Pistachio Crunch Muffins

Total Time
Prep 15 mins
Cook 18 mins

Recipe courtesy of the California Pistachio Commission

Ingredients Nutrition


  1. Topping:.
  2. Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar. Set Aside.
  3. Preheat oven to 400 degrees F.
  4. Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.
  5. Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer.
  6. Spoon into 12 greased or paper-lined muffin cups. Spoon on topping.
  7. Bake for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.


Most Helpful

Yummy muffins! I left out the orange peel, can't stand it myself, but kept everything else as written. Love the topping.

emily hauer May 07, 2010

These had very, very good flavor. I didn't have any pistachios so I used raw pumpkin seeds instead. Next time I make them I'll use pistachios.

MissDorsie May 12, 2008

This recipe made a good muffin. Make sure you use raw nuts in this (not toasted or salted) because that is what I did and it gave an off taste to the muffin. The batter in it self is very good and I love the oatmeal in it. The brwon sugar topping is awesome! Thanks for sharing!

Marz January 29, 2008

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