Pistachio Muffins

Print Post Print Recipe

Make these hearty pistachio muffins for a holiday brunch with friends!

Pistachio Muffins

I made it through the weekend, and pretty much in one piece.

Pistachio Muffins

The last seven days were by far the busiest, craziest and most overwhelming of the season so far.  I could not be more thankful for my family and friends that chipped in on baking, packaging, box making, card writing and over-the-phone stress calming (there may have been tears).

Pistachio Muffins

But enough of that (because I’m still in too much of a haze to really reflect and write).  Onto these muffins!  My pistachio loving dad has been requesting pistachio muffins forever so when we went to my parents for brunch a few weeks ago (feels like forever ago!), I knew I had to finally make him some.  I opted to make mine slightly healthier than recipes I’ve seen and omitted the green food coloring, but you can definitely add a few drops if you want GREEN pistachio muffins!

Pistachio Muffins

Pistachio Muffins

Adapted from Peaceful Cooking

Makes 12 muffins

Ingredients:

4 3/8 ounces (~1 cup) roasted and salted shelled pistachios, roughly chopped
5 ½ ounces (~1 cup) white whole wheat flour
2 ounces (~½ cup) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon nutmeg
1/8 teaspoon salt
7.5 ounces (~1 cup) granulated sugar
2 ounces (4 tablespoons / ½ stick) unsalted butter, softened at room temperature
¼ cup unsweetened applesauce
1 egg at room temperature
½ teaspoon vanilla extract
4 fluid ounces (½ cup) low fat buttermilk at room temperature

Directions:

Preheat your oven to 375′ F

Line a muffin pan and set aside
In a food processor, process 2 ounces (slightly less than ½ cup) of pistachios until pureed; set aside
Sift the flour, baking soda, baking powder, salt, and nutmeg into a medium bowl; set aside
In the large bowl of an electric mixer with paddle attachment, cream together the butter, applesauce and sugar for a few minutes or until light and fluffy
Add pureed pistachios and beat on medium high speed for a minute or until well combined
Add egg and vanilla; mix on medium speed just until combined; scrape the sides of the bowl with a spatula
With the mixer on low, add half of the sifted ingredients;
Add buttermilk and then remainder of sifted ingredients with mixer on low, just until incorporated; do not overmix
Remove bowl from mixer and use a spatula to fold in the chopped pistachios
Use a large cookie dough scoop or small ladle to evenly distribute batter into muffin cups
Bake for 17 minutes or until a toothpick inserted in the middle comes out clean
Allow to cool slightly before eating

Pistachio Muffins
This post contains affiliate links.

Sponsored Links

Tags: , , , , , , , ,

8 Responses to “Pistachio Muffins”

  1. Stephanie @ Girl Versus Dough December 16, 2013 at 2:45 pm #

    I can’t even imagine how busy you must be this time of year (and here I am, stress-eating over ordering gifts online ;)). I hope things calm down soon enough for you to be able to enjoy the holiday! Also I need like 10,342 of these muffins in my life.

  2. Rachel December 16, 2013 at 6:58 pm #

    Sending you good thoughts as the season goes on! You are doing awesomely!! Oh and these muffins…yes, please!

  3. Rachel December 16, 2013 at 8:29 pm #

    Pistachio Muffins are definitely a hot, new trend for this year in the culinary world. I never heard of them before, and then last week I saw them in the bakery of a local restaurant, and now here they are on KISD!

  4. Jenny @ BAKE December 18, 2013 at 6:47 am #

    These look delicious, I love pistachios but never think of putting them in muffins! I can’t wait to try this. I hope this week is a little less manic!

  5. Peabody December 18, 2013 at 11:24 pm #

    Love the idea of pistachios!

  6. Joanne December 19, 2013 at 12:20 pm #

    YES for still being alive after all that craziness!!! ANd for pistachio muffins. Kind of fabulous. They will pair perfectly with my pistachio wedding cake. :P

  7. Georgia @ The Comfort of Cooking December 19, 2013 at 4:52 pm #

    I love the sweet-salty flavors in these fabulous little muffins!