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Hi everyone! We are in kind of a transition period right now when it comes to the seasons. So, let’s bake something that reflects that. This week, I am baking a bright and fresh muffin that is warm and cozy for the impending fall season. An easy jumbo pistachio muffin recipe.
Which Pan Do I Use?
In terms of a pan, you have a few options. I intended this to be a jumbo muffin recipe like at Dunkin Donuts so you could use a jumbo muffin tin but a regular size muffin tin is absolutely fine. Also, if you use a loaf pan you will have pistachio bread which is great as will with some butter. You just may have to use two loaf pans.
Easy Jumbo Pistachio Muffin Recipe – Process
Muffin recipes are some of the easiest baked goods to make in my opinion. All it takes is putting together the wet ingredients, and then the dry ingredients and putting them together. No alternating wet and dry, no waiting for something to activate, no folding an ingredient, etc.
The other thing that you have to do is gather up all your dry ingredients and put them in a separate bowl. That way you can one, incorporate them together before they are added and two, you can easily dump them all in with your wet ingredients.
I personally, do not like this method because it creates more mess. Instead, I like to sift the ingredients right in. From my experience, I see no difference in the final product when you sift the ingredients together first and add them in verses adding them all it seporately. So I chose to not take the extra step. I know, I’m a little lazy. I just personally do not like to take extra steps if they don’t make a differance.
How To Make Moist And Fluffy Muffins
There are a few things that can be done to make moist and fluffy baked goods in general but m=in this case muffins. You can also get this information and more in my cake 101 post.
The first is sifting your dry ingredients, This will make sure that all the granules of your dry ingredients are separated and you don’t get any lumps.
The second thing that I do to insure that my muffins will be moist and fluffy is add sour cream or Greek yogurt.
Easy Jumbo Pistachio Muffin Recipe – A Surgery Top
When I made coffee cake muffins back last year, I made a streusel topping to put on top. For these muffins today, I am sprinkling them with a bit of sugar so that they get a nice crunchy top like at dunking donuts.
Also, as you might notice. These aren’t very green. You have two options here. You can keep them natural like I did or add one drop of green food coloring. You can use whichever you like, however I strongly recommend Americolor Gel Paste. It comes in a bottle that you can just squeeze out however much you like. Idk about you but I hate having to dig a toothpick or something into a small jar of food coloring to get what I want. Also, a little goes a long way which is great because a little bottle will last you forever.
If there are any question, please let me know but and that’s pretty much it! That’s how I made a very easy jumbo pistachio muffin recipe. Thank you so much for joining me and make sure to come back next Saturday for another cozy easing Ito fall recipe. Leave me a comment for any questions that you might have or any suggestions for anything you want to see next. Follow me on Facebook, Instagram, pinterest, twitter and snapchat to see what I’m up to next. Remember, don’t be afraid to “bake” a mess. And I’ll see you next time.
Pistachio Muffins
A moist and fluffy pistachio flavored muffin with a sweet and crunchy top.
Ingredients
- 1 Cup of AP Flour
- 1/2 of a Cup + 1 Tbsp of Granulated Sugar
- 1/3 of a Cup of Shortening
- 3 Eggs
- 3/4 of a Cup + 2 Tbsp's of Sour Cream
- 3/4 of a tsp of Baking Soda
- 3/4 of a tsp of Baking Powder
- 1/2 of a tsp of salt
- 3.4 oz box of pistachio pudding mix
- 1 drop of green food coloring (optional)
- 1/4 of a Cup of almond milk
- 1 tsp of vanilla extract
Instructions
Pistachio Muffins
- Add the vegetable shortening,vanilla extract and the sugar to a large bowl and mix for 2 minutes until light and fluffy.
- Add the eggs and mix until incorperated. Add each egg and incorperate fully before you add the next. About 1 minute.
- Add the sour cream and mix to incorperate. About 1 minute.
- Sift in the dry ingrediants little by little and mix until all incorperated.
- Prep a jumbo sized muffin tin or a standard sized muffin tin by spraying with non stick spray. Set aside.
- Using a 2 oz cookie scoop, fill up each cavitty of the muffin tin half way. Tap the tin on the counter a couple of times to settle the better and get rid of any air pockets.
- Sprinkle 1 tsp of granulated sugar on top of each muffin.
- Bake at 375• for 45 minutes or until a toothpick inserted in the center comes out clean.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.