Pistachio Muffins
Recipe type: Breakfast; Brunch
Makes: 12 muffins
Make these hearty pistachio muffins for a holiday brunch with friends!
  • 4⅜ 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
  • ⅛ teaspoon nutmeg
  • ⅛ 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
  1. Preheat your oven to 375' F
  2. Line a muffin pan and set aside
  3. In a food processor, process 2 ounces (slightly less than ½ cup) of pistachios until pureed; set aside
  4. Sift the flour, baking soda, baking powder, salt, and nutmeg into a medium bowl; set aside
  5. 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
  6. Add pureed pistachios and beat on medium high speed for a minute or until well combined
  7. Add egg and vanilla; mix on medium speed just until combined; scrape the sides of the bowl with a spatula
  8. With the mixer on low, add half of the sifted ingredients;
  9. Add buttermilk and then remainder of sifted ingredients with mixer on low, just until incorporated; do not overmix
  10. Remove bowl from mixer and use a spatula to fold in the chopped pistachios
  11. Use a large cookie dough scoop or small ladle to evenly distribute batter into muffin cups
  12. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean
  13. Allow to cool slightly before eating
Adapted from Peaceful Cooking
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/pistachio-muffins/