Pistachio Muffins
Easy-to-make pistachio muffins offer a delicious green treat perfect for breakfast or a snack.
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Instructions
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Preheat oven to 350 F and line a 12-cup muffin tray.
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In a food processor, pulse 3/4 cup pistachios with half of the sugar until finely chopped.
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Add remaining sugar, 4 tablespoons softened butter, and eggs to the processor; pulse to create a smooth batter.
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Quickly pulse in flour until just combined, being careful not to overmix.
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Divide batter into lined muffin cups, tap the tray, and bake for 30 minutes until golden.
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Remove and cool muffins completely on a rack; do not remove liners until cooled.
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For decoration, cream 2 tablespoons butter and powdered sugar until smooth; refrigerate. Finely chop 2 tablespoons pistachios.
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Spoon buttercream onto cooled muffins and sprinkle with chopped nuts.