Pistachio Croissant Muffins combine the flaky, buttery layers of a croissant with the convenience and shape of a muffin. This unique pastry hybrid offers a delicate crunch from chopped pistachios and a tender, airy texture inside. Perfect for breakfast, brunch, or an elegant snack, these muffins bring a touch of luxury to your baking.
Ingredients
For the dough:
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup warm milk (110°F / 43°C)
- 2 ½ cups all-purpose flour
- 3 tbsp sugar
- ½ tsp salt
- 6 tbsp unsalted butter, cold and cut into small cubes
- 1 large egg
For the pistachio filling:
- ¾ cup shelled pistachios, finely chopped
- ¼ cup sugar
- 3 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For brushing:
- 1 egg, beaten (for egg wash)
- Additional chopped pistachios for topping
Instructions
Step 1: Prepare the dough
- In a small bowl, dissolve yeast in warm milk and let it sit for 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt.
- Cut in cold butter cubes with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add the yeast mixture and egg, mixing until dough starts to come together.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled in size.
Step 2: Make the pistachio filling
- Combine chopped pistachios, sugar, softened butter, and vanilla extract in a bowl. Mix well to form a spreadable paste.
Step 3: Shape the muffins
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- Punch down the risen dough and roll it out into a 12×10-inch rectangle on a floured surface.
- Spread the pistachio filling evenly over the dough.
- Starting from the long side, tightly roll the dough into a log.
- Cut the log into 12 equal pieces.
- Place each piece into the prepared muffin tin, cut side up.
- Brush the tops with egg wash and sprinkle with chopped pistachios.
Step 4: Bake
- Bake for 20–25 minutes, until golden brown and cooked through.
- Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack.
Tips
- Use unsalted butter to control salt levels.
- For a sweeter touch, drizzle with honey or glaze after cooling.
- Substitute pistachios with almonds or walnuts if desired.
- These muffins are best enjoyed fresh but can be reheated in a toaster oven.
Small Ingredients List & Instructions (Quick Reference)
Ingredients:
- 2 ¼ tsp yeast, ½ cup warm milk
- 2 ½ cups flour, 3 tbsp sugar, ½ tsp salt
- 6 tbsp cold butter, 1 egg
- ¾ cup chopped pistachios, ¼ cup sugar, 3 tbsp softened butter, 1 tsp vanilla
- 1 egg (for wash), extra pistachios
Instructions:
- Mix yeast and milk; combine with flour, sugar, salt, butter, egg. Knead and rise 1 hour.
- Mix pistachio filling.
- Roll dough, spread filling, roll, cut into 12 pieces.
- Place in muffin tin, brush with egg, top with pistachios.
- Bake at 375°F for 20–25 mins.
Let me know if you’d like a dairy-free version or a version with chocolate chips added!
