I was a little worried about how they would turn out since the batter was so thick but they turned out wonderfully…once they finally finished cooking. That was partially my fault since I chose to bake them as jumbo muffins (trying to complete with the Costco muffins my kids LOVE) but even if they were in a regular muffin pan, I believe they would have likely taken a bit longer to bake. Well worth it though…so yummy.
The addition of chopped pistachios added some texture and a nice crunch to the muffins. I would definitely recommend the addition. If you have kids, recruit them to crack open the pistachios to help move the process along a bit quicker 🙂
Substitutions/Additions made by Cooking After Class for Pistachio Muffins:
- I added a half cup of chopped pistachios to the batter for a little added crunch
- before baking, I sprinkled a little turbinado sugar on top of the muffins
Tips from Cooking After Class for making Pistachio Muffins:
- I used this Trudeau Silicone Jumbo Muffin Pan so you don’t need to butter/grease the pan and the muffins lift out so cleanly…since they were jumbo muffins, they had to bake for an extra 15-20 minutes.
RECIPE: Bakery Style Pistachio Muffins
Effort: Moderate
Time: 30 minutes
Kids Comments: Two liked them a lot…one did not
Make it Again: Yes, for a special occasion breakfast. Delicious but not healthy…at all!
