REAL PISTACHIO CUPCAKES
St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!
Provided by Candice
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Blend pistachios with 1/2 cup sugar in a blender until finely ground.
- Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
- Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
- Stir milk and vanilla extract together in a separate bowl.
- Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g
PISTACHIO MUFFINS
Moist pistachio muffins made from scratch!
Provided by LDMKitchen
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 40.9 g, Cholesterol 53 mg, Fat 16.4 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 6.3 g, Sodium 338.6 mg, Sugar 23.8 g
PISTACHIO MUFFINS
Make and share this Pistachio Muffins recipe from Food.com.
Provided by recipe czarina
Categories Dessert
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together until just combined
- Spoon into well-greased muffin pans and bake at 190°C for 15-20 minutes.
Nutrition Facts : Calories 198.5, Fat 8.9, SaturatedFat 3.1, Cholesterol 25.6, Sodium 159.6, Carbohydrate 24.5, Fiber 1.6, Sugar 6.5, Protein 5.9
PISTACHIO YOGURT MUFFINS
A bit labor-intensive compared to my other delightfully simple and lazy muffin recipes...but the taste is worth it! Note that unless you add dye, these will not have the deep green appearance of storebought pistachio muffins-- since all those usually have dye in them, the green that naturally occurs from pistachios is a muted pastel green! Those raw shelled pistachios from Whole Foods are perfect for this. A food processor is required. Adjust baking time if making 12 regular size muffins, I prefer 6 Texas Muffins.
Provided by the80srule
Categories Quick Breads
Time 55m
Yield 6 Texas Muffins, 6 serving(s)
Number Of Ingredients 13
Steps:
- If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
- Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.) I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
- Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
- Line a Texas Muffin pan with 6 liners.
- In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
- In another bowl, mix remaining wet ingredients together with a whisk.
- Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
- Whisk in the rough-chopped pistachios.
- Add green food dye now, about 6 drops, if you want the muffins to look bright green.
- Fill each muffin paper about halfway or a little less.
- Bake 25-30 minutes at 350F or until browned on top.
Nutrition Facts : Calories 464.8, Fat 21.8, SaturatedFat 3.3, Cholesterol 67.3, Sodium 419.1, Carbohydrate 57, Fiber 3.4, Sugar 20.4, Protein 12
NUTTY PISTACHIO-CHIP MUFFINS
I love the sweet, buttery flavor of pistachios and they are perfect in this muffin! Combining them with orange zest and a touch of chocolate makes these a real winner, perfect for breakfast or a midday snack.
Provided by Dan Langan
Categories main-dish
Time 1h45m
Yield 12 muffins
Number Of Ingredients 15
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.
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