Pistachio Muffins

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

I love pistachios. So when my friend and I were determining what freezer-friendly recipes to make for a cooking marathon last weekend, I immediately suggested we make pistachio muffins.

Luckily, my friend was willing to make a batch with me!

As I mentioned in an earlier post, Bob’s Red Mill sent us a goodie box of ingredients to help with our cooking day, which included their Unbleached White All-Purpose Flour.

We used a recipe I found on Food.com to make these muffins.

Ingredients (makes one dozen muffins):

• 1 1/3 cups all purpose flour (I used Bob’s Red Mill unbleached white all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• the zest of 1 lemon
• 1/2 cup finely chopped pistachios
• 1/2 cup unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/2 cup pistachios, coarsely chopped

Preheat your oven to 425 degrees F. Add 12 cupcake liners to your cupcake tin.

In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, cardamom, lemon zest, and finely chopped pistachios.

Add the butter and sugar to a large bowl and beat together with an electric mixer until smooth. Add the eggs, one at a time, into the butter sugar mixture until light and fluffy.Add vanilla extract and beat to combine.

Add roughly 1/3 of the dry mixture to the butter mixture, mixing until just combined. Add 1/2 of the milk, again mixing until just combined. Follow with another 1/3 of the dry mixture, the rest of the milk, then the final 1/3 of the dry mixture, beating until just combined after each addition.

Add the batter to the prepared cupcake tin, splitting evenly among all 12 wells.

Sprinkle with some of the coarsely chopped pistachios.

Add the muffins to your oven and immediately turn the temperature down to 375 degrees F. Bake for 15 minutes or until a toothpick inserted into one of the middle muffins comes out clean.

Let the muffins cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

The pistachio flavor comes through but is complemented with the spices added in as well. I love the addition of those spices!

These muffins don’t turn out overly green, but the subtle green hue comes from the finely chopped pistachios, so you can chop those down to essentially a flour in a food processor, if you have it.

Muffins are also easy to freeze, just add to a zip top bag and lay flat in your freezer until frozen. When ready to eat, remove a muffin and let defrost, about 10-15 minutes.

My biggest complaint is that we only made a dozen of these; I guess I have to make more!

To see more of the recipes we made from our epic cooking day (all freezer friendly), check out my Chili post!