Made from scratch in under 40 minutes, these bakery-style muffins are quick to whip up and perfect for breakfast or a quick snack!
01
Pulverize pistachio in a food processor for a few minutes. Reserve and pulse the remaining ½ cup into crumbs.
02
In a bowl, combine pistachios flour with all purpose flour, baking powder, and salt. Whisk until blended. Set aside.
03
Cream together butter and sugar. Add eggs one at a time. Mix sour cream and lemon zests until fully combined.
04
Gently fold the dry ingredients into the wet ingredients until no flour pockets remain.
05
Distribute the batter into the prepared muffin pan. Sprinkle coarsely chopped pistachios on top.
06
Bake for 5 minutes, then reduce the oven temperature. Continue baking for another 13-15 minutes.
07
Remove the muffins from the oven and cool. Serve!
- When pulverizing the pistachios, make sure it's fine but not too powdery. - Make sure your butter, eggs, and sour cream are at room temperature.