Moist Pistachio Muffins Food

GREEN PISTACHIO MUFFINS

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.

PISTACHIO MUFFINS

Steps:

• 1. Preheat oven to 425 degrees - Spray muffin pan with nonstick cooking spray or line with paper liners. ( I found this temp. way to high! they started to brown way to quickly in my oven. I lowered it to 375, then to 350 degrees. It took a little longer to cook but who cares?)
• 2. In a large bowl, whisk together pudding mix, flour, both sugars, baking soda, baking powder, and salt and set aside.
• 3. In a medium bowl, whisk together eggs, milk, almond extract, oil and food coloring.
• 4. Divide the batter between the muffin cups. (I used jumbo muffin cup and it made 6 large muffins) Bake in preheated oven for 15 minutes or until toothpick inserted comes out clean. Let the muffins cool in pan for about 5 minutes and remove to wire rack to cool completely.

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.

21 BEST PISTACHIO DESSERTS

Steps:

• While you're preparing your dessert, preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, mix up the melted butter and cracker crumbs until everything is well combined.
• Next, put the mixture in a 9 x 13 baking pan and gently press it down around the edges, corners, and sides of the pan.
• You will bake this crust until it's golden brown, and it smells like it's been toasted. That should take around 15 minutes. Take the crust out of the oven to let it sit and cool.
• The next step is to mix up the pudding, ice cream, and the milk into a large bowl. Make sure the mixture is well-blended.
• Now pour it into the crust, spreading it evenly around the pan.
• Top off this dessert with some toffee pieces and put it in the freezer until it's frozen, which shouldn't take more than one hour.

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.

MOIST PISTACHIO MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease muffin tin. Beat egg with a fork. Stir in milk and oil. Stir in flour, baking powder, sugar, salt and pudding mix, just until moist. Batter will be lumpy.
• Bake for 20-25 minutes.

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.

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.

EASY MOIST PISTACHIO MUFFIN RECIPE

Steps:

• Preheat oven to 375F
• Sift flour with cake mix.
• Add instant pudding, cinnamon, nutmeg, and lemon zest and mix together thoroughly.
• Beat eggs.
• Mix eggs with sour cream, water, vegetable oil, vanilla and stir well.
• Add wet ingredients to dry ingredients and stir. Don't over-mix, batter can be a little lumpy as this is a quick bread.
• Fold in 1/2 cup nuts.
• Pour into greased muffin pan or a muffin pan with paper liners.
• Mix sugar & 1/4 cup nuts together and sprinkle on top of muffins or sprinkle with coarse sugar or just leave plain to cut down on sugar content.
• Bake at 375°F for 5 minutes then 350F for 15-18 minutes.

MOIST PISTACHIO MUFFINS

Steps:

• Preheat oven to 350°. Spray a standard muffin tin with non stick spray. Set aside.
• In a large mixing bowl, whisk together the flour, instant pudding mix, baking powder, and salt. Set aside.
• In another bowl, with an electric mixer, mix together the oil, buttermilk, sugar, eggs, and vanilla extract until light and creamy.
• Pour dry ingredients into wet ingredients and mix until just combined. With a spatula, fold in chopped pistachios.
• Transfer batter to muffin tin. Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
• Leave the muffins in the pan to cool down for 10 minutes. With a knife, loosen the edges and then transfer muffins to wire rack to cool completely.
• Once cooled, drizzle honey over each muffin. Store muffins in an airtight container for 2-5 days.