Divide batter evenly among the muffin cups, filling each about 2/3 full.

Prepare cream cheese topping

In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

Spoon a dollop on top of each muffin and gently swirl with a toothpick.

Sprinkle remaining chopped pistachios on top.

Bake

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Extra lemony: Add ½ tsp lemon extract to intensify the flavor.

Nut alternatives: Swap pistachios with walnuts or almonds for a different crunch.

Make it mini: Use a mini muffin tin for bite-sized treats; adjust baking time to 12–15 minutes.

Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
🔥 Calories: ~220 kcal per muffin | Servings: 12 muffins