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Pistachio Muffins

Yields1 Serving

 1 ⅓ cups All-Purpose Flour
 ½ cup Planters Pistachios (coaresely chopped)
 ¾ cup shelled pistachios (finely chopped)
 2 tsp baking powder
 2 eggs
 ½ cup softened unsalted butter
 2 tsp vanilla extract
 ½ cup Greek Yogurt
  cup Granulated Sugar
 ½ tsp salt

Pre-heat oven to 400oF.


In a medium-sized bowl, combine the flour, salt, baking powder, and finely chopped pistachios. Whisk them together then set them aside.


In another large bowl, using a mixer, cream the butter and sugar for 2 to 3 minutes or until it becomes fluffy and light. Add the eggs one at a time, mixing them well. Add the vanilla and yogurt. Mix until all ingredients are combined.


Pour the wet ingredients into the dry ingredients. Stir gently with a spatula.


Spoon the batter into the muffin tins previously sprayed with non-stick spray.


Sprinkle the top with the coarsely chopped pistachios.


Bake the muffins into the preheated oven for about 5 minutes. Lower the temperature to about 350oF and continue to bake for about 15 minutes.


Remove the muffins from the oven and allow to cool.