• Barth Bakery

Pistachio Muffins

Updated: Mar 17

A simple muffin recipe that is festive for St. Patrick’s Day or Earth Day, but so good you’ll want to make them all year long. The tops are perfectly domed and crunchy while the insides are moist and tender, like delicious little pistachio clouds. Packed with a good pistachio punch, this muffin recipe will become a family favorite.




Makes 1½ dozen


Ingredients

Pistachio Muffins

  • 1 (3.4 oz) box of instant pistachio pudding

  • 1⅔ cups all-purpose flour

  • ¾ cup granulated sugar

  • ¼ cup light brown sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 large eggs

  • ¾ cup whole milk

  • ½ cup full-fat sour cream

  • ½ cup vegetable or canola oil

  • 1 tsp pure vanilla extract

  • Green food coloring

  • ½ cup shelled pistachios, coarsely chopped

  • Coarse sugar, for topping


Directions

Pistachio Muffins

  1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners, or spray with nonstick cooking spray.

  2. In a medium bowl, whisk together the dry pudding mix, flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

  3. In a large bowl, whisk together the eggs, milk, sour cream, oil, and vanilla.

  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then add a few drops of green food coloring until the desired shade of green is achieved. Use a rubber spatula to fold in the chopped pistachios until evenly distributed throughout the batter.

  5. Evenly divide the batter among the prepared muffin cups, filling each about ¾ full, and sprinkle coarse sugar on top of each muffin. Bake the muffins for 16-20 minutes, or until a toothpick inserted into the center comes out clean.

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