Greenpistachiomuffins 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.

PISTACHIO MUFFINS

Steps:

• Preheat oven to 350°F. Line a 12-cup regular muffin tin with muffin cups. Lightly spritz the tin and papers with cooking spray. This helps the muffin papers peel back cleanly.
• Whisk together flour, dry instant pudding mix, baking powder, and salt in a mixing bowl. Set aside for now.
• In a separate bowl, add oil, buttermilk, sugar, eggs, vanilla extract, and almond extract. Using a hand or stand mixer, beat 1-2 minutes until light and creamy.
• Pour in dry ingredients and mix until just combined. Fold in chopped pistachios, taking care not to overmix the batter.
• Evenly transfer the batter to the prepared muffin tin. I like to use a cookie scoop to cut down on drips and mess.
• Bake for 18-20 minutes, or until a thin tester inserted into the tallest part of a muffin comes out clean.
• If using muffin papers, immediately remove the muffins from the pan and let them cool completely on a wire rack. This helps prevent condensation from sogging up the papers. If you're not using muffin papers, you can leave the muffins in the pan for 5-10 minutes, before carefully loosening the edges and transferring to a wire rack to cool completely.
• Store muffins in an air-tight container only after they have completely cooled. Lightly pressing a paper towel along the top of the muffins in their storage container will absorb excess moisture that forms after a few days.

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.

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.