muffins

Our Irish heritage compels us to chomp on special Irish comfort food recipes all year round, and share them with the crowd this time of year. But this one? It’s not Irish, but it is green and we serve it every year. If someone else is cooking the main dish and sides, we are always asked to bring this to the gathering, sometimes in the cake version. Enjoy!

In case you were wondering, we bought the mug in Ireland at a Bewley’s chain tea shop. Lovely afternoon.

Pistachio Muffins and Cupcakes

Sheila Kerrian *

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 6 jumbo muffins

Equipment

• 1 Standing Mixer, wire whip

Ingredients

  

Crumble Topping (use fork to mix)

• 3 Tablespoons brown sugar
• 2 Tablespoons all-purpose flour
• 2 Tablespoons pecans, chopped
• 3 Tablespoons softened butter
• 2 drops green food coloring
• 1 Tablespoon chopped pistachio kernels (optional)

Whipped Cream Topping (use wire whip on standing mixer to mix)

• 1 3.4 oz box Jello pistachio instant pudding mix
• 2 pints heavy cream
• 1 envelope Dream Whip Topping mix
• 2 Tablespoons confectioners sugar
• 2 drops green food coloring
• 1 teaspoon vanilla

Muffins

• 1/3 cup sunflower seed oil (or other nut oil)
• 1 cup brown sugar
• 2 large eggs
• 1 3.4 oz box Jello pistachio instant pudding mix
• 1.5 cups all-purpose unbleached King Arthur flour
• 1/2 cup sparkling water
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1/2 cup chopped pecans
• 4 drops green food coloring

Instructions

 

• Mix ingredients for the topping of choice and refrigerate until needed.
• Pre-heat oven to 350.  Use standing mixer on lowest speed for muffins.
• Cream oil and sugar. Add eggs and pudding mix and beat until just mixed.
• Add flour, baking powder, baking soda, salt, and sparkling water a little at a time and mix until evenly moistened.
• Add chopped pecans and food coloring and mix until evenly blended.
• Divide mix evenly among 6 extra large greased, floured, muffin tins (or use jumbo baking cup papers)

  If using the crumble topping, divide equally and sprinkle on top of the muffins, about 2 teaspoons each.
• Bake 25-30 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
• If using the whipped cream topping, completely cool the baked muffins, then pile on the whipped cream to your heart’s content. Refrigerate until ready to eat.
• There will be extra whipped cream, so put it on (or in) anything you like.

Notes

*Adapted from a cake recipe in a fundraiser cookbook.