Lemon Pistachio Muffins
Featured in our Spring 2024 article, A Splendid Luncheon to Remember, these lemon pistachio muffins are moist and packed with big flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.
Cooking tools:
- Oven
- Muffin tin
- Paper muffin liners
- Mixing bowl
- Whisk
- Lemon zester
- Chef's knife
- Cutting board
- Fork
- Spatula
- Measuring cup
- Measuring spoon
- Cooling rack
- Airtight container
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
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