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Pistachio Muffins with Vanilla-Orange Glaze Recipe

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4.3 from 44 reviews

  • Author: Ava
  • Total Time: 8 hours 43 minutes
  • Yield: 12 large muffins
  • Diet: Vegetarian

Description

These Pistachio Muffins with Vanilla-Orange Glaze are a delightful treat featuring a tender, cardamom-spiced crumb topping and a moist pistachio cake base. The muffins are enhanced with fragrant orange zest and a creamy vanilla-orange glaze, making them perfect for breakfast or afternoon tea. The recipe benefits from an overnight chilling step, which deepens the flavors and texture for a truly indulgent experience.

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 Muffins

  • 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 (divided)
  • 4 tbsp whole milk

Vanilla-Orange Glaze

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

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 with two forks or a pastry cutter until the mixture has a pea-sized crumb texture. Place the mixture in the freezer until the next morning to set.
  2. Mix dry ingredients for the cake: In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside for later use.
  3. Make the batter base: In a separate large bowl, use an electric mixer to beat the softened butter, granulated sugar, and orange zest until creamy and smooth, about 3 minutes. Scrape down the sides to ensure even mixing. Add the eggs one at a time, beating thoroughly after each addition. Then beat in the vanilla extract and the full-fat sour cream until combined.
  4. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing at a low speed to avoid overmixing. Fold in 1 cup of chopped toasted pistachios gently. Add the whole milk and mix until the batter is fully combined. Cover the batter and refrigerate overnight or for at least 8 hours.
  5. Assemble and bake muffins: Preheat the oven to 425°F. Grease or line 12 large muffin cups with paper liners. Remove the chilled batter from the refrigerator and the crumb topping from the freezer. Spread half of the muffin batter evenly into the prepared pans. Sprinkle half of the crumb topping over the batter, then carefully spread the remaining batter on top of the crumb layer. Finally, sprinkle the remaining crumb topping over all the muffins. Bake in the preheated oven for 5 minutes. Without opening the oven door, reduce the heat to 350°F and bake for an additional 15-18 minutes until the muffins are golden on top and fully cooked through. Let the muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  6. Prepare the glaze: While muffins cool, whisk together the sifted powdered sugar, vanilla extract, and freshly squeezed orange juice until smooth and combined.
  7. Glaze and garnish: Once the muffins have completely cooled, drizzle the vanilla-orange glaze over the tops. Sprinkle the final 3 tablespoons of chopped toasted pistachios over the glaze as a finishing touch.

Notes

  • For best flavor and texture, let the batter chill overnight before baking.
  • Make sure the butter for the crumb topping is very cold for proper crumb consistency.
  • Use room temperature eggs and sour cream to ensure smooth batter and even mixing.
  • Do not overmix the batter once the flour is added to avoid dense muffins.
  • Allow muffins to cool completely before glazing to prevent the glaze from melting off.
  • Store leftovers in an airtight container and consume within 2-3 days for freshness.
  • Prep Time: 20 minutes (plus 8 hours chilling time)
  • Cook Time: 23 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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