Pistachio Muffins with Oat Streusel

These pistachio muffins are a classic bakery style muffin recipe with an oat streusel topping and pistachios baked right in the batter.

Ingredients

Method

Nutrition

For

12

M

I

For the oat streusel topping

45

g

Quick cooking oats

53

g

Brown sugar

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Notes

- Use a food processor to finely grind the pistachios, but be careful not to over-grind them or they will start releasing oils and turn into paste. - Bake the muffins in every other muffin cup for more even heat distribution - this encourages the muffins to rise even more! - Store these muffins in an air-tight container at room temperature for about 2-3 days or in the freezer for up to 3 months.

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