I recently had a pistachio muffin at a local coffee shop that was delicious. So I decided to try and replicate it at home. The results while not spectacular, were good. I thought they turned out a bit dry but the kids loved them as did Jeff.
- 1 1/3 cup all purpose flour (I think I used 1 cup of unbleached white flour and 1/3 cup of white whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 1/2 cup pistachios, finely ground
- 1/2 cup butter (softened)
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon rum extract (I didn’t have any so I used a bit more vanilla instead)
- 1/2 cup milk
- 1/2 cup pistachios, coarsely chopped
- Preheat oven to 425º
- Combine the dry ingredients together including the zest and the finely chopped pistachios in a large bowl. Set aside.
- Cream the butter and the sugar together in a large bowl until creamy and fluffy. Add the eggs, one at a time beating them into the batter before adding the next.
- Add the vanilla and the rum extract
- 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 overmix the batter.
- Scoop the batter into prepared muffin tins, filling them approximately 2/3 full.
- Sprinkle the tops with the coarsely chopped pistachios.
- Place the muffins in the oven and immediately turn the oven down to 375º
- Bake for 15 minutes or until a toothpick comes out dry when inserted into the top of the muffin.
- Cool in the pan for 5 minutes then transfer to a wire cooling rack.
Makes 12 – 14 muffins.
Note: The recipe I used said that finely chopping the pistachios is supposed to give the muffins their distinctive green coloring. I chopped mine in my mini spice/coffee bean grinder and the muffins didn’t turn green.