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Apple Cardamom Muffins with Pistachio Crumble 1

Apple Cardamom Muffins with Pistachio Crumble

These Apple Cardamom Muffins with Pistachio Crumble break the mold by blending the comfort of apple muffins with Middle Eastern-inspired spices that will transform your morning routine. The aromatic cardamom paired with sweet apples creates a sensory experience that's truly special, while the pistachio crumble adds a delightful textural contrast.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Middle Eastern
Servings 12 muffins
Calories 285 kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Pastry cutter or fingertips
  • Ice cream scoop or 1/4 cup measure

Ingredients
  

For the muffins

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cardamom freshly ground provides 40% more aroma
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup Greek yogurt provides tenderness and subtle tanginess
  • 2 medium-sized apples peeled and diced (Honeycrisp or Pink Lady recommended)

For the pistachio crumble

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar packed
  • 1/4 cup unsalted butter cold and cubed
  • 1/2 cup pistachios roughly chopped
  • 1/4 tsp cardamom

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly. Measure all ingredients ahead of time and ensure eggs and yogurt are at room temperature.
  • In a medium bowl, combine flour, brown sugar, and cardamom for the crumble. Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Fold in the chopped pistachios until evenly distributed. Place the crumble in the refrigerator while preparing the muffin batter.
  • Whisk together the flour, baking powder, baking soda, salt, cardamom, cinnamon, and nutmeg in a large bowl.
  • In a separate bowl, whisk together melted butter and sugar until well combined. Add eggs one at a time, incorporating fully after each addition. Stir in vanilla extract and Greek yogurt until smooth.
  • Add the dry ingredients to the wet mixture and stir just until combined. When flour is about 80% incorporated, fold in the diced apples gently.
  • Using a 1/4 cup measuring cup or ice cream scoop, fill each muffin cup about 3/4 full. Divide the chilled pistachio crumble evenly among muffins, gently pressing it into the surface slightly.
  • Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Rotate the pan halfway through baking for even browning.
  • Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Avoid overmixing the batter to ensure tender muffins. Freshly ground cardamom provides the best flavor, but pre-ground works too - just add an extra 1/4 teaspoon. For a healthier version, substitute half the all-purpose flour with whole wheat pastry flour, use coconut sugar instead of granulated sugar, and replace half the butter with applesauce.
These muffins freeze beautifully for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds to enjoy a fresh-tasting muffin anytime.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 4.5gFat: 14gSaturated Fat: 7gCholesterol: 62mgSodium: 190mgPotassium: 125mgFiber: 2.5gSugar: 21g
Keyword Apple Muffins, Cardamom, Pistachio, Breakfast Muffins, Baking
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