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I got the idea for these back before Valentines Day when I saw green muffins at the Metropolitan Market by my office. They caught my eye for some reason, and upon closer inspection I found they were pistachio muffins. I instantly thought of St. Patrick’s day.

I wanted these to end up greener – they didn’t scream St. Patty’s as much as the ones from Met Market did. Maybe they will give me their recipe…I was secretly hoping I could find it on their website.

There may be a “Pistachio Muffins: Round 2” if I can find a more intriguing recipe. These turned out pretty well…nutty, not super sweet, and good with a little butter (like everything in life).


Pistachio Muffins

Makes 12

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1  teaspoon vanilla
  • 1  cup sour cream
  • 5 drops green food coloring
  • 2  cups flour
  • 1  teaspoon baking powder
  • 1  teaspoon baking soda
  • 1/2  teaspoon nutmeg
  • 1/4  teaspoon salt
  • 1 cup shelled pistachios, crushed

2 tablespoons sugar
1/8 teaspoon nutmeg

Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper liners.

To make muffins: Cream butter and sugar in a bowl. Add eggs and vanilla. Mix well. Fold in sour cream. Add green food coloring.

In another bowl, combine flour, baking powder, soda, nutmeg and salt. Stir in sour cream mixture until combined. Fold in pistachios.

Fill prepared cups two-thirds full with batter.

To make topping: Combine sugar and nutmeg. Sprinkle over muffins.

Bake until lightly browned, about 20 to 25 minutes. Cool in pan 10 minutes. Transfer muffins to a wire rack to cool completely.