Simple Peach Pistachio Muffin Tops
These Peach Pistachio Muffin Tops are light, tender, and bursting with juicy peach pieces, subtly scented with cinnamon and vanilla, and finished with little pops of pistachios. They come together with simple pantry ingredients and are perfect for breakfast, an afternoon snack, or even dessert with a cup of tea.
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Estimated reading time: 7 minutes
I love the tops of muffins. They are my favorite part of a muffin, so instead of making muffins and discarding the soggy bottoms, I have been making muffin tops for the past 10 years. I love muffin tops so much, I even wrote a cookbook with 51 muffin top recipes on my blog’s 10 year anniversary.
This Peach Pistachio Muffin Tops recipe is similar to the sugar-free Peach Pecan Muffin Tops recipe in my cookbook, Muffin Top Mania. For this recipe today, I took advantage of summer’s fresh and ripe peaches and swapped out the pecans for pistachios and sugar-free sweetener for granulated sugar.
Key Takeaways: Peach Pistachio Muffin Tops
- Delicious muffin tops (like the tops of bakery-style muffins) with the perfect dome unlike flat store-bought ones.
- This is a small batch recipe that can easily be doubled for meal prep if needed.
- These are ready in about 30 minutes.
- Made with simple ingredients.
- No fancy gadgets or gizmos needed – no muffin top pan is required.
- Easy enough for weekday breakfasts yet pretty enough for brunch.
Ingredients & Substitutions
- All-purpose flour
I used some AP flour I got on sale at Kroger. If you have self raising flour, this can be used and the baking powder can be left out. if you are gluten free, then feel free to substitute any gluten-free AP flour you may have on hand. - Almond flour
I like the nutty flavor almond flour incorporates into this recipe. However, almond flour isn’t quite economical – unless you live near an Aldi and can get it from there. If you prefer, the almond flour can be left out and use 1 cup flour: AP flour or gluten-free all-purpose flour, like I did in this recipe for chocolate cherry muffin tops. - Granulated sugar
The granulated sugar can be replace with monk fruit sweetener if you are following a low-sugar diet. One thing I have noticed is that when making a sugar-free version of these muffin tops with monk fruit sweetener instead of granulated sugar, use about 1/2 tablespoon less of almond milk and 1/2 tablespoon less of olive oil. - Salt
Simple table salt is what I used. - Baking powder
Aluminum-free baking powder is a pantry staple for me. - Ground cinnamon
This is optional. But, the cinnamon adds a subtle flavor and aroma to these muffin tops. - Olive oil
Instead of olive oil, melted butter or vegetable oil could also be used. - Almond milk
I am lactose intolerant, so I use almond milk. But, it can be substituted with oat milk, coconut milk or oven air-milk. - Egg
I used one from the case of large eggs I had in my refrigerator. - Pure vanilla extract
Make sure to not use artificial vanilla extract. - Ripe peach
I used a fresh ripe peach. I even used some of the juice from dicing it, adjusting the almond milk accordingly. - Pistachios
I used some of these raw pistachios that I always have on hand to make pistachio butter.
Instructions
- Set your oven temperature to 375°F and, while it preheats, line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl or large bowl, whisk together the all-purpose flour, almond flour, sugar, salt, baking powder, and cinnamon.
- Add the wet ingredients: 1 tablespoon of the olive oil, 1 tablespoon of almond milk, egg, and vanilla extract to the dry ingredients. Stir until just combined.
- Dice the peaches. Gently fold in the diced peach (along with any peach juice) and chopped pistachios (reserving a tablespoon of chopped peaches and pistachios to use as toppings). Be careful not to overmix. If the mixture is too thick, add in the rest of the almond milk and olive oil. The batter should be thick. Almost as thick as cookie batter so it is easy to form into a dome shape.
- Using a spoon, add spoonfuls of muffin top batter onto the prepared baking sheet, leaving space between each one, and gently shape them into slightly domed rounds. Sprinkle with any extra pistachios and peaches.
- Bake for 18–20 minutes, or until the edges are lightly golden and the centers are set.
- Let the muffin tops cool on the baking sheet for several minutes before transferring them to a wire rack.
Tips for the Best Muffin Tops
- Use a ripe sweet peaches.
- Don’t overmix the batter. Stir just until everything comes together for the most tender texture. The batter should be thick – almost like chilled cookie dough batter so it can be shaped into domes.
- If your peach is especially juicy, then add in just half the almond milk and olive oil. If the batter is too thick, then add in the rest of the almond milk and olive oil.
Variations
- Add a pinch of cardamom and 1/4 teaspoon of almond extract for extra flavor.
- Add tablespoons of lemon zest or orange zest for extra flavor.
- Finish the cooled muffin tops with a light drizzle of vanilla glaze for a sweeter treat.
- For more pistachio flavor, swap out the almond flour with ground pistachios.
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Storage
Store the muffin tops in an airtight container at room temperature for up to 2 days or wrap them in plastic wrap and refrigerate for up to 5 days. They also freeze beautifully for up to 3 months. Simply thaw at room temperature or warm gently in the microwave before serving.
Frequently Asked Questions
Can I use frozen peaches?
If using frozen peaches, make sure to thaw and drain them well. Then, pat them dry before adding them to the batter to prevent excess moisture.
Can I substitute another nut?
Absolutely. Pecans, almonds, or walnuts all work well, though pistachios provide a lovely buttery flavor and vibrant color.
Can I make these gluten-free?
This recipe has only been tested with all-purpose flour. A measure-for-measure gluten-free flour blend may work, though the texture may vary.
Love Muffin Tops?
Then make sure to check out these other ones too (please click on the image to go to the recipe):
Ingredients
- ½ cup all-purpose flour
- ½ cup almond flour
- ½ cup granulated sugar
- ⅓ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 2 tablespoons olive oil
- 2 tablespoons almond milk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ripe peach diced
- 2 tablespoons chopped pistachios
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. BTW, my oven is a gas one. If using an electric one, adjust it accordingly.
- In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, salt, baking powder, and cinnamon.
- Add 1 tablespoon of the olive oil, 1 tablespoon of almond milk, egg, and vanilla extract to the dry ingredients. Stir until just combined.
- Dice the peaches. Gently fold in the diced peach (along with any peach juice) and chopped pistachios (reserving a tablespoon of chopped peaches and pistachios to use as toppings). Be careful not to overmix. If the mixture is too thick, add in the rest of the almond milk and olive oil. The batter should be thick. Almost as thick as cookie batter so it is easy to form into a dome shape.
- Using a spoon, add spoonfuls of muffin top batter onto the prepared baking sheet, leaving space between each one, and gently shape them into slightly domed rounds. Sprinkle with any extra pistachios and peaches.
- Bake for 18–20 minutes, or until the edges are lightly golden and the centers are set.
- Let the muffin tops cool on the baking sheet for several minutes before transferring them to a wire rack.
Notes
- Use a ripe sweet peach.
- Don’t overmix the batter. Stir just until everything comes together for the most tender texture. The batter should be thick – almost like chilled cookie dough batter so it can be shaped into domes.
- If your peach is especially juicy, then add in just half the almond milk and olive oil. If the batter is too thick, then add in the rest of the almond milk and olive oil.
Would You Like to Save This?
Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
