pistachio muffins

Spot mysterious green muffin in the office. Get closer to mysterious green muffin. Grab mysterious green muffin. Unpeel muffin liner. Take bite of mysterious green muffin. LOVE mysterious green muffin.

The moment after I devoured my first pistachio muffin, I knew I had to recreate it at home. They can be left out or stored in the refrigerator, and I throw them in the toaster oven before eating to warm it up and create a nice, crispy muffin top.

1 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt (sometimes I omit this if my pistachios are extra salty)
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon zest
1/2 cup pistachios (I left them whole, but they can be chopped or finely chopped)
1/2 cup milk
1/2 cup butter
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
green gel food coloring

Preheat oven to 425 F degrees, and prepare 12 cup muffin pan with liners. Cream butter and sugar in the mixer and add one egg at a time and beat until light and fluffy. Add vanilla and green food gel until desired color is reached (a little goes a long way!). With all the dry ingredients mixed together, slowly incorporate dry mixture and milk into the wet batter and incorporate but don’t overmix. Scoop batter into the muffin liners and place in the oven reducing the temperature to 375 F degrees. Bake for 15-18 minutes.

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