These muffins have been a long time coming. I first saw them here, but when I went to make them, I realized I didn’t have garam masala. When I finally got some, I pulled the recipe back up and only then realized it was for gluten free muffins. While it would’ve been a great learning experiment to make them gluten free, I really was fine making them with regular flour. That led me to another recipe search. After much searching, I came across these muffins. Since I had pistachios on hand, it was a go!
These muffins really made for a great breakfast or afternoon snack. I reduced the sugar, so they weren’t super sweet. They were light and fluffy and had just a hint of warmth from the garam masala. They held up well in an airtight container, which meant a couple of mornings of quick weekday breakfasts. I can say I’ll definitely be making them again!
Garam Masala Muffins with Orange-Pistachio Glaze
recipe inspired by All Day I Dream About Food and gastronomy
1 1/4 c. all-purpose flour
1/2 c. whole wheat flour
1/3 c. packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. garam masala
zest of one orange
1 c. low-fat buttermilk
1/4 c. unsalted butter, melted
1 1/2 tsp. vanilla extract, divided
1 large egg, lightly beaten
1/2 c. shelled dry-roasted, salted pistachios, chopped
1/2 c. powdered sugar
1 TBSP fresh-squeezed orange juice
1. Preheat oven to 375 degrees F. Fill 12 wells of a muffin tin with liners and lightly spray.
2. In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, garam masala, and orange zest. Make a well in the center.
3. In a separate bowl, combine buttermilk, butter, 1 teaspoon
vanilla, and egg, stirring well with a whisk. Add buttermilk
mixture to flour mixture, stirring just until moist.
4. Divide batter among prepared muffin cups. Sprinkle nuts evenly over batter. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
5. While muffins are cooling, combine remaining 1/2 teaspoon vanilla, powdered sugar, and orange juice in a small bowl, stirring until smooth. Drizzle evenly over muffins.
two years ago: foolproof holiday fudge
three years ago: A story about my great grandmother and my 100th post–chocolate rum balls
I like the idea of using garam masala in something other than a savory dinner.
great idea, i love it. They looks so moist too!
I never would have thought of using garam masala in a muffin…. I bet they're great. I can't wait to try!
Glad my recipe inspired you! Whether or not they are gluten free, garam masala adds something wonderful to baked goods.
This is so great!And what a great listof recipes!Can’t wait to check it out.