Greenpistachiomuffins Recipes
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
GREEN PISTACHIO MUFFINS
Make and share this Green Pistachio Muffins recipe from Food.com.
Provided by Eris4752
Categories Quick Breads
Time 35m
Yield 10 muffins
Number Of Ingredients 14
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.
Nutrition Facts : Calories 287.9, Fat 16.4, SaturatedFat 7.2, Cholesterol 63.3, Sodium 290.8, Carbohydrate 30.6, Fiber 1.8, Sugar 14.4, Protein 6
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