Peach Muffins with Pistachio Cardamom Crumble

These peach muffins are the kind of thing that make you excited to get up in the morning.

This yummy muffin recipe was a very early recipe on figjar.com so it’s about time for some fresh pictures and some fresh words. Of course I’m going to tell you that they are delicious because this is a blog, but they really are a perfect morning muffin. They’ve got sweet peaches, a tasty pistachio crumble, a touch of cardamom and since they are made with whole wheat you can feel good about eating them for breakfast.

Is this your original recipe, Becky?

I’m glad you asked, because no, its not. These peach cardamom muffins come from the Little Flower Baking cookbook. The most delightful cookbook written by the owner of Little Flower bakery/cafe in Pasadena, CA. All of the baked goods from Little Flower are outstanding and I love this cookbook! I added the pistachio crumble part though. ?

Ingredients for peach muffins

• Whole wheat flour & all-purpose flour
• Butter & sour cream
• Eggs
• Brown and white sugar
• Vanilla
• Baking powder, baking soda & salt
• Canned, frozen or fresh peaches
• Ground cardamom
• Pistachios

How to make

Pistachio crumble topping

Make the topping first so it’s ready when your batter is ready. Use a pastry blender to combine the crumble ingredients until pea-sized lumps are formed.

Peach muffin batter

Start by whisking your dry ingredients: both flours, both sugars, baking soda/powder, cardamom, salt.

In a separate bowl, mix the sour cream, eggs and vanilla. Then slowly whisk in melted butter.

Add the dry to the wet and mix just until combined. It’s important not to over mix muffins or they might be more dense and tough. Gently fold in the peaches.

Use a cookie scoop for easy scooping and dropping.

Top each muffin with pistachio crumble and you’re ready to bake!

How to tell when muffins are done

With these peach muffins, all you have to do is insert a toothpick and if it comes out clean, you’re good to go!

I hope you try these tasty sorta healthy peach cardamom muffins! If you do, let me know! Leave a comment/rating below and tag me on instagram @thefigjar.

Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. I only recommend products that I have used and enjoyed. If you decide to purchase anything, this creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Peach Muffins with Pistachio Cardamom Crumble

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Yummy, healthyish muffins filled with fresh peaches, topped with crunchy + sweet pistachio crumble.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 Muffins 1x
• Category: Breakfast
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup butter (melted)
• 1/2 cup sour cream
• 3 eggs
• 1/4 cup brown sugar
• 1/2 cup sugar
• 2 tsp vanilla
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cardamom
• 1 cup peaches (frozen or canned) *see notes

Crumble

• 1/4 cup pistachios (chopped)
• 1/4 cup all-purpose flour
• 1/4 cup butter (chilled)
• 1/4 tsp salt
• 2 tbsp brown sugar
• 2 tbsp sugar
• 1 tsp cardamom

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Instructions

1. Make the crumble first. Combine all ingredients into a medium bowl and blend using a pastry blender or fork until pea-sized lumps form. Set aside.
2. Pre-heat oven to 375˚.
3. Combine all-purpose flour, whole-wheat flour, brown sugar, granulated sugar, baking powder, baking soda, cardamom and salt in a medium bowl. Whisk well to combine all ingredients.
4. In a separate, large bowl whisk together eggs, sour cream and vanilla. Once thoroughly combined, continue to whisk while slowly adding the butter.
5. Add dry ingredients and gently whisk until just combined. Do not over mix. This is key. Fold in peach slices using a rubber spatula.
6. Divide evenly among 12 muffin cup. Top each with about 1 tbsp of crumb topping.
7. Bake for 25 minutes or until a toothpick comes out clean.
8. Enjoy!

Notes

For frozen peaches: thaw in the microwave and drain excess liquid

For canned peaches, drain and pat dry with a paper towel