Home Baked Lemon Pistachio Muffins are quick and easy to make. They are perfect for breakfast or with soup or salad at lunch or dinner.
I’ve been on a serious homemade muffin kick lately. It’s no secret that I love making easy muffin recipes. One of the recipes
It seems like winter will never end. We’ve had 7 weeks of snow in a row and now it’s raining! Weather like that just makes me want to bake. Does it do that to you? What do you do to stay sane with weather like this?
Lemon just brightens anything up, including me! I especially like baked goods with lemon flavors such as these simple lemon muffins with glaze and pistachios! It reminds me of spring so I thought it was fitting when I decided we needed a new easy muffins recipe to go with the Thick Cheesy Baked Potato Soup that I made. Oh, the combination was GLORIOUS!
I totally understand how busy you are so if you don’t have time for my helpful tips and delicious recipe ideas, just scroll to the bottom of the page where you can find the printable recipe card.
Making homemade muffins from scratch isn’t difficult. If you think about it, store-bought muffin mixes are just the dry ingredients and YOU add the wet ingredients such as egg, milk, oil, and extracts. You are buying very basic ingredients that you may already have on-hand such as flour, sugar, salt and a leavener (baking soda and baking powder). I’m all for convenience so use what is right for you.
What is the best kind of flour to use to make muffins?
All-purpose flour is perfectly fine for muffin recipes. The impact of the kind of flour that you use in some finer desserts or sturdier bread recipes is more measurable. It’s based on the protein content. The higher the protein content, the sturdier or stronger the flour. There are several references for explaining the differences in flour such as Fine Cooking.
What is the difference between muffins and cupcakes?
My first thought is it’s perfectly acceptable to eat them for breakfast! But in all seriousness this is what the differences generally are:
|Flavor||Sweet or Savory||Sweet|
|Topping||None, streusel, glaze||Frosting|
|Served||Breakfast, with meal||Dessert|
If you liked these easy muffins, leave me a comment and a 5-star rating! Here are a few more recipes that I think you will like.
- Homemade Basic Muffin Recipe – Hostess At Heart
- Gluten-Free Coconut Muffins – Life Currents
- Big Batch Whole Wheat Harvest Muffins – Hostess At Heart
- Double Chocolate Banana Muffins – An Affair From The Heart
- Easy Blueberry Muffins with Orange Pecan Crumble – Girl Heart Food
Here are a few things you may need
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- 12-cup Non-stick muffin pan – I love these muffin pans and have three of them so I can get them all filled and baked at once. They’re great for egg cups too!
- Mini-Prep Food Processor – This little genius is a work-horse in my kitchen. I love that I don’t have to drag my big heavy one out when I want to chop nuts or veggies.
- Scoops – Wonder how those cookies are the same size? Scoops and I use them for my cupcakes too!
Home Baked Lemon Pistachio Muffins have a soft and tender crumb and are drizzled with a sweet lemon drizzle are perfect for breakfast or with a cup of soup at lunch and dinner.
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups whole milk
- 1 egg large
- 1 lemon juice and zest
- 1 tsp lemon extract
- 3/4 cup sugar
- 1/2 cup pistachios coarsely ground
- 1 tbsp flour
- 1/4 cup whole milk
- 1/2 tsp lemon extract
- 1 cup powdered sugar
Preheat oven to 350°F. Grease or line 2 12-cup muffin tins with oil, butter, or a non-stick cooking spray or insert cupcake liners.
Combine milk and the juice from one lemon together and set aside. This will become buttermilk after about 5 minutes.
In a large bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
In the bowl of an electric stand mixer, combine sugar, lemon juice-milk mixture, and egg. Blend together and then add lemon zest and lemon extract. Blend until smooth.
Gradually add dry ingredients to wet ingredients.
Combine ground pistachios with 1 tablespoon of flour. Fold this mixture into the batter. The flour helps the pistachios to stay suspended throughout the batter.
Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the muffin pan and let them cool on a wire rack.
Combine the glaze ingredients together. The consistency should resemble maple syrup. If it’s too thick to drizzle add more milk. If it’s too thin add powdered sugar.
Lightly shake a fork dipped in the glaze over the top of the muffins.
Store muffins in an airtight container. They may also be frozen.
The flour in the pistachios will keep it suspended in the batter.
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Thank you from the bottom of my heart for spending some time with me today!