Delightful Pistachio Yogurt Muffins
Experience the delightful fusion of flavors with these Pistachio Yogurt Muffins! This recipe brings a buttery, nutty taste with a subtle hint of spice from cinnamon and nutmeg. The unique texture comes from utilizing both finely ground and chopped pistachios, resulting in a moist muffin with delightful crunches of pistachio in every bite. Although the preparation is a tad more labor-intensive than traditional muffin recipes, the results are undoubtedly worth it—each muffin is not only a treat for the taste buds but also a feast for the eyes. The natural pastel green color may not be as vibrant as store-bought muffins, but their authentic flavor will leave you coming back for seconds. Perfect for a special breakfast or a delicious snack!
N/A
Servings
200
Calories
13
Ingredients
Ingredients
unbleached all-purpose flour
2 cups (measured)
raw pistachios
1 cup (divided into 1/2 cup ground and 1/2 cup chopped)
baking powder
1 tablespoon (measured)
salt
1/2 teaspoon (measured)
sugar
1/2 cup (measured)
cinnamon
1/2 teaspoon (measured)
ground nutmeg
1/4 teaspoon (measured)
lemon zest
1 teaspoon (fresh or 1/2 tsp dried (if using dried, hydrate beforehand))
canola oil
1/4 cup (measured)
plain yogurt
1 cup (measured)
vanilla extract
1 teaspoon (measured)
rose water
1/2 teaspoon (measured)
large eggs
2 (beaten)
Instructions
1
If using dried lemon zest, combine it with 1 1/2 teaspoons of water in a small bowl and let it sit for 15 minutes to hydrate. Once hydrated, set it aside with the other wet ingredients.
2
Prepare your pistachios by reserving 1/2 cup. Process this 1/2 cup in a food processor fitted with a sharp metal blade until finely ground, resembling flour. Set the pistachio powder aside with the dry ingredients.
3
Roughly chop the remaining 1/2 cup of pistachios in the food processor and set them aside for later.
4
Preheat your oven to 350°F (175°C). Line a Texas Muffin pan with 6 muffin liners.
5
In a large mixing bowl, combine the unbleached all-purpose flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg, whisking them together well.
6
In a separate bowl, whisk together the canola oil, plain yogurt, vanilla extract, rose water, and eggs along with the hydrated lemon zest until thoroughly combined.
7
Pour the wet ingredients into the dry ingredients, gently folding until just combined—be careful not to overmix. There should be no dry spots remaining.
8
Fold in the roughly chopped pistachios, blending them into the batter. If desired, add about 6 drops of green food dye now for a brighter color.
9
Spoon the batter into the lined muffin cups, filling each about halfway or slightly less.
10
Bake in the preheated oven for 25-30 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
11
Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
10
Fat
23
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Pistachio Yogurt Muffins?
These muffins are a moist and nutty treat that combines finely ground and chopped pistachios with yogurt and subtle spices like cinnamon and nutmeg for a unique flavor and texture.
How many calories are in each muffin?
Each muffin contains approximately 200 calories.
What type of flour is recommended for this recipe?
The recipe calls for 2 cups of measured unbleached all-purpose flour.
How many pistachios are needed?
You will need 1 cup of raw pistachios, which will be divided for different preparation methods.
How should the pistachios be prepared?
Half a cup of pistachios should be processed into a fine powder resembling flour, while the other half cup should be roughly chopped.
What is the oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How many muffins does this recipe make?
This recipe is designed to make 6 large muffins using a Texas Muffin pan.
How long do the muffins need to bake?
Bake the muffins for 25 to 30 minutes until the tops are lightly browned.
Can I use dried lemon zest?
Yes, if using dried lemon zest, hydrate 1/2 teaspoon of it in 1 1/2 teaspoons of water for 15 minutes before use.
What wet ingredients are included in the batter?
The wet ingredients include canola oil, plain yogurt, vanilla extract, rose water, beaten eggs, and lemon zest.
What dry ingredients are needed?
The dry ingredients are all-purpose flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg.
How do I test if the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are finished baking.
Is rose water required for this recipe?
The recipe uses 1/2 teaspoon of rose water to add a subtle floral note that complements the pistachios.
How much fat is in one muffin?
There are 10 grams of fat per serving.
What is the carbohydrate count per serving?
Each muffin contains 23 grams of carbohydrates.
How much protein is in these muffins?
Each muffin provides 5 grams of protein.
Can I add food coloring to the batter?
Yes, you can add about 6 drops of green food dye when folding in the chopped pistachios for a brighter color.
How should the batter be mixed?
Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
What is the purpose of the pistachio powder?
The finely ground pistachio powder is mixed with the dry ingredients to infuse the entire muffin with a nutty flavor and moist texture.
Should I use a specific type of yogurt?
The recipe calls for 1 cup of plain yogurt.
What spices are used in these muffins?
The recipe includes 1/2 teaspoon of cinnamon and 1/4 teaspoon of ground nutmeg.
How much sugar is in the recipe?
The recipe requires 1/2 cup of sugar.
Do I need to line the muffin pan?
Yes, it is recommended to line a Texas Muffin pan with 6 muffin liners.
How much batter should I put in each cup?
Fill each lined muffin cup about halfway or slightly less with the batter.
How should the muffins be cooled?
Allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
What gives these muffins their color?
The natural pastel green color comes from the pistachios, though food dye can be added for extra vibrancy.
What oil is used in this recipe?
The recipe uses 1/4 cup of canola oil.
How many eggs are needed?
The recipe requires 2 large beaten eggs.
Is there salt in the recipe?
Yes, 1/2 teaspoon of salt is added to the dry ingredient mixture.
What is the texture of the finished muffins?
The muffins are moist due to the yogurt and ground pistachios, with crunchy bits from the chopped pistachios.