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These tasty muffins complement any meal.

Pistachio Orange Muffins

3/4 cup granulated sugar
1/2 cup butter or margarine, softened to room temperature
2 large eggs
1/2 teaspoon grated orange peel
1 cup plain yogurt
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon coarsely chopped shelled pistachios

Pistachio Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pistachios

1. Cream sugar and butter thoroughly. Beat in eggs until well blended. Stir in orange peel.
2. Combine yogurt and orange juice; set aside.
3. Combine flour, baking soda and salt; mix well.
4. Alternately blend flour and yogurt mixture with creamed mixture. Fold in pistachios.
5. Spoon into greased or paper-lined muffin tin. Top each muffin with Pistachio Streusel Topping.
6. Bake at 375° F for 18 minutes or until golden. Remove from pan; cool on wire rack.
7. Pistachio Streusel Topping: Combine flour, butter and sugar with cinnamon; mix well until it resembles corn meal. Stir in 1/4 cup of chopped pistachios. Makes about 3/4 cup.

Makes 1 dozen muffins.

Recipe provided courtesy of the California Pistachio Commission.