Pistachio Muffins

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Last week a coworker of mine brought another coworker and I “pistachio” muffins from, well, from a place I would rather not disclose because it’s just not that big of deal and I love their muffins, in fact their entire menu but I feel somewhat cheated. I was so excited because pistachio is one of the nuts that I can actually have after somehow developing a tree nut and peanut allergy.😒

**Fun Fact: Did you know that peanuts are considered legumes, therefore, part of the peas and lentil family? I didn’t know either until I developed the allergy and had to watch everything I ate.**

Anyway, I was so excited to eat this muffin and as soon as I took my first bite I started to feel my mouth itch and so I spit out what I thought was a pistachio, it was a WALNUT! Ugh. Seriously? So then I kind of just picked around the walnuts, I know, ballsy, I probably should have not done that but the muffin is just that good. 👅 Not to completely dissect this muffin but it totally tasted like some serious almond extract or something. Still good but I was missing the pistachio.

I felt like it was some physiological trick. I mean you a see a beautiful bright green muffin – not sure if I mentioned that but it was super green- and nuts your mind is already believing that you are going to be biting into a pistachio muffin. I seriously want to know what are in those muffins and why they used walnuts instead of pistachios? Perhaps, they are kind of dry? Too hard? Either way, I was on a mission to make REAL pistachio muffins.

I wanted to blow away my coworkers but I will tell you what, I don’t think I came even close to that darn muffin but at least mine had real pistachios. LOL. My coworkers loved my muffins so I was pretty thrilled, mission complete! 🙌🏽


To be honest, I kind of lost track of how much milk I used but I would just add until it looks right. Haha. So I think the amount below should suffice. I peeked around the web for some recipes but I didn’t find much, so I took something from here and there, substituted various things and added my own touch. Hopefully you enjoy!


  • 1 cup whole wheat flour
  • 2 cups all purpose flour
  • 1 cup sugar – extra for sprinkling the tops of muffins
  • 2 tbsp of baking powder
  • ½ tsp of nutmeg
  • ½ cinnamon
  • ½ tsp of pink Himalayan salt
  • 1 box of instant pistachio pudding
  • ½ cup of finely chopped pistachio – for mixing and for garnishing (optional)
  • 2 eggs
  • 1 ½ cup of milk
  • ¾ cup of coconut oil (heat up in the microwave for liquid)
  • 5-6 drops of green food coloring or however green you want to go (yes, I am also going to trick your mind!)


  1. Preheat oven to 375 degrees.FullSizeRender 12
  2. In bowl, mix all dry ingredients.
  3. In a separate bowl mix wet ingredients including oil and food coloring.
  4. Gently pour wet ingredients into the dry ingredients and mix until all flour is moistened, It should be a very thick batter.               **Optional: You can the pistachios into the batter not just garnish them with the pistachios.
  5. Fill cups at least ¾ of the way so that they rise into nice fluffy muffin tops! I sprinkled chopped pistachios and sugar on top right before slipping them into the oven, I have to say, I was happy I did!
  6. Bake at 375 for 17-20 minutes until the toothpick comes out clean.
  7. Enjoy!!!


Blueberry Muffins with Cinnamon Crumb Topping

I love cooking but I also love baking and of all the things I have bakedblogger-image-1863480545 I never made muffins. I love muffins because I can have them for breakfast or afternoon snack, they aren’t like cupcakes which tend to be sweet and dressed in frosting and sprinkles. Yum!

Earlier last week I made a banana walnut muffins, they were amazing but I think I added too much sugar so I am going to attempt a second batch before posting the recipe.

So I ordered some lights and a lightbox for my food posts, I was so excited to have received them that I wanted to make something this weekend and use the new equipment. And so today, I made blueberry muffins, for one they are my absolute favorite and two that crumble on top is so delicious! Ever had the Starbucks blueberry muffin? If not, it’s heaven but you know who else makes good blueberry muffins, me! =P

What you will need:


  • 1/2 cup butter, at room temp
  • 1 cup fine granulated sugar
  • 2 egg, large
  • 1 tsp vanilla
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 cups fresh blueberries

Cinnamon Crumble:

  • 1/4 cup sugar
  • 1/2 cup flour
  • 1/4 cup cold butter
  • 1 1/2 tsps cinnamon.

*This recipe makes 12 large size muffins or you can make them smaller, I suggest the max of 18. These muffins do rise nicely.

Heat oven to 375°.


In a mixer, I own a kitchenaide but you can use a handheld mixer as well, on a low setting mix butter until creamy (I used the dough attachment). Add sugar and beat until it become a pale yellow.

Add one egg at a time, make sure to beat after each.

Mix in vanilla, baking powder and salt.

With a spatula, fold in flour and milk. Do not pour all flour and milk in at once, I would suggest in small batches.

Gently fold in blueberries. Put to the side.

In a bowl, mix sugar, flour, and cinnamon. I like to let the butter sit for just a few minutes so butter is not too firm. Dice the butter into cubes and mix in with dry ingredients with a fork, forming a crumble.

Spoon batter into muffin cups and sprinkle the cinnamon topping on top of each muffin, I like to leave a few plain ones too.

Bake for 20-22 minutes, until golden brown and tooth pick is clean. And viola!