BROWN BUTTER PISTACHIO CREAM CHEESE MUFFINS

Preheat the oven to 425F. Line a 12-cup muffin tin with liners. Set aside.

Prepare the streusel topping. In a medium bowl, combine the ingredients with a fork until crumbly. Set aside.

Brown the butter. Add 1/2 cup butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat, set aside, and allow to slightly cool.

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

In a medium bowl, whisk together 2 1/4 cups flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, whisk together the olive oil, yogurt, milk, 3/4 cup granulated sugar, both extracts, and the processed pistachios.

Whisk in the 2 eggs.

Then, stream in the brown butter while continuously whisking, until incorporated.

Add the dry ingredients to the wet; whisk until just combined. Set the batter aside.

Make the cream cheese filling. In a medium bowl, beat together the cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla. Transfer the mixture to a piping bag or ziplock bag with the corner snipped off.

Scoop ~1/3 cup batter into each muffin well. Then, fill each with the cream cheese, leaving a dollop on top. Sprinkle the streusel mixture around the outsides.

Reduce the oven heat to 350F right before putting the muffins in the oven.

Bake for 25-27 minutes, until lightly golden.

Let cool slightly before serving. Top with honey if desired.

Enjoy!