Pistachio Muffins
For an eye-catching and delicious breakfast treat, look no further than these pistachio muffins. A twist on a bakery classic, these muffins have roasted pistachios and crystallized ginger distributed throughout. The addition of spinach gives them their light green color, and Greek yogurt and milk give them a soft and airy mouth feel. These muffins are easy to make and stay good for days, meaning you can make them on the weekend and still have more for the workweek commute.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon table salt
- 1 cup shelled pistachios
- 1 1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup vegetable oil
- 3/4 cup Greek yogurt
- 1 cup fresh spinach
- ¼ cup milk
- 2 large eggs
- 2/3 cup crystallized ginger
- ¾ cup granulated sugar
- ½ teaspoon ground ginger
Instructions
- Preheat the oven to 375ºF
- Place ½ cup of shelled pistachios, ¼ cup of vegetable oil, ¾ cup of Greek yogurt, ¼ cup of milk, and 1 cup of fresh spinach in a food processor and process until smooth. Add in eggs and pulse 3-4 times.
- Sprinkle the baking soda and baking powder on top.
- In a bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ¼ teaspoon of table salt, and ½ teaspoon of ground ginger.
- Add the wet ingredients to the dry ingredients.
- Chop up ⅔ cup of crystallized ginger and ½ cup of shelled pistachios coarsely.
- Fold in crystallized ginger and pistachios, reserving 2-3 tablespoons of each.
- Pour batter into prepared muffin tins.
- Press reserved crystallized ginger and pistachios into the tops of the muffins and sprinkle with the remaining ¼ cup of granulated sugar.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Allow the muffins to cool before enjoying them.
Notes
You can use 1%, 2%, or whole milk and 1%, 2%, or full-fat Greek yogurt. The higher the fat content, the richer the final bake will be.
If you use frozen spinach, only add ¼-½ of a cup. Frozen spinach is packed tightly and tends to have higher water content. You can also add 2-3 drops of green food coloring if you still want the green color but don’t have spinach to use. If you omit the spinach, add an extra tablespoon of oil.
You can use shelled, roasted, and lightly salted pistachios. The roasting adds a nice flavor to the muffins. If you use unsalted nuts, add an extra ½ teaspoon of salt to the recipe.
When you mix together the wet and dry ingredients, be careful not to overmix the batter. You want the green of the wet ingredients to be distributed fully, but if you mix too much, the result will be less muffin-like and more bread-like.
Your pistachio muffins will last 3-4 days when stored in an airtight container.
Nutrition
Calories: 216kcalCarbohydrates: 20.21gProtein: 6gFat: 12.98gSaturated Fat: 5.912gFiber: 2gSugar: 2.3g
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