Wednesday, April 6, 2022

Pistachio Muffins

These Pistachio Muffins were delicious! They were savory with a touch of sweet. An absolute treat to enjoy for breakfast or brunch.

I was a little worried about how they would turn out since the batter was so thick but they turned out wonderfully…once they finally finished cooking. That was partially my fault since I chose to bake them as jumbo muffins (trying to complete with the Costco muffins my kids LOVE) but even if they were in a regular muffin pan, I believe they would have likely taken a bit longer to bake. Well worth it though…so yummy.

The addition of chopped pistachios added some texture and a nice crunch to the muffins. I would definitely recommend the addition. If you have kids, recruit them to crack open the pistachios to help move the process along a bit quicker 🙂

Substitutions/Additions made by Cooking After Class for Pistachio Muffins:

  • I added a half cup of chopped pistachios to the batter for a little added crunch
  • before baking, I sprinkled a little turbinado sugar on top of the muffins

Tips from Cooking After Class for making Pistachio Muffins:

  • I used this Trudeau Silicone Jumbo Muffin Pan so you don’t need to butter/grease the pan and the muffins lift out so cleanly…since they were jumbo muffins, they had to bake for an extra 15-20 minutes.

RECIPE: Bakery Style Pistachio Muffins

Rating: 4 out of 5

Effort: Moderate

Time: 30 minutes

Kids Comments: Two liked them a lot…one did not

Make it Again: Yes, for a special occasion breakfast. Delicious but not healthy…at all!