These buttery beauties use no artificial colors or flavors or mixes to create a mildly sweet, pleasantly pistachioed, soft and special muffin with a buttery, crunchy streusel topping. Made with maple syrup as a sweetener, they make a guiltless pleasure! If you’re looking for a new flavor, something to enjoy and impress, try these little guys.
Begin by shelling pistachios to equal 3/4 c. of shelled nuts. Pulse these in a food processor until chopped very fine. These will be mixed into the dry ingredients of the muffins.
Shell an additional 1/2 c. for the streusel, and give them a coarse chop in the processor.
Next, mix 1/2 c. unsalted butter with 2/3 c. pure maple syrup with your mixer — you can absolutely use sugar if you’d prefer! Add in 2 eggs, one at a time and mix well. Next,
In a separate bowl, mix the following dry ingredients:
Add the dry ingredients into the wet and mix just until fully moistened. Use an ice cream scoop to evenly divide the batter into twelve greased muffin cups (or use cupcake liners for easy sharing).
In a small bowl mix the following streusel ingredients:
Evenly divide the topping over the batter and lightly press it a bit.
Bake in a 350 degree oven for 25 or until barely golden brown and the top springs back when touched. Toothpick test works perfectly as well. Cool on a wire rack.
Many thanks to freshaprilflours.com for the recipe upon which I based mine.
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