 1 tbsp vanilla extract, 1 cup full-fat sour cream
- Add the flour mixture to the wet ingredients and beat at a low speed, making sure not to overmix. Fold in 1 cup of the pistachios, then add the milk until fully combined. Cover and place into the refrigerator until ready to use.1 cup + 3 tbsp chopped toasted pistachios, 4 tbsp whole milk
- Once the batter has set overnight or 8 hours, preheat the oven to 425°F. Grease or line 12 large muffin cups. Remove the batter from the refrigerator and the crumb mixture from the freezer. Carefully spread half of the batter into the greased muffin cups. Sprinkle half of the crumb mixture over each of the muffin batter cups. Carefully spread the remaining half of the batter over the crumb mixture and top with the remaining crumb. Place in preheated 425°F oven and bake for 5 minutes. With the door still closed, decrease the oven temperature to 350°F and continue baking for 15-18 minutes or until golden on top and baked fully through. Remove from the oven and let cool for 10 minutes before placing on a wire rack to finish cooling.
- Make the glaze while muffins cool: Whisk the powdered sugar, vanilla extract, and orange juice together until combined.1 cup powdered sugar, ½ tsp vanilla extract, ½ orange
- Once the muffins are cooled, drizzle the glaze over top and finish with the remaining 3 tbsp chopped pistachios.1 cup + 3 tbsp chopped toasted pistachios
Video
Nutrition
Serving: 1muffin | Calories: 723kcal