Ingredients
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1 1/3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon nutmeg
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1 teaspoon lemon zest
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1/2 cup pistachios, finely chopped
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1/2 cup butter
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2/3 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon rum extract
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1/2 cup milk
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1/2 cup pistachios, coarsely chopped
Instructions
- Preheat the oven to 425 degrees.
- Prepare the muffin tins by greasing them well.
- Combine the dry ingredients including the zest and finely chopped pistachios in a large bowl.
- Cream the butter and sugar together in a mixer with the paddle attachment. Beat the eggs, one at a time, into the creamed mixture until light and fluffy. Add the vanilla and rum extracts.
- Starting with about 1/4 of the dry mixture, alternately add part of the dry ingredients and the milk, briefly mixing after each addition. Do not over-mix the batter.
- Scoop the batter into the prepared tins. Sprinkle the tops with the coarsely chopped pistachios.
- Place the muffins in the oven and immediately turn the temperature down to 375 degrees. Bake for 15 minutes or until the muffins test done.
- After the muffins have cooled for five minutes, remove them from the tins to cool on a wire rack.
- Baker’s Note: It’s the finely chopped pistachios that give the muffin a green hue. We used a nut chopper to chop ours finely. You can also chop them in a food processor.