Pistachio Yogurt Muffins

READY IN: 55mins
Recipe by the80srule

A bit labor-intensive compared to my other delightfully simple and lazy muffin recipes...but the taste is worth it! Note that unless you add dye, these will not have the deep green appearance of storebought pistachio muffins-- since all those usually have dye in them, the green that naturally occurs from pistachios is a muted pastel green! Those raw shelled pistachios from Whole Foods are perfect for this. A food processor is required. Adjust baking time if making 12 regular size muffins, I prefer 6 Texas Muffins.

Top Review by LaurietheLibrarian

Can't wait to try these!

Ingredients Nutrition

Directions

  1. If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
  2. Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.) I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
  3. Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
  4. Line a Texas Muffin pan with 6 liners.
  5. In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
  6. In another bowl, mix remaining wet ingredients together with a whisk.
  7. Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
  8. Whisk in the rough-chopped pistachios.
  9. Add green food dye now, about 6 drops, if you want the muffins to look bright green.
  10. Fill each muffin paper about halfway or a little less.
  11. Bake 25-30 minutes at 350F or until browned on top.

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