Question 1

WHY ARE PISTACHIO MUFFINS GREEN?

Accepted Answer

Typically, pistachio recipes are dyed or tinted green since "pistachio green" is more of an olive green than a bright green. If you would like, you can add some green food coloring to this pistachio muffin batter, but I prefer the natural green color that comes through.

Question 2

WHAT IS THE SECRET TO MAKING MOIST MUFFINS?

Accepted Answer

Lots of fat is the key to keeping baked goods moist, which is why I encourage you to use full fat yogurt or sour cream in the batter. You will also want to make sure you're not overmixing the batter, which can lead to a tough crumb. Lastly, be sure your butter is actually at room temperature. You can read all about the importance of room temperature butter in this post.

Question 3

WHY ARE MY MUFFINS NEVER FLUFFY?

Accepted Answer

It's likely that you are either overmixing the batter, not using the proper amount of flour, or your baking powder or baking soda are expired. Be sure you're mixing your muffin batter until just combined, weighing your flour on a scale, and using fresh leaveners.

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