Satisfying Pistachio Muffins

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.

FLASHBACK

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.

Really.

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:

1. Chocolate muffins
2. Spelt chocolate chip muffins
3. Date nut 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.

Naughty Lainey

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!

Perfecto!

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!

5 from 1 vote

Print

Satisfying Pistachio Muffins

Prep Time

10 mins

Cook Time

22 mins

Total Time

32 mins

 

These delicious pistachio muffins are super easy! Brunch anyone?

Course: Breakfast

Cuisine: Breads

Keyword: pistachio muffins

Servings: 9 muffins

Calories: 355 kcal

Author: Elaine @ Dishes Delish

Ingredients

Dry Ingredients

• 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

Wet Ingredients

• 1 Egg
• 1/2 cup almond milk or milk of choice
• 1/2 cup greek yogurt plain
• 1/2 cup olive oil

Addons

• 1/2 cup pistachios chopped and divided
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 400 F
2. Line a muffin tin with muffin cups
3. In a large mixing bowl add all the dry ingredients
4. Use a dough cutter to mix the ingredients together
5. Add all the wet ingredients and use a rubber spatula to combine until almost mixed
6. Add most of the chopped pistachios and chocolate chips and mix until completely combined
7. Spoon the batter into the muffin cups, filling them as full as you like.
8. Sprinkle some chopped pistachios on top of the batter
9. Place pan in the oven
10. Bake for 22 minutes
11. Cool in pan for 5 minutes before you remove the muffins to a wire rack
12. Plate a muffin
13. Bite
14. Swallow
15. Smile
16. Enjoy

Recipe Notes

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.

Nutrition Facts

Satisfying Pistachio Muffins

Amount Per Serving (1 muffin)

Calories 355 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 3g 15%

Cholesterol 20mg 7%

Sodium 316mg 13%

Potassium 108mg 3%

Total Carbohydrates 58g 19%

Dietary Fiber 4g 16%

Sugars 40g

Protein 7g 14%

Vitamin A 1.5%

Vitamin C 0.5%

Calcium 7.5%

Iron 10.1%

* Percent Daily Values are based on a 2000 calorie diet.