Raspberry Muffins with Pistachio Streusel
I think muffins are probably one of the best breakfast pastries out there. Although, I suppose the term “breakfast pastry” in itself negates any sort of actual breakfast legitimacy.
Honestly, muffins should be an acceptable meal any time of day. These raspberry pistachio muffins are fruity, nutty, light, tender-- they’re just perfection. Pockets of tart raspberry lend a bright, fresh flavor. I opted for fresh rather than frozen raspberries for this recipe— although I do love frozen fruit for baking and jam, but more on that later. I find that fresh berries are not only easier to distribute evenly throughout the batter, but they’re also far less likely to discolor it. The addition of finely ground pistachios in the batter adds a nutty complexity and depth. Roasted pistachio streusel scattered across the tops creates a crunchy, toffee-like crown for each one.
These cuties are everything you want in a good muffin: light, fluffy, and airy while still moist, rich, and a little bit cakey. This sweet spot is a result of gently, gently mixing, then chilling the batter before baking. Gently mixing and folding the batter is the key to a tender muffin. When you overwork a muffin or cake batter, the gluten in the flour will overdevelop leaving you with a dense and chewy (albeit still delicious) result.
The following step in your journey towards muffin excellence is refrigerating the batter and allowing it to rest. While gentle mixing will inhibit gluten development, letting the batter take this little nap in the fridge will help relax any already developed gluten. I suggest chilling for at least 5 hours, or overnight for even better results! The final piece of this equation is starting the muffins in a 425° oven for the first third of the baking process. Then, turn the temperature down to 350° and continue baking. Starting them off at a high heat will cause the batter to puff up, leaving you with fluffy and voluptuous muffin tops.
It’s true, these guys are a little bit of a labor of love, but they’re worth it! While we’re still talking breakfast, this is a perfect make ahead recipe. Prep your batter the night before, toss it in the fridge, line the muffin pan if you’re feeling especially ambitious, then bake them off in the morning!
Makes 12 standard sized or 6 extra large muffins.
Ingredients:
Pistachio Streusel:
1/4 cup all purpose flour
1/4 cup shelled unsalted pistachios, coarsely chopped
3 tablespoons brown sugar, packed
1 tablespoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
2 tablespoons unsalted butter, melted
Raspberry Muffins:
1/2 cup unsalted butter, melted
¾ cup sugar
2 large eggs, room temperature
1/2 cup milk, room temperature*
1 teaspoon white or apple cider vinegar
1/4 cup sour cream, room temperature*
1 teaspoon vanilla
2 cups all purpose flour
¼ cup unsalted pistachios
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh raspberries
In a measuring cup, combine the milk and vinegar of your choice. Set aside for five minutes.
Lightly pulse pistachios in a blender until finely ground.
In a medium to large bowl, thoroughly mix flour, finely ground pistachios, baking powder, baking soda, and salt.
In a stand mixer or larger bowl, whisk the melted butter, sugar, eggs, milk, sour cream, and vanilla.
Add the dry ingredients to the whisked wet ingredients in two batches, folding them in gently. Fold in the frozen raspberries. Be gentle!
For best results and voluptuous muffin tops, cover the batter and allow it to sit in the refrigerator for at least 6 hours. If you have the time, let it go overnight!
In a small mixing bowl, mix flour, coarsely chopped pistachios, brown sugar, sugar, salt, and baking powder.
Pour melted butter into the mixed dry ingredients, then mix until the butter is combined and the mixture has a coarse, sandy texture. Set the prepared streusel aside while you prepare the pan and scoop the batter.
After chilling the batter, preheat your oven to 425° and line a muffin pan.
Scoop the batter into the prepared muffin pan. I like to use a large #20 cookie scoop, which is equivalent to 3 tablespoons.
Sprinkle the streusel topping over the muffins. Bake for 6 minutes, then reduce the temperature to 350° and continue baking for an additional 12 minutes.
Allow the baked muffins to cool in the pan for 10 minutes, then move them to a wire rack to finish cooling.**
Tips and Tricks:
* Wanna make your muffins vegan? Use your favorite vegan butter and substitute coconut milk (or cashew— you just want a thicker, creamier milk with a high fat content) for both the milk and the sour cream. Substitute the eggs for a powdered egg replacer (Bob’s Red Mill, etc.) or a flax egg (keep in mind that the flax won’t produce as much of a rise).
** Your finished muffins can be stored at room temperature in a (reusable!) container for 3 days.
