These Spiced Apple and Pistachio Streusel Muffins have such an intriguing flavor. The spices are on the mild side but they really bring out the flavor of the apples, but I think the pistachios are the real star. They really elevate the tasty, but otherwise ordinary crumb topping.
They are my current favorite muffins. They are sweet, a little salty, and fabulous! I found this gem in an awesome cookbook called Sugar Rush, by Johnny Iuzzini.
This recipe has a few extra steps, so they are a bit more time consuming than your average muffin, but these muffins are anything but average. They are tender, full of wonderful flavor, and the topping is absolutely perfect. While I rarely wait more than a few minutes after they come out of the oven to eat one, they are best eaten at room temperature. Don’t get me wrong, warm muffins are always great, but I prefer these after they’ve cooled. They are still great the next day, too, if you’re lucky enough to have them last that long.
What you’ll need to make these Spiced Apple and Pistachio Streusel Muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Brown sugar
- Granulated sugar
- Unsalted butter
- Granny Smith Apples
- Sour cream
- Lemon juice (preferably freshly squeezed)
- Shelled pistachios
Spiced Apple and Pistachio Streusel Muffins
Spiced muffins full of shredded apples and topped with a pistachio crumb topping
Ingredients
- Streusel: 1/2 cup plus 1/3 cup flour
- 1/2 cup coarsely chopped, shelled pistachios
- 1/4 cup sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 4 tablespoons unsalted butter, melted
- Muffins: 8 tablespoons cold unsalted butter, diced
- 1 cup sugar
- 1/4 cup sour cream
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 medium granny smith apples
Directions
- Step 1 For the streusel: Combine the flour, pistachios, sugar, brown sugar, salt, and baking powder in a small bowl.
- Step 2 Add the melted butter and stir until clumps form.
- Step 3 Refrigerate until ready to use.
- Step 4 For the muffins: Preheat the oven to 350 degrees.
- Step 5 Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 5 minutes.
- Step 6 Combine the sour cream, eggs, vanilla, and lemon juice. Add to butter mixture and beat on low speed until combined.
- Step 7 Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt and add to batter. Mix on low speed until just combined.
- Step 8 Peel the apples and shred using a box grater. Discard the core.
- Step 9 Fold the apples into the batter using a rubber spatula.
- Step 10 Line muffin pans with paper liners and fill using a large cookie scoop. Top each muffin with streusel, dividing evenly among them.
- Step 11 Bake for about 25 minutes or until golden brown.