Best Pistachio Muffins Recipes

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.

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:

• Mix all ingredients together until just combined
• Spoon into well-greased muffin pans and bake at 190°C for 15-20 minutes.

CRANBERRY-PISTACHIO OATMEAL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
• Combine rolled oats, brown sugar, baking powder, and salt in a large mixing bowl and mix well.
• Combine applesauce, milk, eggs, butter, and vanilla extract in another bowl; whisk until thoroughly combined. Pour into dry ingredients and mix thoroughly.
• Scoop batter into prepared muffin tin almost to the top. Top with pistachios and cranberries.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

PISTACHIO MUFFINS

Steps:

• 1. Sift flour with cake mix.
• 2. Add instant pudding and mix.
• 3. Then add the wet ingredients and stir well.
• 4. Fold in the chopped pistachios.
• 5. Pour into muffin tins lined with muffin paper cups.
• 6. Sprinkle sugar on top
• 7. bake at 425 degrees for 15 mins.

PISTACHIO YOGURT MUFFINS

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.

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.

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.

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 AND DRIED CRANBERRY MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend gently in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

PISTACHIO NUT MUFFINS

Steps:

• 1. Preheat oven to 325 degrees. Mix cake mix, dry pudding mix, eggs, vegetable oil and sour cream until smooth. In seperate bowl mix chopped walnuts, brown sugar and cinnamon. Fill muffin cups 1/3 with batter. Sprinkle a lttle bit of the topping on batter. Add more batter to fill halfway and then top with a little more topping. Bake 30 minutes, let cool and enjoy!

PISTACHIO CRUNCH MUFFINS

Steps:

• Topping:.
• Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar. Set Aside.
• Preheat oven to 400 degrees F.
• Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.
• Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer.
• Spoon into 12 greased or paper-lined muffin cups. Spoon on topping.
• Bake for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.