BROWN BUTTER PISTACHIO BUNDTLETTES

Preheat the oven to 350F. Grease a mini bundt cake pan with butter or nonstick cooking spray. 

Start by processing your pistachios. In a large food processor or blender, process the pistachios into small crumbs. Set aside.

Then, brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and allow to let it cool slightly.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, whisk together the buttermilk (or homemade buttermilk), sugar, browned butter, olive oil, greek yogurt, and vanilla extract, until well combined.

Pour the dry ingredient mixture into the wet along with the pistachios, and whisk until the dry ingredients are just combined with the wet.

Use a cookie scoop to scoop the batter into the mini bundt cavities, filling each 3/4 of the way.

Bake at 350F for 18-20 minutes, or until a toothpick inserted into the middle comes out clean..

While baking, make the cream cheese filling by beating together all of the ingredients in a large bowl.

Remove the bundts from the oven and allow to cool for 10 minutes, and then invert onto a wire cooling rack. 

Once slightly cooled, pour the cream cheese filling into the middle hole of the mini bundts.

Serve with a sprinkle of chopped pistachios and dusting of powdered sugar if desired.

Enjoy!