There are some satisfying pistachio muffins in the house. Woot, WOOT!
I love pistachios as I’ve stated in this post about cream cheese pistachio cookies. That cookie post was in the first month of my blogging and you can see the progress I’ve made with my photos. I have updated the finished product photos on that page but I kept one of them at the bottom of the post. I’m super happy with what I’ve accomplished and look forward to learning more in the years to come.
The month of August marked my one year anniversary of blogging! I’m just squealing in excitment.
Muffins are one of my favorite things. I love to bake them, eat them and watch other people eat them. But not in a creepy stalker kind of way.
I’m always wanting to make muffins. I can’t believe that I’ve only blogged 4 muffin recipes (including this one) in my year of blogging but that’s going to change.
I think I was afraid that I’d be blogging about a new muffin every week and having my readers say, “Okay, enough with the muffins! You are so predictable!”
But, I’ve come to realize that other people love muffins just as much as I do.
They are such an easy thing to eat for breakfast but you don’t have to stop there. You can eat them for a snack or even for dessert! All in the same day, if you feel like it. Not that I have ever done that. ?
See the beauty of the muffin? So versatile and satisfying.
Most satisfying indeed.
Here is a list of the other three muffins:
On to the most satisfying pistachio muffins
Preheat the oven to 400 degrees Fahrenheit.
Here are some of the ingredients for this most satisfying pistachio muffins.
The star of the show is the pistachio pudding mix. I measure out some spelt flour, almond flour (but if you don’t have this ingredient, you can use all spelt or all purpose flour), brown sugar, white sugar and baking soda.
I place all the dry ingredients in a medium mixing bowl and use my dough cutter to mix it all together. I find it breaks up the brown sugar nicely.
Now come the wet ingredients: an egg, plain Greek yogurt, almond milk and olive oil.
What aren’t pictured are the chocolate chips I snuck into this recipe. (What is wrong with me that I want chocolate chips in all the muffins I make?)
Christopher is not amused. He doesn’t love chocolate in his baked goods. Mostly.
I add the wet ingredients with the dry ingredients and blend it all with my spatula until it is not quite completely mixed. Time to add and mix in most of the chopped pistachios (and the chocolate chips).
Yay! After that, the batter should be totally mixed.
I line my muffin tins with huge muffin cups. I spoon some batter into the cups, filling them a little more than half way full.
Why half way full? These are HUGE muffin cups. 🙂
And you will notice that I only use 9 muffin cups. Hee hee!
I sprinkle the rest of the chopped pistachios on top of the batter. I tend to go a little cray-cray with the chopped pistachios. The result is a yummy nutty muffin, but it also means the muffins may sink a little. I blame the weight of the nuts.
Oven time for the satisfying pistachio muffins
I pop the muffins in the oven and bake them for 22 minutes.
DING – A – LING!
See the little sinkage? Don’t worry, they are done!
See how nicely they rose? They are HUGE. Just how I like my muffins!
I let the muffins cool for 5 minutes in the pan before I remove them and place them on a wire rack to cool.
Or I plate one immediately and eat that bad boy, promptly.
Peek a boo pistachio and chocolate chips. Haha. I’m so sneaky.
Now to take a bite.
Yup. Just as I thought. Yum.
I hope you enjoyed this recipe.
Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly and leave me an adoring comment. You know you want to!
And as always, may all your dishes be delish!
These delicious pistachio muffins are super easy! Brunch anyone?
- 3.4 ounces Pistachio Pudding mix 1 box
- 1 1/2 cups spelt flours or any flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 Egg
- 1/2 cup almond milk or milk of choice
- 1/2 cup greek yogurt plain
- 1/2 cup olive oil
- 1/2 cup pistachios chopped and divided
- 1/2 cup chocolate chips
- Preheat oven to 400 F
- Line a muffin tin with muffin cups
- In a large mixing bowl add all the dry ingredients
- Use a dough cutter to mix the ingredients together
- Add all the wet ingredients and use a rubber spatula to combine until almost mixed
- Add most of the chopped pistachios and chocolate chips and mix until completely combined
- Spoon the batter into the muffin cups, filling them as full as you like.
- Sprinkle some chopped pistachios on top of the batter
- Place pan in the oven
- Bake for 22 minutes
- Cool in pan for 5 minutes before you remove the muffins to a wire rack
- Plate a muffin
I use big muffin cups because I love big muffins and to get that I need the extra space of the cups. If you use normal cups and you want bigger than normal muffins, use 9 cups and fill them all the way to the top.