These fluffy and airy Pistachio Muffins boast a nutty, sweet flavor without the pudding mix. Plus, the crumbly top is the perfect finish to this moist muffin.
Preheat your oven to 400°F and line or grease your muffin tins.
Try these reusable silicone baking cups! Disposable ones contribute to unnecessary waste—plus these save you money over time!
Add the pistachios and sugar to a food processor or high-powered blender and blend on high until the nuts and sugar are broken down into a fine dust (about 30 seconds).
Separate out ½ cup of the pistachio sugar and set aside. Add the rest to a large mixing bowl with the oil. Use a hand mixer on high to quickly combine.
Add the flour, baking powder, salt, vanilla extract, egg, and milk and use the hand mixer on high to mix until smooth.
Add the melted butter to the pistachio sugar you previously set aside and use a fork or whisk to combine to form a crumble for the top of your muffins.
Use a cookie scoop or spoon to fill each muffin cup ¾ of the way.
Crumble about ½ teaspoon of the butter/pistachio sugar mixture on top.
Bake for 15-17 until crumble top is golden brown. Enjoy!
Make sure to only fill each muffin cup about 3/4 of the way to leave room for rising!