The only changes that I made to the recipe were to omit the chopped pistachios, because I don't really groove on nuts in my baked goods, and the pistachio flavoring because I didn't have any. I used vanilla extract instead of the pistachio flavor, but I really wish that I'd had the flavoring because I think it would have improved the muffins. You know the whole muffin versus cupcake debate? I never really understood it until now because, in my mind, these are cupcakes. They're tasty (although I think that the pistachio flavor would have been so much better if I'd had that flavoring!) and sweet and fluffy. I think that they're a cupcake even without the frosting, but I think you could pipe some frosting on top and sprinkle it and really have a St. Patrick's Day cupcake on your hands. I wouldn't make these again for breakfast, but I would definitely make them as cupcakes. That's just my preference, though. I don't love sweet things for breakfast, and I'm sure that there are much sweeter muffins out there. I also think that these would be better as minis. I don't have a good explanation for that thought, it just seems like it's a more manageable amount of this muffin. I loved these muffins (cupcakes) because they have a wonderful texture and they rise beautifully. They're festive, and I'm glad I tried them. There's a good chance I'll make these as a dessert once I get my hands on the pistachio flavor, but I don't think that they're going to end up on my breakfast table any time soon.
King Arthur Flour Recipe
Batter
1/4 cup (1/2 stick, 2 ounces) butter
1/2 cup (3 1/2 ounces) sugar
3 1/8-ounce package instant pistachio pudding mix*
2 large eggs
2 teaspoons baking powder
1/8 teaspoon pistachio flavor (optional, but good)
1/2 teaspoon salt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (10 ounces) milk
1/2 cup (2 ounces) shelled, coarsely chopped pistachios
*You may find that national brands give you better green color than store brands.
Topping
3 tablespoons (1 1/2 ounces) melted butter
1/4 (1 3/4 ounces) sugar
1/8 to 1/4 teaspoon pistachio flavor, to taste
1/4 cup (1/2 stick, 2 ounces) butter
1/2 cup (3 1/2 ounces) sugar
3 1/8-ounce package instant pistachio pudding mix*
2 large eggs
2 teaspoons baking powder
1/8 teaspoon pistachio flavor (optional, but good)
1/2 teaspoon salt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (10 ounces) milk
1/2 cup (2 ounces) shelled, coarsely chopped pistachios
*You may find that national brands give you better green color than store brands.
Topping
3 tablespoons (1 1/2 ounces) melted butter
1/4 (1 3/4 ounces) sugar
1/8 to 1/4 teaspoon pistachio flavor, to taste
Preheat the oven to 425°F. Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter, sugar, and pudding mix till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and shiny. Beat in the baking powder, pistachio flavor, and salt.
Gently beat the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Stir in the pistachios, saving out 2 tablespoons to sprinkle atop the muffins, if desired. Spoon the batter evenly into the prepared muffin cups, sprinkling with the reserved nuts.
Bake the muffins for 20 minutes, or until they're starting to brown around the edges and a cake tester inserted into the center of one comes out clean. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter (this is easily done in the microwave). Combine the sugar and pistachio flavor in a jar with a lid, and shake vigorously to combine thoroughly.
Use a pastry brush to paint the top of each muffin with the butter (or dip the top of each muffin in the butter), then sprinkle with (or dip muffin top in) the pistachio sugar. Allow the muffins to cool on a rack.
Yield: 12 muffins.
In a medium-sized mixing bowl, cream together the butter, sugar, and pudding mix till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and shiny. Beat in the baking powder, pistachio flavor, and salt.
Gently beat the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Stir in the pistachios, saving out 2 tablespoons to sprinkle atop the muffins, if desired. Spoon the batter evenly into the prepared muffin cups, sprinkling with the reserved nuts.
Bake the muffins for 20 minutes, or until they're starting to brown around the edges and a cake tester inserted into the center of one comes out clean. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter (this is easily done in the microwave). Combine the sugar and pistachio flavor in a jar with a lid, and shake vigorously to combine thoroughly.
Use a pastry brush to paint the top of each muffin with the butter (or dip the top of each muffin in the butter), then sprinkle with (or dip muffin top in) the pistachio sugar. Allow the muffins to cool on a rack.
Yield: 12 muffins.
And . . . the winner of the CSN giveaway is (drum roll please . . .)
Courtesy of www.Random.orgMin: 1
Max: 43
42
Number 42 is SherryG of Sherry Starts Cooking
"A food processor is what I'm wishing for these days! And if I could bring it to a dessert island I would."
Sign me up for a food processor, too! I don't have one, and I'd absolutely love one. Any time I'm grating vegetables on my box grater an image of a food processor floats in my mind. Congratulations, Sherry! I'm going to give Jamie your email and you should hear from him shortly. If you get a chance, let me know what you get from CSN! Thank you, Jamie and CSN for allowing me to host such a great giveaway.
11 comments:
Congratulation to Sherry. Your muffin/cupcakes look great. I agree with you that some things are to sweet for breakfast.
Mimi
Oh I'm just lovin the green muffin :)
My maiden name is Murphy so I am all about green and Irish! Love your muffins!
My Mom's family are Irish so we have always gone a little mad on St Patty's Day. These muffins are such fun!
These are adorable! I love the subtle green color, though more pistachio flavor would have been nice. I'm with you on the whole muffin/cupcake distinction. I wonder if it isn't just a frosting thing.
The Irish/ Scot Slesnick clan LOVE the green muffins!
Your muffins lok delightful! Congrats to Sherry.
Green muffins! I love them.
These are so festive! I love that they're even a bit green inside. They'd be a perfect treat for St Patty's Day!
I love pistachio. The muffin looks very yummy!
Cute 'cupcakes'! When all else fails, you can never go wrong with vanilla. :)
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