This recipe was inspired by an ice cream. I couldn't get over it. They reduce the honey and butter for hours to get the flavor. It is insane but so good. So I thought these needed to be a muffin! And honey roasted pistachios...I mean come on. These would be amazing for a brunch, or an occasion that needs a more dressed up muffin. These were a little too fancy for my children, and Mark doesn't like pistachios. So moral of this story is...sometimes you just have to do things for you. And that's okay.
Honey Butter Pistachio Muffin
1 stick of unsalted butter
1/2 cup honey
1/2 cup milk
2 tsp vanilla
1 1/2 cups of flour (fresh ground soft white wheat)
2 tsp baking powder
1 tsp salt
honey roasted pistachios on top--Measure with your heart
**optional chopped white chocolate for topping
Melt butter and honey in a small sauce pan, bring to a boil for 3-5 minutes. The boil is what turns that honey flavor into a marshmallow flavor. Remove from the heat, and let cool. Preheat oven to 350 degrees. In a large mixing bowl, add all the dry ingredients. Then milk, vanilla, eggs, and honey butter last. Fill muffin tins two-thirds full, and top with white chocolate and honey roasted pistachios. Bake 12-15 minutes.