Ingredients for Green Pistachio Muffins
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Ground Cinnamon
- Nutmeg
- Lemon Zest
- 1/2 cup finely chopped pistachios; 1/4 cup coarsely chopped pistachios
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 2 large eggs
- Vanilla Extract
- Rum Extract
- 1 cup milk
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How to Make Green Pistachio Muffins
- Preheat your oven to 425°F (220°C).
- Grease a 12-cup muffin tin well with butter or cooking spray.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and the zest of 1 lemon.
- Stir in 1/2 cup finely chopped pistachios.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 tablespoon rum extract.
- In a small bowl, whisk together 1 cup milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fill the prepared muffin cups about 2/3 full.
- Sprinkle the tops with 1/4 cup coarsely chopped pistachios.
- Immediately reduce the oven temperature to 375°F (190°C).
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
57g
Fat
35g
Carbs
10g
