Pistachio Muffins

Make these hearty pistachio muffins for a holiday brunch with friends!

I made it through the weekend, and pretty much in one piece.

The last seven days were by far the busiest, craziest and most overwhelming of the season so far.  I could not be more thankful for my family and friends that chipped in on baking, packaging, box making, card writing and over-the-phone stress calming (there may have been tears).

But enough of that (because I’m still in too much of a haze to really reflect and write).  Onto these muffins!  My pistachio loving dad has been requesting pistachio muffins forever so when we went to my parents for brunch a few weeks ago (feels like forever ago!), I knew I had to finally make him some.  I opted to make mine slightly healthier than recipes I’ve seen and omitted the green food coloring, but you can definitely add a few drops if you want GREEN pistachio muffins!

Pistachio Muffins

 

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Make these hearty pistachio muffins for a holiday brunch with friends!

Author: Lauren Lilling

Recipe type: Breakfast; Brunch

Makes: 12 muffins

Ingredients

• 4⅜ ounces (~1 cup) roasted and salted shelled pistachios, roughly chopped
• 5 ½ ounces (~1 cup) white whole wheat flour
• 2 ounces (~½ cup) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon nutmeg
• ⅛ teaspoon salt
• 7.5 ounces (~1 cup) granulated sugar
• 2 ounces (4 tablespoons / ½ stick) unsalted butter, softened at room temperature
• ¼ cup unsweetened applesauce
• 1 egg at room temperature
• ½ teaspoon vanilla extract
• 4 fluid ounces (½ cup) low fat buttermilk at room temperature

Instructions

1. Preheat your oven to 375' F
2. Line a muffin pan and set aside
3. In a food processor, process 2 ounces (slightly less than ½ cup) of pistachios until pureed; set aside
4. Sift the flour, baking soda, baking powder, salt, and nutmeg into a medium bowl; set aside
5. In the large bowl of an electric mixer with paddle attachment, cream together the butter, applesauce and sugar for a few minutes or until light and fluffy
6. Add pureed pistachios and beat on medium high speed for a minute or until well combined
7. Add egg and vanilla; mix on medium speed just until combined; scrape the sides of the bowl with a spatula
8. With the mixer on low, add half of the sifted ingredients;
9. Add buttermilk and then remainder of sifted ingredients with mixer on low, just until incorporated; do not overmix
10. Remove bowl from mixer and use a spatula to fold in the chopped pistachios
11. Use a large cookie dough scoop or small ladle to evenly distribute batter into muffin cups
12. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean
13. Allow to cool slightly before eating

Notes

Adapted from Peaceful Cooking

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