Pistachio Yogurt Muffins Recipes

PISTACHIO MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
• Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center.
• Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

LEMON YOGURT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

PISTACHIO YOGURT MUFFINS

Steps:

• If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
• Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.) I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
• Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
• Line a Texas Muffin pan with 6 liners.
• In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
• In another bowl, mix remaining wet ingredients together with a whisk.
• Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
• Whisk in the rough-chopped pistachios.
• Add green food dye now, about 6 drops, if you want the muffins to look bright green.
• Fill each muffin paper about halfway or a little less.
• Bake 25-30 minutes at 350F or until browned on top.

PISTACHIO CHOCOLATE CHIP MUFFINS!

Steps:

• Preheat oven to 350F.
• Place cupcake cups in cupcake pan.
• In a medium bowl, beat the butter and sugar until fluffy.
• Add the eggs, vanilla, pudding mix and salt.
• Beat until mixed.
• Add half the flour and baking powder.
• Beat until just mixed.
• Add milk, and beat until mixed.
• Add the rest of the flour, and beat until just mixed.
• Fold in the chocolate chips.
• Spoon into cupcake cups about 3/4 of the way up.
• Bake for 20 minutes or until a toothpick comes out clean.

NUTTY PISTACHIO-CHIP MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 12-cup muffin pans with nonstick cooking spray. Place a muffin liner in each of 12 of the cups, leaving 1 cup unlined next to each lined cup to promote even baking.
• Whisk together the flour, brown and granulated sugars, baking powder and salt in a large bowl, breaking up any lumps of sugar; set aside.
• Whisk together the eggs, buttermilk, butter, oil, orange zest and vanilla in a medium bowl.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently with a rubber spatula until fully combined. Reserve 1/4 cup of the pistachios and 1 tablespoon of the chocolate chips for topping, then fold the rest into the batter. Divide the batter among the 12 lined cups, leaving the unlined cups empty. Spread the batter with a spoon to the edges of the paper liners.
• Sprinkle the reserved pistachios and chocolate chips evenly over the muffins, then sprinkle the tops with the turbinado sugar.
• Place the muffin pans in the oven and reduce the oven temperature to 375 degrees F. Bake until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached, 26 to 28 minutes. Let the muffins cool in the pans on a wire rack for about 10 minutes. Carefully remove each muffin and let cool on the rack.