Breakfast

Spiced Pistachio Muffins

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I discovered pistachio muffins recently, and I was pleasantly surprised by how delicious they are. I am not really a pistachio lover, but I do love pistachio-flavoured things like ice cream and pudding. I started researching muffin recipes after I had a pistachio muffin from Sprouts a couple of weeks ago. A lot of the recipes I found used a pistachio pudding mix, which is where the green colour and falvour comes from. I was very tempted to go straight for one of those recipes because I do love the pudding, but I decided to change it up a bit and try a more from-scratch recipe.

I made mini muffins because the smaller something is, the cuter it is. The flavour of these turned out to be amazing. There is just a hint of orange and cardamom, but then you really get the cinnamon, nutmeg and pistacho. The one issue was that these turned out a little bit dry so I have adjusted the recipe to include a lower baking time (unless you are making regular-sized muffins) as well as the addition of some sour cream. These are the perfect bite-sized treat to have with your morning coffee! I added a little bit of green food colouring to the mix as well to get that traditional pistachio muffin look. You could also add a pistachio pudding mix and decrease the flour to 1 cup if you want the pistachio pudding flavour.

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Spiced Pistachio Muffins
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup chopped pistachios
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup sour cream
1 cup milk
Zest of 1 orange
6 whole cardamom pods
2 Tablespoons bourbon (because why not)
Green food colouring

Preheat oven to 375 degrees F.

Combine the milk, orange zest, cardamom and bourbon together in a sauce pan.

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 Place the saucepan over medium-low heat while you prepare the rest of the batter. Just be sure to whisk it every couple of minutes so that the milk does not scald. If you think it is heating too quickly, just lower the heat more and continue to stir. The goal is to infuse the milk with the orange and cardamom flavour.

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Combine flour, baking powder, salt, cinnamon, nutmeg, cloves and pistachios in a bowl and set aside.

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Cream together butter and sugar.

Add eggs, one at a time, beating after each addition until combined.

Add sour cream, beating until combined. Add food colouring if using at this point.

Take the milk mixture off of the heat and allow it to cool for a few minutes.

Add the flour mixture, alternating with the milk in 3 additions beginning and ending with the flour.

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Beat the mixture after each addition until combined.

Spoon into a greased mini muffin tray (or a regular muffin tin).

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Bake at 375 degrees F for 10 minutes or until a toothpick comes out clean (you will need to bake regular-sized muffins longer).

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