How to Store Leftovers
To store leftover pistachio muffins, let the muffins fully cool and then store in an airtight container at room temperature for up to 5 days. The muffins can either be rewarmed in a microwave or toaster oven, or they can be eaten at room temperture.
These muffins also freeze well. Just wrap each cooled muffin in plastic wrap and place in a freezer bag and for up to 4 months. Let muffins thaw at room temperature before reheating.
Ingredients
For the Streusel
¼ cup granulated sugar
¼ cup brown sugar
1 tsp ground cinnamon
6 Tbsp unsalted butter, melted
¾ cup all-purpose flour
For the Muffins
3 cups all-purpose flour
2 tsp baking powder
1 3.4-oz. package instant pistachio pudding mix
1½ cups granulated sugar
3 oz. 6 Tbsp unsalted butter, softened
½ tsp salt
3 large eggs
⅔ cup hot water
½ cup milk
⅓ cup vegetable oil can substitute canola oil
2 tsp vanilla extract
½ tsp almond extract
1½ cups chopped shelled pistachios, divided.
Instructions
For the Streusel
Using a medium bowl, add sugars and cinnamon; stir until well combined.
Add the melted butter; stir until well combined.
Add the flour; stir until well combined. Set streusel aside.
For the Muffins
Preheat oven to 375°F.
Lightly spray (2) 12-cup muffin pans with nonstick cooking spray, or line muffin pans with paper liners.
Using a large bowl, add flour, baking powder and pudding mix; stir until well combined. Set mixture aside.
Using an electric mixer, cream together sugar, butter and salt until light and fluffy (~3-4 minutes on medium speed).
Using a medium mixing bowl, whisk together eggs, hot water, milk, oil, vanilla and almond extracts. Pour wet ingredients into bowl of mixer in 2 additions, mixing well after each addition.
Add dry ingredients and mix on low until well combined.
Fold in half of the chopped pistachios.
Divide batter evenly into prepared muffin tins.
Crumble the streusel mixture evenly on top of the muffins. Sprinkle remaining chopped pistachios on top of streusel, pressing in gently with the palm of your hand.
Bake for 23-25 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let muffins cool in pan for 2-3 minutes before transferring to a wire rack to finish cooling.
Notes
Note: I didn’t add any green food coloring to these muffins, but you could certainly add a few drops to enhance the green color…especially near St. Patrick’s Day. After all, ’tis the time of the year to find green food colors!
