We know that pistachios have many healthy benefits, so not add them to your desserts too? Here's a pistachio muffin recipe that will create some tasty green treats that'll turn heads. Bookmark it for St. Patrick's Day!
What Are Pistachio Muffins?
They're as simple as pistachios and muffins in one, and Lynn from Fresh April Flours shares a delicious recipe of them. Her description of these muffins is enough to sell us on baking a batch tomorrow night.
"They were a gift from the muffin gods and we gobbled them up in no time flat and now my toddler loves pistachios, so YAY for new foods that have at least somewhat of a nutritional value," Lynn shared. Toddlers love them? It's like a secret weapon.
Pistachio Muffins Recipe
So here's what you need to grab at the grocery store. You're going to need all the baking fixings like all-purpose flour, baking powder, large eggs, 1 cup milk, almond extract, and more dry ingredients like baking soda, powdered sugar, and maybe a pistachio pudding mix just in case. Then you'll also need shelled real pistachios and yogurt or sour cream. Check out her full list below. Grab a jumbo muffin tin or cute airtight container while you're at it because these should be stored just as pretty as they look.
Go ahead and preheat the oven to 400ºF and spray a muffin pan with cooking spray. Cupcake paper liners or muffin cups work great too! The prep time will only be about 15 minutes.
In a medium-sized mixing bowl, whisk the flour, baking powder, salt, and finely chopped pistachios. We recommend a food processor to break up the pistachios, as well as unsalted pistachios if it's for the toddlers. For a little bit of extra pistachio flavor you can add an extra cup pistachios.
For the next step, you'll need a stand mixer or a handheld mixer. If it's the latter, in a large bowl, mix up the melted butter and brown sugar until light and fluffy. Do this for 2 to 3 minutes. "Add the eggs one at a time, beating until incorporated. Add the yogurt and the vanilla extract and beat again on medium-high speed until everything is combined. Scrape down the sides and bottom of the bowl as necessary," Lynn advised. Add food coloring to wet ingredients for extra green muffins.
Pour the wet ingredients into the dry and mix the muffin batter until there are no more flour pockets. Then you can spoon it into the muffin pan. Go ahead and sprinkle the top with chopped pistachios. Personally, I would throw in some chocolate chips too to give it a salty and sweet taste.
"Bake the muffins for 5 minutes, then reduce the oven temperature to 350ºF (177ºC) without opening the door, and bake for another 13-15 minutes. Muffins are done when a toothpick inserted into the center comes out mostly clean and the tops are golden brown," Lynn finished off.
You'll want to cool the muffins for about 10 minutes on a wire rack, and can serve your green muffins immediately. The total time is barely 35 minutes, and these definitely have fewer carbohydrates than chocolate chip muffins.
If you're wondering on how to store them, Lynn's got you! "Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 week. Keep in mind, as the muffins sit, the pistachios on top will collect moisture and lose their crunch. Muffins freeze well, up to 2 months. Thaw in refrigerator or heat in the microwave about 15 seconds before serving."