BROWN BUTTER PISTACHIO CREAM CHEESE MUFFINS
Serves 1225 mins prep26 mins cook
The combo you didn’t know you needed until now. Just pure bliss. This recipe features brown butter pistachio muffins with a creamy cream cheese filling and a sweet streusel topping.
0 servings
What you need
Instructions
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!View original recipe