These were outstanding! We like all natural, all the way so the beige-light green color was A-OK. They were nice and light with a soft crumb. I did not use the cinnamon, nutmeg, lemon zest, or rum extract. In place, I used double the vanilla and 1/2 tsp of almond extract. I sprinkled a bit of course sugar with the fine ground nuts on the top. Both my son and husband said they were the best pistachio muffins they have ever had. That is saying something because they both love pistachio muffins from elsewhere.
my four year old and i decided to make cupcakes and since i had pistachios and most ingredients, we went for it. didn't have nutmeg or rum extract so compensated with more cinnamon and vanilla. easy to mix. hardest part was opening cashews but chopped them in a small processor after removing brown casing to reveal green nut. coloring was greenish beige? .. with green nut tops. we ate them so fast that i forget exactly hehe. they were are best muffins yet. didn't use a muffin tin .. baked in foil/paper cups. everyone in our fan loved them thanks!
This is an okay recipe. It's a little wet, taste is okay. I think a sour cream base with some baking soda would also help the spring. It took closer to 20 minutes to be done.
Pistachio muffins seem to be everywhere now. I prefer to substitute walnuts, 1 t. almond extract & "sour" the milk with 1 t. of apple cider vinegar, to moisten the recipe. I think if a box of instant pistachio pudding mix could be incorporated somehow, it would greatly improve the recipe.
Really good! I'm the 3rd reviewer now who didn't wind up with green muffins, but I really don't mind that. I didn't have any rum extract so I left it out, otherwise I followed this closely. I got 12 muffins plus some extra batter. Thanks for posting!
These were some pretty fun & tasty muffins! As another reviewer experienced, I didn't get ANY green from the finely chopped pistachios - so I added a dash or two of green food coloring gel to the batter (since I'd promised green muffins - lol). I followed the rest of the recipe as stated, substituting Splenda for sugar & almond extract for rum extract (I don't have rum extract). The result was nutty & sweet, with the right hint of cinnamon and nutmeg. I've posted some photos of my muffins to better "see" what I am talking about in regard to the color. I will make these again next week for St. Patrick's Day (testing recipes today for my dinner party). Thanks for a keeper!
these are very good but mine didnt have a green color i ground the nuts in my processor as suggested i dont know what happened but they tasted really good thanks