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Pistachio Jumbo Muffins

The Shoprite grocery store once had "Puffin Muffins" on sale every weekend. When Juliet was younger she picked-out a green pistachio muffin one week and loved it. Years later she is still enamored of them — just this past summer she chose a jumbo pistachio muffin as a treat at the beach. This recipe attempts to capture the flavor and scale of those mega muffins she loves.

6 jumbo muffins
ingredients:

Wet ingredients:

  • 225 g (1 c) greek yogurt
  • 240 g (1 c) buttermilk
  • 3 large eggs
  • 210 g (1 c) granulated sugar
  • ¾ tsp almond extract
  • 65 g (¼ cup + 1 tbsp) vegetable oil
  • 50 g (3 ½ Tbsp) butter, melted and cooled
  • 3 drops green food color (optional)

Dry ingredients:

  • 340 g (2 ¾ c) A.P. flour
  • 8 g (1.5 tsp) salt
  • 12 g (rounded 1 Tbsp) baking powder
  • 4 g (rounded ½ tsp) baking soda
  • 120 g shelled pistachios, ground

Topping:

  • 15 g shelled pistachions, coarse chop
  • turbinado sugar
  1. Preheat oven to 350 °F.
  2. Combine wet ingredients in one bowl.
  3. In a large bowl (capacity to hold wet and dry) combine the dry ingredients.
  4. Add wet ingredients to dry. Fold until all dry ingredients are just incorporated.
  5. Spray each muffin paper with oil. Fill each about ¾ full with batter. Any additional batter can be deposited in a greased ramiken for baking.
  6. Bake at 350 °F for 30 to 35 minutes. Cool before devouring.
Written by Jeff Frey on Saturday December 3, 2022
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