Prepare Muffin Tin

1. Ensure all ingredients are at room temperature for easier mixing. Preheat the oven to 425°F/220°C. Line a muffin tin with cases or grease it.

Mix Batter

1. In a large bowl or your stand mixer, cream together ½ cup + 2tbsp softened butter, pistachio butter, white sugar, and brown sugar until fluffy and white.
2. Whisk in the eggs and mashed bananas, one at a time, until well incorporated. Add sour cream, Greek yogurt, vanilla extract, and almond extract. Mix until smooth.
3. Combine the protein powder with the remaining wet ingredients to avoid lumps. Mix until well incorporated.
4. In a separate bowl, mix the white flour, whole wheat flour, cornflour, baking powder, and kosher salt. Reserve 1-2 tbsp of the flour mix to coat the chopped dried apricots and 1-2 tbsp chopped pistachios for topping the muffins.
5. Add most of the dry ingredients to the wet mixture and gently fold until just combined.
6. Toss the chopped dried apricots in the reserved flour mixture to prevent sinking. Fold them into the batter.

Fill muffin tin

1. Divide the batter evenly among the muffin cases, filling them to the top. Use a cookie scoop or two tablespoons for ease. Sprinkle the remaining chopped pistachios on top. Optionally, place a fresh apricot half, cut in slices on each muffin and sprinkle with demerara sugar.

Bake

1. Bake in the preheated oven for 5-7 minutes at 425°F/220°C, then reduce the temperature to 350°F/175°C and bake for an additional 15-17 minutes or until the tops are golden brown and a toothpick comes out mostly clean.
2. Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
3. Serve and enjoy your fluffy, tangy, and crunchy Pistachio Muffins with Apricots and Protein with a cup of coffee or tea. They make a lovely breakfast treat too.