Green Walnut Pistachio Muffins Recipes

GREEN PISTACHIO MUFFINS

Steps:

• Preheat the oven to 425 degrees.
• Prepare the muffin tins by greasing them well.
• Combine the dry ingredients including the zest and finely chopped pistachios in a large bowl.
• Cream the butter and sugar together in a mixer with the paddle attachment. Beat the eggs, one at a time, into the creamed mixture until light and fluffy. Add the vanilla and rum extracts.
• Starting with about 1/4 of the dry mixture, alternately add part of the dry ingredients and the milk, briefly mixing after each addition. Do not over-mix the batter.
• Scoop the batter into the prepared tins. Sprinkle the tops with the coarsely chopped pistachios.
• Place the muffins in the oven and immediately turn the temperature down to 375 degrees. Bake for 15 minutes or until the muffins test done.
• After the muffins have cooled for five minutes, remove them from the tins to cool on a wire rack.
• Baker's Note: It's the finely chopped pistachios that give the muffin a green hue. We used a nut chopper to chop ours finely. You can also chop them in a food processor.

GREEN WALNUT PISTACHIO MUFFINS

Steps:

• Preheat oven to 375 degrees, and spray 12-cup muffin pan with non-stick cooking spray (if not using the liners, but liners is much easier).
• In a large mixing bowl mix all dry ingredients: dry pudding mix, flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• In a separate mixing bowl, mix all wet ingredients: eggs, vanilla extract, milk, and oil. Do not add food coloring at this point!
• Combine wet and dry ingredients together, and add a few drops of food coloring until desired green is achieved.
• Fill muffin cups about ¾ of the way, sprinkle walnuts on top, and bake for 15-20 minutes, or until toothpick inserted into the center comes out clean.
• Cool and enjoy!

PISTACHIO MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
• Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center.
• Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

NUTTY PISTACHIO-CHIP MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 12-cup muffin pans with nonstick cooking spray. Place a muffin liner in each of 12 of the cups, leaving 1 cup unlined next to each lined cup to promote even baking.
• Whisk together the flour, brown and granulated sugars, baking powder and salt in a large bowl, breaking up any lumps of sugar; set aside.
• Whisk together the eggs, buttermilk, butter, oil, orange zest and vanilla in a medium bowl.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently with a rubber spatula until fully combined. Reserve 1/4 cup of the pistachios and 1 tablespoon of the chocolate chips for topping, then fold the rest into the batter. Divide the batter among the 12 lined cups, leaving the unlined cups empty. Spread the batter with a spoon to the edges of the paper liners.
• Sprinkle the reserved pistachios and chocolate chips evenly over the muffins, then sprinkle the tops with the turbinado sugar.
• Place the muffin pans in the oven and reduce the oven temperature to 375 degrees F. Bake until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached, 26 to 28 minutes. Let the muffins cool in the pans on a wire rack for about 10 minutes. Carefully remove each muffin and let cool on the rack.

PISTACHIO CUPCAKES WITH GHASTLY GREEN GLAZE

Steps:

• Cupcakes: Preheat oven to 325 degrees. Line 36 cups of standard muffin tins with paper liners. Coarsely chop 3/4 cup pistachios, and reserve. In a food processor, grind remaining pistachios to a paste.
• With an electric mixer on medium-high speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Gradually add sugar; beat until smooth, scraping sides of bowl as needed. Add eggs, 1 at a time, beating until each is incorporated, and scraping sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour and salt, beating just until combined. Fold in chopped pistachios by hand.
• Divide batter among lined cups, filling each almost three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks to cool completely. (Cupcakes can be stored up to 1 day at room temperature, or frozen up to 2 months, in airtight containers.)
• Glaze: In a medium bowl, whisk together confectioners' sugar and milk until smooth and combined. Transfer half to another bowl. For lighter green glaze (base color), add 4 drops Moss Green and 2 drops Brown food coloring to one bowl; stir to combine, adding more of each color as needed to achieve desired shade. For darker green glaze (top color), add 4 drops Juniper Green, 2 drops Royal Blue, and 1 drop Brown food coloring to other bowl; stir and adjust until desired shade is reached. Use immediately.
• To finish, place cupcakes on a wire rack set over a rimmed baking sheet. Spoon lighter glaze over each; let set until no longer tacky, 30 to 60 minutes. Drizzle cupcakes with darker glaze, allowing lighter glaze to show around edges; let set before decorating with chocolate frogs and serving.

GREEN PISTACHIO MUFFIN RECIPE RECIPE

Steps:

• Preheat the oven to 425 degrees. Prepare the muffin tins by greasing them well. 1. Combine the dry ingredients including the zest and finely chopped pistachios in a large bowl. 2. Cream the butter and sugar together in a mixer with the paddle attachment. Beat the eggs, one at a time, into the creamed mixture until light and fluffy. Add the vanilla and rum extracts. 3. Starting with about 1/4 of the dry mixture, alternately add part of the dry ingredients and the milk, briefly mixing after each addition. Do not over-mix the batter. 4. Scoop the batter into the prepared tins. Sprinkle the tops with the coarsely chopped pistachios. Place the muffins in the oven and immediately turn the temperature down to 375 degrees. Bake for 15 minutes or until the muffins test done. After the muffins have cooled for five minutes, remove them from the tins to coolon a wire rack.

PISTACHIO MUFFINS

Steps:

• Mix all ingredients together until just combined
• Spoon into well-greased muffin pans and bake at 190°C for 15-20 minutes.