Pistachio Lime Muffins

Much to my delight, I discovered a bag of pistachios in the cupboard AFTER the holidays.  Like most of the recipes I try, it has been a source of inspiration.  Today's take on pistachios comes in the form of muffins adapted from a recipe by Joanne of Eats Well with Others.  This is a thicker dough that results in a dense and filling muffin so maybe you will be able to stop at just one?  I had fun shooting this photo, one hand on the whisk the other on the camera.  The best part is that I used a whisk I got from a wedding shower a few years back that I thought I would never use.  It has definitely earned its place in the kitchen utensil drawer.

Pistachio Lime Muffins

Pistachio Lime Muffins

Adapted from Joanne of Eats Well With Others

  • 1/2 c roasted pistachios, shelled
  • 2 large eggs
  • 3/4 c vanilla greek yogurt
  • 2 tsp lime juice
  • zest of one lime
  • 6 T unsalted butter, melted and cooled
  • 2 c all-purpose flour
  • 1 c granulated sugar
  • 1 tsp salt (I used salted pistachios so omitted this)
  • 2 tsp baking powder

(Icing instructions at end of recipe)

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 c 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.

As featured on: Foodgawker