Peachy the Magazine

Lemon Pistachio Muffins

Featured in our Spring 2024 Food + Entertaining article, A Splendid Luncheon to Remember, these lemon pistachio muffins are moist and packed with big flavor! This easy muffin recipe is one you’ll want to make all spring long. The mild flavor and crunch of pistachios is the perfect compliment to the tangy lemon flavor and the sweet lemony glaze.

Lemon Pistachio Muffins
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Lemon Pistachio Muffins

Servings

18

servings

For this menu, only use enough glaze for a few pistachios to stick to the top. You don’t
want the muffins to be too sweet.

Ingredients

  • For the muffins:

  • 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

  • For the glaze:

  • 1 cup powdered sugar

  • 7 teaspoons lemon juice (2 tablespoons + 1 teaspoon)

  • ¼ cup finely chopped pistachios

Directions

  • To make the muffins:
  • Preheat oven to 375 degrees. Line 18 muffin cups with paper liners.
  • Add the flour, sugar, baking powder and salt to a large bowl and combine with a wire whisk.
  • Zest the two lemons over the bowl of the dry ingredients using a lemon zester, then add the roughly chopped pistachios and whisk the mixture into the bowl with the other dry ingredients.
  • In a separate bowl, combine the eggs, milk, lemon juice and oil and whisk together with a fork. Dump this into the dry ingredients and combine the wet and the dry ingredients together gently with a rubber spatula. Be careful not to over mix! Stop combining as soon as you see the flour disappear.
  • Divide the thick batter evenly between 18 muffin cups. Bake the muffins for 19 to 22 minutes or until the tops begin to brown just slightly and the muffins spring back when you touch them gently.
  • To make the glaze:
  • While the muffins are cooling, prepare the glaze by adding the powdered sugar and lemon juice to a small bowl and whisking until smooth.
  • When the muffins are completely cool, drizzle a small amount of the glaze over each muffin, sprinkle some chopped pistachios over the top and serve.

Notes

  • Recipe from Chrissie Baker, The Busy Baker
  • These muffins keep well at room temperature in an airtight container for about 3 days. Freeze in an airtight container or freezer bag for up to 3 months.