Muffins are quite possibly my favourite thing to bake. They're so easy and quick and endlessly versatile, depending on your taste and cravings. And they're the perfect way to showcase seasonal flavours! I'm just loving anything flavoured with lemon lately. I'm flavouring desserts with it, putting it in my water and iced tea, using it in marinades, on roasted potatoes, in rice dishes, and now in muffins. I think I might have a problem.
These muffins taste so fresh: the mild flavour and crunch of the pistachios is the perfect compliment to the tangy lemon flavour and the sweet lemony glaze. Top them with some more fresh chopped pistachios and they're the perfect sweet summer snack!
For the muffins:
2 1/2 cups all purpose flour
1 cup white sugar
1 tbsp baking powder
1 tsp salt
zest of 2 lemons
1/2 cup roughly chopped raw pistachios
1 cup milk (I often use low fat coconut milk or soy milk in this recipe to make it dairy-free)
2 tbsp lemon juice
1/2 cup vegetable oil
For the glaze:
1 cup powdered sugar
2 tbsp + 1 tsp lemon juice
1/4 cup finely chopped pistachios
Preheat your oven to 375 degrees Fahrenheit.
Add the flour, sugar, baking powder, and salt to a large bowl and combine them with a wire whisk.
Zest the two lemons over the bowl of the dry ingredients using a microplane zester (this is the one I use. It's awesome and very inexpensive).
Add the roughly chopped pistachios. It's okay if there are some large pieces, some small pieces and even some whole pieces.
Whisk these into the dry ingredients.
In a separate bowl combine the eggs, milk, lemon juice and oil and whisk them 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 lined with paper liners.
Bake the muffins at 375 degrees Fahrenheit for about 19-22 minutes or until the tops begin to brown just slightly and the muffins spring back when you touch them gently.
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!
Each muffin is only 6 Weight Watchers PointsPlus, which is less than half the PointsPlus values you'd consume in a typical coffee shop muffin (and probably double the flavour!)!
I hope you enjoy this recipe! Let me know in the comments below, what's your favourite summer muffin flavour?
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