Lemon Pistachio Muffins | Peachy the Magazine

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large lemons, zested
• ½ cup roughly chopped raw pistachios
• 2 eggs
• 1 cup milk (for dairy-free, use low-fat coconut milk or soy milk)
• 2 tablespoons lemon juice
• ½ cup vegetable oil
• 1 cup powdered sugar
• 7 teaspoons lemon juice (2 tablespoons + 1 teaspoon)
• ¼ cup finely chopped pistachios