pistachio lemon muffins
Prep: 5min | Baking: 25-30min
* Similar recipe as the pistachio lemon cake, just put together differently.
60g pistachios, shelled
125g butter, room temperature
1 tbsp grated lemon zest
1 tsp vanilla sugar
2 small-medium eggs
1/2 tsp salt
4 tbsp lemon juice
Optional: 1/2 tsp baking powder
For the frosting:
50g icing sugar
3 tbsp lemon juice
Heat oven at 190°C.
Roast pistachios 10 min, and allow to cool before pulsing to a powder.
Lower oven heat to 175°C.
Beat butter together with sugar.
Add the pistachios, lemon zest, vanilla, eggs, salt, baking powder (if using), half the flour, lemon juice, the remaining flour.
Spoon the batter into a muffin tray lined with paper liners, and bake 25-30 min.
Allow muffins to rest in the tray for 15 min before removing them onto a wire rack to cool.
For the frosting, add lemon juice to the icing sugar until it's a nice gooey consistency and then brush it over the muffins.