Makes 12 muffins
Pistachio Lime Muffins
Adapted from Joan of Eats Well With Others
- 1/2 cup roasted pistachios, shelled
- 2 large eggs
- 3/4 c vanilla greek yogurt
- 2 tsp lime juice
- Zest of one lime
- 6 tbsp unsalted butter, melted and cooled
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp salt (I used salted pistachios so omitted this)
- 2 tsp baking powder
– Preheat oven to 400 degrees. Line one standard muffin tin with paper liners.
– Pulse pistachios in a food processor until coarsely chopped. Remove 1/4 c of the pistachios to use later for the topping. Process the remaining nuts until powdery.
– In a medium bowl, whisk the eggs. Add in the yogurt, lime juice & zest, and butter, whisk until combined and set aside.
– In a large bowl, whisk together the dry ingredients. Make a well in the middle and add the wet ingredients and fold in to the dry until just combined. With a 1/4 measuring cup, fill each muffin cup this is about 3/4 full. Sprinkle the chopped nuts on the top of the muffin batter. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
To make the icing:
- 1/2 cup of powdered sugar
- 1/2 tsp lime zest
- 1/2 tsp juiced lime
- 3 tsp water (plus more for desired consistency)
– In a small bowl, combine sugar, zest, juice and water with a small whisk. Add water in 1/2 tsp increments until desired consistency is reached.