Pistachio Muffins

  • Ready In: 20 Minutes
  • Servings: 9 Muffins
  • Serving Size: 1 Muffin
Pistachio Muffins
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Ingredients List:

  • 1 ¾ cups All Purpose Flour
  • ½ cup Eatnuts.com Roasted Salted In-Shell Pistachios, Shelled & Roughly Chopped
  • 1 cup Granulated Sugar
  • ½ cup Brown Sugar
  • 1 pkg (3.4 oz) Pistachio Pudding
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Pure Almond Extract
  • ¼ teaspoon Pure Vanilla Extract
  • Pinch of Salt
  • Green Food Coloring (optional)
  • Raw Sugar (for topping)
  • A quick, easy, and delicious muffin featuring eatnuts.com pistachios!

    Directions

    1. Begin by preheating your oven to 400F degrees.

    2. You will need two mixing bowls, a large muffin tin, paper or foil liners, measuring cups, measuring spoons, whisk, spatula, knife, and cutting board.

    3. Begin by mixing your dry ingredients together (flour, sugar, brown sugar, baking powder, baking soda, pudding mix, Eatnuts.com Roasted Salted In-Shell Pistachios, and salt) in a mixing bowl.

    4. In a separate bowl, whisk your wet ingredients (eggs, oil, milk, almond extract, and vanilla extract), but do not add the food coloring yet.

    5. Combine the dry and wet ingredients by gently folding in with a spatula until they barely come together. Add in desired amount of green food coloring (about 15 drops), and fold until thoroughly combined.

    6. Line your muffin tin with liners and carefully spoon in the pistachio muffin batter, about ⅛" under the top of the liner (just over ¾ full). Top with a generous amount of raw sugar and bake for 20-30 minutes*, or until a toothpick comes out clean. Let cool before devouring!

    *For regular size muffins, drop the temperature down to 375F and bake for 15-20 minutes.

    Tip: Serve the muffin warm with butter and honey coated Eatnuts.com Pistachios for a decadent treat.

    Bread Recipes, Breakfast Recipes, Pie and Dessert Recipes, Pistachio Recipes, Snack Recipes, Fall Recipes, Winter Recipes
    Pistachios

    Pistachios

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