Cottage Cheese Pistachio Crunch Muffins
These bakery-style muffins feature an irresistible crisp topping and an exceptionally tender center. They are a crowd-pleasing treat everyone will adore.
Ingredients
For the Pistachio Crunch
- 1/2 cup Shelled Pistachios, Chopped
- 1/4 cup All Purpose Flour
- 3 tbsp Light Brown Sugar
- 1/8 tsp Salt
- 2 tbsp Unsalted Butter, Melted
For the Muffins
- 3/4 cup Shelled Unsalted Pistachios
- 2/3 cup Granulated Sugar
- 1 3/4 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 cups Full Fat Cottage Cheese
- 2 Large Eggs
- 1/2 cup Unsalted Butter, Melted
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/2 cup White Chocolate Chips
For the Drizzle
- 1/3 cup White Chocolate Chips
- 1 tsp Coconut Oil
Equipment
- muffin tin
- blender
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Make the pistachio crunch: mix the chopped pistachios, flour, brown sugar and salt with the melted butter until clumpy, then set aside.
- Pulse the pistachios with the sugar in a blender for 20-30 seconds, until they form a fine, sandy meal. Transfer to a large bowl and whisk in the flour, baking powder, baking soda and salt.
- Add the cottage cheese, eggs, melted butter, vanilla and almond extract to the blender and blend until smooth, 30-45 seconds.
- Fold the wet mixture into the dry ingredients just until combined, then fold in the white chocolate chips.
- Divide the batter among the cups and pile the pistachio crunch on top of each muffin.
- Bake for 20-23 minutes, until golden and a toothpick comes out clean. Cool completely on a wire rack.
- Microwave the white chocolate chips with the coconut oil in 20-second bursts, stirring between each, until smooth. Drizzle over the muffins and let set.
Nutrition
Serving: 1servingCalories: 402kcalCarbohydrates: 42gProtein: 9gFat: 22g