Green Pistachio Muffins

"Source: http://www.preparedpantry.com/PistachioMuffins.htm"
 
Download
photo by jessymroberts photo by jessymroberts
photo by jessymroberts
photo by jessymroberts photo by jessymroberts
photo by jessymroberts photo by jessymroberts
Ready In:
35mins
Ingredients:
14
Yields:
10 muffins
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These were outstanding! We like all natural, all the way so the beige-light green color was A-OK. They were nice and light with a soft crumb. I did not use the cinnamon, nutmeg, lemon zest, or rum extract. In place, I used double the vanilla and 1/2 tsp of almond extract. I sprinkled a bit of course sugar with the fine ground nuts on the top. Both my son and husband said they were the best pistachio muffins they have ever had. That is saying something because they both love pistachio muffins from elsewhere.
     
  2. Tasty but definitely not green in color or pistachio tasting. The lemon zest is a bit overpowering. Disappointed. Don't want to have to resort to the instant pistachio pudding route to get artificial flavor.
     
  3. my four year old and i decided to make cupcakes and since i had pistachios and most ingredients, we went for it. didn't have nutmeg or rum extract so compensated with more cinnamon and vanilla. easy to mix. hardest part was opening cashews but chopped them in a small processor after removing brown casing to reveal green nut. coloring was greenish beige? .. with green nut tops. we ate them so fast that i forget exactly hehe. they were are best muffins yet. didn't use a muffin tin .. baked in foil/paper cups. everyone in our fan loved them thanks!
     
  4. This is an okay recipe. It's a little wet, taste is okay. I think a sour cream base with some baking soda would also help the spring. It took closer to 20 minutes to be done.
     
  5. Pistachio muffins seem to be everywhere now. I prefer to substitute walnuts, 1 t. almond extract & "sour" the milk with 1 t. of apple cider vinegar, to moisten the recipe. I think if a box of instant pistachio pudding mix could be incorporated somehow, it would greatly improve the recipe.
     
Advertisement

Tweaks

  1. Pistachio muffins seem to be everywhere now. I prefer to substitute walnuts, 1 t. almond extract & "sour" the milk with 1 t. of apple cider vinegar, to moisten the recipe. I think if a box of instant pistachio pudding mix could be incorporated somehow, it would greatly improve the recipe.
     
  2. These were some pretty fun & tasty muffins! As another reviewer experienced, I didn't get ANY green from the finely chopped pistachios - so I added a dash or two of green food coloring gel to the batter (since I'd promised green muffins - lol). I followed the rest of the recipe as stated, substituting Splenda for sugar & almond extract for rum extract (I don't have rum extract). The result was nutty & sweet, with the right hint of cinnamon and nutmeg. I've posted some photos of my muffins to better "see" what I am talking about in regard to the color. I will make these again next week for St. Patrick's Day (testing recipes today for my dinner party). Thanks for a keeper!
     

RECIPE SUBMITTED BY

I'm a 20-something who has been cooking for a long time. I tend to follow recipes when I cook 90% of the time, but I'm slowly learning to be more relaxed about modifying them. I spent a year in Japan when I was in high school, so I have a great love of Japanese cuisine. I also very much have a sweet tooth, so I like to bake quite a bit. <br> <br>I been slowly attempting to remove most processed foods from my diet along with high-fructose corn syrup and partially-hydrogenated fats. I has gone well so far, but there are some frustrations. It can be problematic because such foods are often more expensive, and low-fat foods can contain a plethora of non-natural ingredients. <br> <br>See my cookbook collection: http://www.librarything.com/catalog/kyshandra&tag=cookbook <br> <br>My favorite food blog: http://www.101cookbooks.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes