Yogurt Pistachio Muffin Recipe
These muffins are the perfect balance between salty and sweet // good-for-you yet dangerous. I wanted to bake something with pistachios (my husband snacks on the big bags from Costco), and I didn’t want it too sweet or imitation tasting - like pistachio ice cream can taste. I found a few muffins recipes and tweaked them (no oil, no buttermilk, no pudding, etc.), below is my mashed-up recipe. Yields one-dozen cupcake-size muffins.
- 2 cups whole-wheat flour
- 1/2 cup light brown sugar (packed)
- 1/2 cup old-fashioned oats
- 1/2 cup natural pistachio nuts, chopped (I shucked these by hand, but you can buy them already shelled.)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3/4 cup low-fat (2 percent) milk
- 1 cup yogurt (I used Greek Gods yogurt in honey. It is hands down the best tasting Greek yogurt, and great for baking. I prefer the version that has fat, especially because I omitted oil from this recipe.)
- 1 egg
- 1/4 cup chopped pistachios
- 2 Tbsp turbinado sugar (Sugar in the Raw) or brown sugar
Mix flour, sugar, oats, pistachios, baking powder and salt in bowl, stirring until well blended. Add milk, yogurt and egg all at once. Stir lightly just to mix. Don’t overmix or texture will suffer.
Spoon into 12 greased or paper-lined muffin cups. Mix topping in small bowl and spoon over batter. Bake at 400 F° for 18 to 22 minutes or until golden brown. Cool 5 minutes; then remove from pan and cool on wire rack. These are yummy warm or at room temp!