Pistachio Muffins with Oat Streusel

In a small bowl, combine the oats, brown sugar, and cardamom.

Add in the cubed cold butter and squish the pieces together with your fingers until it is fully incorporated.

Mix in the roughly chopped pistachios.

Place in the fridge until ready to use.

Preheat the oven to 425 degrees F and line two muffin pans with 6 parchment liners each spaced apart.

In a small bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars for 2-3 minutes until light and fluffy.

Scrape the bowl down, then add the eggs and vanilla and mix until fully combined.

In a large measuring cup, combine the buttermilk and yogurt.

While the mixer is on low speed, alternate adding the dry and wet ingredients, mixing until just combined.

Lastly, fold in the finely ground pistachios until evenly incorporated.

Fill the muffin cups all the way up to the top.

Top each muffin with a generous amount of streusel.

Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 13-15 minutes. Do not open the door when you turn down the temperature.

Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.

Top with powdered sugar if desired and enjoy!