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Ingredients
| all-purpose flour (unsifted): 1 1/3 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| lemon zest: 1 tsp |
| pistachios: 1/2 cup (finely chopped) |
| salted butter: 1/2 cup |
| granulated sugar: 2/3 cup |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| rum extract: 1/2 tsp |
| 2% milk: 1/2 cup |
| pistachios: 1/2 cup (coarsely chopped) |
Green Pistachio Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- 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.