Pistachio Crunch Muffins Recipes

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:

• 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 CRUNCH MUFFINS

Steps:

• Topping:.
• Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar. Set Aside.
• Preheat oven to 400 degrees F.
• Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.
• Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer.
• Spoon into 12 greased or paper-lined muffin cups. Spoon on topping.
• Bake for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on 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.

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.

CRANBERRY-PISTACHIO OATMEAL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
• Combine rolled oats, brown sugar, baking powder, and salt in a large mixing bowl and mix well.
• Combine applesauce, milk, eggs, butter, and vanilla extract in another bowl; whisk until thoroughly combined. Pour into dry ingredients and mix thoroughly.
• Scoop batter into prepared muffin tin almost to the top. Top with pistachios and cranberries.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.