Orange-Currant Muffins And Pistachio Crumb Recipe By Chef Kate Neumann
Prep Time:
Cook Time:
45 minutes
Servings:
12 muffins
Ingredients
- Pistachio Crumb½ cup all-purpose flour¼ cup light or dark brown sugar ¼ cup granulated sugar
- ¼ cup unsalted pistachios, finely chopped
- Salt
- 6 tablespoons (¾ stick) unsalted butter, at room temperature
- Muffins
- 5 tablespoons unsalted butter, softened½ cup granulated sugar1 large egg¾ cup sour cream2½ teaspoons finely grated orange zest (from about 1 medium orange)1½ cups all-purpose flour1½ teaspoons baking powder¼ teaspoon baking soda¼ teaspoon salt½ cup dried currants
Directions
- Make the pistachio crumb: In a medium bowl, combine the flour, brown sugar, granulated sugar, pistachios and a pinch of salt. Using a pastry cutter or your fingers, cut the butter into the mixture until the butter pieces are roughly the size of peas. Cover and refrigerate until ready to use.
- Preheat the oven to 325° and position a rack in the center. Line 12 standard-size muffin cups with liners or grease a muffin tin with nonstick cooking spray.
- Make the muffins: In the bowl of a standing mixer, beat together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Add the egg and beat until just combined, about 1 minute. Beat in the sour cream and orange zest until just combined.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add this mixture to the butter mixture in two additions, beating at medium-low speed until just combined.
- Using a rubber spatula, gently fold the currants into the batter. Scoop the batter into the prepared muffin tins, filling each tin about three-quarters full. Top with the reserved pistachio crumb and bake until a toothpick inserted into the center of the muffins comes out clean, about 20 minutes. Remove the muffins from the oven and let them sit in the pan for 5 minutes. Remove the muffins from the pan and set on a rack to cool. Serve warm or at room temperature.