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
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
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
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.
PISTACHIO CHOCOLATE CHIP MUFFINS!
This is a very different but excellent recipe. I made this recipe for my fathers work, and these muffins were gone in less then an hour. Enjoy!
Provided by MizEmerilLagasse
Categories Quick Breads
Time 30m
Yield 14 Muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Place cupcake cups in cupcake pan.
- In a medium bowl, beat the butter and sugar until fluffy.
- Add the eggs, vanilla, pudding mix and salt.
- Beat until mixed.
- Add half the flour and baking powder.
- Beat until just mixed.
- Add milk, and beat until mixed.
- Add the rest of the flour, and beat until just mixed.
- Fold in the chocolate chips.
- Spoon into cupcake cups about 3/4 of the way up.
- Bake for 20 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 272.1, Fat 17.4, SaturatedFat 10.5, Cholesterol 81.4, Sodium 248.9, Carbohydrate 27.3, Fiber 0.9, Sugar 15.8, Protein 3.5
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
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