Gluten-Free Pistachio Muffins with a Crumble Topping You’ll Love!

If you’re a pistachio lover like me, you’re going to fall in love with these Pistachio Muffins with Crumble Topping. The rich, nutty flavor of the pistachios pairs beautifully with the moist, tender crumb of the muffins. And to top it off (literally), the buttery pistachio crumble adds just the right amount of texture.

Bonus: These muffins are gluten-free when you swap the self-raising flour for a gluten-free alternative, making them perfect for anyone with dietary restrictions. Even better? You won’t miss the gluten!

Why I Love These Pistachio Muffins

Pistachios are a bit of a nostalgic ingredient for me. Growing up, my grandmother always had a bowl of pistachios on the table, and I would crack them open endlessly, munching away. Fast forward to today, and they remain one of my favorite ingredients to bake with. I love how they can be both sweet and savory, depending on the recipe, and their distinctive green color adds a lovely touch to any baked good.

I decided to create this muffin recipe because I wanted something that feels a little indulgent, but still simple and comforting. Whether it’s for Bday treat, a mid-afternoon treat, or even dessert, these muffins never disappoint. Plus, they’re gluten-free without any compromise on texture or flavor!

Ingredients

Muffins:

• 120 g (1 cup) raw shelled pistachios (with or without skins)
• 200 g (1 cup) granulated sugar
• 240 g (2 cups) gluten-free self-raising flour (omit baking powder if using self-raising)
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup (240 ml) full-fat milk + 1 tablespoon lemon juice (for homemade buttermilk)
• 118 ml (½ cup) olive oil (or neutral oil like rapeseed or sunflower oil)
• 80 g (⅓ cup) Greek-style yogurt (or sour cream)
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

Crumble Topping:

• 30 g (¼ cup) chopped pistachios
• 2 tablespoons gluten-free self-raising flour
• 1 tablespoon sugar
• 1 tablespoon melted butter (or oil)

Instructions

Step 1: Prepare Homemade Buttermilk

I love making my own buttermilk—it’s so simple and works like magic in muffins. In a small bowl or cup, mix 1 cup full-fat milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5–10 minutes until the mixture curdles slightly, forming your homemade buttermilk. This adds a tangy richness that pairs perfectly with the pistachios.

Step 2: Make Pistachio Flour

Next, we’re going to make our own pistachio flour. It’s a game changer for flavor! In a food processor, blend 120 g of raw pistachios with 200 g of sugar until finely ground, resembling pistachio flour. This step infuses the entire muffin batter with that distinct pistachio taste.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the pistachio-sugar mixture, gluten-free self-raising flour, baking soda, and sea salt. This ensures the dry ingredients are well combined and evenly distributed throughout the batter.

Step 4: Mix Wet Ingredients

In a separate large bowl, whisk together the buttermilk, olive oil, Greek yogurt, vanilla extract, and almond extractuntil smooth. This combination of yogurt and buttermilk helps create the most tender, moist muffins—trust me, you’ll notice the difference!

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture, using a rubber spatula to combine. Mix gently until just incorporated. Pro Tip: Be careful not to overmix here, as this can make your muffins dense rather than light and fluffy.

Step 6: Prepare Crumble Topping

Now for my favorite part—the crumble topping! In a small bowl, combine the chopped pistachios, gluten-free flour, sugar, and melted butter. Use your fingers to mix the ingredients until a crumble-like consistency forms. I always end up snacking on this as I make it—it’s so good!

Step 7: Fill Muffin Liners

Line a muffin pan with liners and fill each liner to the top with the batter. Evenly sprinkle the pistachio crumble over each muffin. The crumble adds a crunchy texture that makes these muffins truly special.

Step 8: Bake

Preheat the oven to 190°C (375°F). Bake the muffins for 5 minutes at this temperature, then lower the heat to 170°C (340°F) and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean. This temperature shift helps give the muffins a slight rise before they settle into their final shape.

Step 9: Cool

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Give these muffins a try, and let me know how they turn out in the comments. Do you have a favorite muffin recipe? I’d love to hear about it!