Lemon Pistachio Muffins•
Posted on January 26 2022
Lemon Pistachio Muffins
These Lemon Pistachio Muffins are like sunshine in a pastry! Bright, lemon-flavored cake is complemented by lemon peels and chopped pistachios, covered in a layer of creamy pistachio glaze.
8.47 oz (240g) All purpose flour
1¼ tsp Baking powder
1 tsp Baking soda
½ tsp Salt
½ tsp Ground cinnamon
6 oz (170g) Granulated sugar
1 Egg, room temperature
2 oz Milk
8 oz Plain Greek Yogurt
0.14 oz (4g) Lemon Paste
1.76 oz (50g) Cesarin Lemon Peels
2.12 oz (60g) Chopped Pistachios
0.53 oz (15g) All purpose flour (1 Tbsp)
120g Powdered sugar
35g Milk or heavy cream *see recipe notes
10g Pistachio Flavor Paste
Muffins: Dry Ingredients
Muffins: Wet Ingredients
Preheat the oven to 350°F.
In a large bowl, combine dry ingredients and whisk together to combine.
In a separate bowl, combine the wet ingredients and pour into the dry ingredients.
Gently whisk together until there are no more lumps, but be careful not to overmix.
In a small bowl, toss together the lemon peels, pistachios, and all purpose flour, then gently fold into the muffin batter. * See notes for more.
Bake muffins at 350°F, for 15 minutes or until toothpick comes out clean when inserted into the center.
When finished, remove the muffins from the pan and cool them on a wire rack.
Place ingredients in a bowl and whisk together until fully combined.
Pour the glaze on the muffins.
For the Pistachio Glaze: For a richer and creamier taste, switch the milk for heavy cream.
*For the muffins, step 5: The flour helps the pistachios and lemon peel stay suspended in the batter and prevents them from sinking to the bottom.
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