Carrot Morning Muffins by Tiffani Thiessen

Directions

1. To make the pistachio topping, stir together in a medium bowl all the ingredients except for the butter. Add the cold butter and use your fingertips to quickly press the butter into the pistachio mixture until it resembles very coarse crumbs. Set aside in the fridge until the muffin batter is complete. 
2. Preheat the oven to 350 degrees F. Prepare the wet ingredients by adding the milk and ½ cup shredded carrots into a blender, run the blender on high speed for 1 minute. Pour the mixture through a fine mesh strainer into a large bowl, press the carrot pulp to squeeze as much of the liquid into the bowl, discard the pulp. Add in the oil, eggs, sugar, and whisk well to combine. Set aside. 
3. Into a separate large bowl, add the dry ingredients and whisk to evenly combine. Add the remaining ½ cup carrots and stir to evenly coat the carrots with the flour mixture. To make the batter, add all of the carrot and flour mixture into the bowl with the wet ingredients. Using a rubber spatula, fold the batter together until just combined. Divide the batter into a pre-greased 12 cup muffin tin. Divide the chilled pistachio topping evenly over the top of each muffin. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.