Pistachio Muffins
User Reviews
4.9
48 reviews
Excellent
Pistachio Muffins
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Pistachio Muffins are an easy bakery style treat using a secret ingredient! They are incredibly moist with a bright green color. You won't believe how simple they are and how amazing the whole house will smell as they bake! Made from scratch in just 30 minutes they are a great treat for family gatherings, weeknight desserts, brunch parties and more!
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Ingredients
- ½ cup salted butter (melted)
- ¾ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 3.4 ounce Pistachio Pudding Mix (1 package Jell-O mix)
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 cups all purpose flour
- ¼ cup granulated sugar (for topping (optional))
- ½ cup chopped pistachios (unsalted (optional))
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Instructions
- Preheat oven to 425°F.
- To a large bowl add the melted butter and sugar. Use a hand mixer or stand mixer to beat on medium speed for 1-2 minutes, or until light and fluffy.
- Add the eggs and vanilla. Beat until evenly combined.
- Add the pudding mix, baking powder, salt and milk. Gently stir with a spoon until just combined.
- Add the flour. Gently fold until just combined (Tip: do not over mix. Gently fold to keep the muffins light and fluffy)
- Fold in the chopped pistachios, if using. Reserve a few spoonful's of the chopped pistachios to top the muffins with.
- Using a 12 cup muffin tin, add paper muffin liners or grease well with cooking spray. Fill ¾ of the way full with the batter. Sprinkle with coarse or granulated sugar and chopped pistachios (optional).
- Bake for 7 minutes at 425°F then reduce the heat to 350°F and continue to bake for 9-10 minutes or until golden brown and cooked through. (Tip: insert a toothpick in the center of the muffins to check for doneness. If the toothpick comes out clean the muffins are done.
- Remove the muffin tin from the oven and transfer the muffins to a cooling rack. Serve and enjoy!
Equipments used:
Notes
- Nutrition information does not include optional ¼ cup coarse sugar topping and ½ cup chopped pistachios.
- How to Store Pistachio Muffins
- How to Store Pistachio Muffins
- Allow the muffins to fully cool at room temperature and then transfer to an air tight container. Store at room temperature for up to 3-4 days. Alternatively, individually wrap each muffin in plastic wrap and store at room temperature for 3-4 days.
- How to Freeze Pistachio Muffins
- How to Freeze Pistachio Muffins
- Allow the muffins to fully cool at room temperature. Individually wrap in plastic wrap and transfer to a freezer safe air tight container or Ziploc bag. Or, transfer the cooled muffins to a freezer safe air tight container or Ziploc bag without wrapping in plastic wrap. The plastic wrap will keep the muffins fresh longer in the freezer. Freeze for up to 3 months.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
53mg
(18%)
Sodium
360mg
(15%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
298IU
(6%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 360mg | 15% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 298IU | 6% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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