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Overhead shot of lemon pistachio muffins arranged in a line

Lemon Pistachio Muffins with Lemon Glaze and Candied Pistachios

These Lemon Pistachio Muffins are topped with a sweet lemon glaze and a sprinkle of candied pistachios! The muffins are sweetened with maple syrup, and they get their tender, moist crumb from Greek yogurt and a mixture of coconut oil and butter! They're the perfect treat to make to have around during the holidays for brunch or for snacking!

Course Breakfast, Breakfast/Snack, Brunch, Snack
Keyword bakery style lemon muffins, healthy lemon muffins, healthy pistachio muffins, lemon muffins, lemon muffins with glaze, lemon muffins yogurt, lemon pistachio muffins, pistachio muffins
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 - 13 muffins
Author Molly | Spices in My DNA

Ingredients

For the muffins

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup pure maple syrup
  • 1/2 cup coconut oil, melted and cooled
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • zest of 2 lemons
  • 1/2 cup plain Greek yogurt
  • 1/3 cup milk
  • 1/3 cup pistachios, chopped

For the candied pistachios

  • 1/2 cup roasted, salted pistachios, chopped
  • 1 tablespoon light brown sugar or coconut sugar
  • 2 teaspoons pure maple syrup
  • 1 teaspoon coconut oil, melted
  • pinch of salt

For the lemon glaze

  • 1 cup powdered sugar
  • zest of 1/2 a lemon
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Preheat oven to 375℉. Spray a standard muffin tin liberally with cooking spray. Set aside.

  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a separate medium mixing bowl, whisk together the maple syrup, butter, and coconut oil until combined. Add the eggs and vanilla and whisk until smooth. Add the lemon zest, Greek yogurt, and milk, and whisk until mixture is completely smooth. Gradually add the dry ingredients into the wet, mixing with a rubber spatula until just combined. Fold in the pistachios.

  3. Scoop batter into muffin tins using a 1/3 cup measure, filling them 3/4 of the way. Bake for 15-17 minutes, or until tops are set and golden brown. Let muffins cool for 5 minutes in the tins, then remove and let cool completely on a cooking rack. Lower oven temperature to 350℉ for the pistachios.

  4. While muffins are cooling, make the candied pistachios. Line a rimmed baking sheet with parchment. Place the pistachios on the baking sheet. In a small bowl, stir together the brown sugar, maple syrup, coconut oil, and salt. Pour mixture over the pistachios and toss to coat. Bake for 5-6 minutes, until golden and caramelized. Let cool for 15-20 minutes before breaking them apart.

  5. While pistachios are cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Pour the glaze over the cooled muffins, and immediately sprinkle with the candied pistachios. Sometimes I like to finish them off with a little lemon zest for extra lemony goodness!