Home Baked Lemon Pistachio Muffins have a soft and tender crumb and glazed with a fresh lemon drizzle. They're the perfect bakery treat when you're craving something a little sweet.
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.
Muffins
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.
Glaze
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.
Notes
The flour in the pistachios will keep them suspended in the batter. This recipe will make about 30 mini muffins.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.