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Pistachio Muffins with Vanilla-Orange Glaze Recipe

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4.4 from 7 reviews

These Pistachio Muffins with Vanilla-Orange Glaze are a delightful treat combining the warm spices of cardamom and cinnamon with the nutty flavor of toasted pistachios. Featuring a unique crumb topping and a tangy-sweet glaze infused with orange zest and juice, these muffins are perfect for breakfast, brunch, or a special snack. The batter is prepared the night before to enhance flavors and texture, resulting in moist and flavorful muffins with a crunchy, aromatic topping.

  • Total Time: 8 hours 43 minutes
  • Yield: 12 large muffins

Ingredients

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)

Pistachio Muffin Batter

  • 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 temperature)
  • 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 chopped toasted pistachios (for batter)
  • 4 tbsp whole milk

Vanilla-Orange Glaze and Garnish

  • 1 cup powdered sugar (sifted)
  • ½ tsp vanilla extract
  • ½ orange (juiced)
  • 3 tbsp chopped toasted pistachios (for topping)

Instructions

  1. Prepare the cardamom crumb topping: In a medium bowl, combine the brown sugar, flour, cardamom, and cinnamon. Cut in the cold, cubed butter using two forks or a pastry cutter until the mixture forms pea-sized crumbs. Transfer the mixture to the freezer to chill overnight until assembly.
  2. Mix dry ingredients for the batter: In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
  3. Cream butter, sugar, and zest: Using an electric mixer in a separate large bowl, beat the softened butter, granulated sugar, and orange zest together until creamy and light, about 3 minutes. Scrape down the bowl sides to combine evenly.
  4. Add eggs, vanilla, and sour cream: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and the sour cream for a smooth batter.
  5. Combine wet and dry ingredients: Slowly add the flour mixture to the wet ingredients, mixing at low speed to avoid overmixing. Gently fold in 1 cup of the chopped toasted pistachios. Then add the milk and mix until fully combined. Cover the batter and refrigerate overnight or for at least 8 hours to develop flavor.
  6. Preheat and prepare pans: The next day, preheat the oven to 425°F. Grease or line 12 large muffin cups with paper liners.
  7. Assemble muffins: Remove the batter from the refrigerator and the crumb mixture from the freezer. Carefully spoon and spread half of the batter evenly into the prepared muffin cups. Sprinkle half of the crumb topping evenly over the batter. Then layer the remaining batter on top, followed by the rest of the crumb topping. Press lightly to adhere.
  8. Bake muffins: Place the muffin tray into the preheated oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15 to 18 minutes, or until the muffins turn golden on top and a toothpick inserted comes out clean.
  9. Cool muffins: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them onto a wire rack to cool completely.
  10. Prepare glaze: While the muffins cool, whisk together the powdered sugar, vanilla extract, and orange juice until smooth and combined.
  11. Glaze and garnish: Drizzle the vanilla-orange glaze evenly over the cooled muffins and sprinkle the remaining 3 tablespoons of chopped toasted pistachios on top for added texture and flavor.

Notes

  • To toast pistachios, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, or toast in a dry skillet over medium heat.
  • For best results, allow the batter to rest overnight in the refrigerator to improve the texture and flavor.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • Use fresh orange zest and juice for the most vibrant citrus flavor in the glaze.
  • Ensure butter for the crumb topping is cold for proper crumb texture.
  • Author: Amelia
  • Prep Time: 20 minutes (plus 8 hours chilling overnight)
  • Cook Time: 23 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/pistachio-muffins-with-vanilla-orange-glaze-recipe/