Lemon Pistachio Muffins
Written by Isabella Berkoff
•Posted on January 26 2022
Difficulty
Easy
Yield:
20 Muffins
Cook Time
15 Minutes
Recipe by:
Joan Repato
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.
Ingredients
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
Muffins: Inclusions
Pistachio Glaze
Directions
Muffins
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.
Pistachio Glaze
Place ingredients in a bowl and whisk together until fully combined.
Pour the glaze on the muffins.
Recipe Note:
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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