These muffins are inspired by a Pistachio Croissant. They have a soft, buttery pistachio sponge inside, like a fluffy cake, filled with creamy pistachio flavor. On top, there’s pistachio buttercream, crushed pistachios, and a sprinkle of powdered sugar. They taste and smell just like bakery treats, but they’re super easy to make. Best part? No eggs or dairy needed!
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Pistachio Croissant Muffins
- Category: Dessert
Ingredients
Scale
- 1 sheet of puff pastry (thawed but still cold)
- 1/2 cup pistachios (finely chopped)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter (melted)
- Powdered sugar (for dusting (optional))
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- In a small bowl, mix together the chopped pistachios, granulated sugar, and ground cinnamon. Set aside.
- Roll out the puff pastry sheet on a lightly floured surface to smooth out creases and slightly enlarge it.
- Brush the melted butter evenly over the entire surface of the puff pastry sheet.
- Sprinkle the prepared pistachio mixture evenly over the buttered puff pastry sheet, pressing gently to adhere.
- Starting from one of the longer edges, tightly roll up the puff pastry sheet like a jelly roll.
- Using a sharp knife, cut the roll crosswise into 12 equal slices.
- Place each slice, cut side up, into the prepared muffin tin. Gently press down on each slice to slightly flatten.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and puffed up.
- Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
- Serve the pistachio croissant muffins warm or at room temperature. They are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
