Lemon Pistachio Cornmeal Muffins
A lemony cornmeal muffin made a bit decadent by the nutty flavor of pistachio.
Yield: 12-15 muffins
  • ½ cup shelled pistachios, divided
  • 2 large eggs
  • ¾ cup greek yogurt
  • 2 tsp lemon juice
  • zest of ½ lemon
  • 3 oz unsalted butter, melted and cooled
  • ¾ cup all-purpose flour
  • 1¼ cups yellow cornmeal
  • 1 cup granulated sugar
  • 1 tsp salt
  • 2 tsp baking powder
  1. In the bowl of a food processor, pulse the pistachios until they are coarsely chopped. Set aside ¼ cup of the pistachios, but continue to process the rest of them until they are powdery.
  2. Heat the oven to 400. Line a standard muffin pan with cupcake liners.
  3. In a medium bowl, whisk the eggs. Add in the greek yogurt, lemon juice, lemon zest, and butter. Whisk until combined. Set aside.
  4. In a large bowl, whisk together the flour, cornmeal, sugar, salt, pulverized pistachios, salt and baking powder. Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Fold the dry ingredients into the wet ingredients until just combined.
  5. Fill each muffin cup about ¾ full. Sprinkle the tops with the coarsely chopped pistachios. Tap the bottom of the pan against a flat surface (counter or table) to make sure the batter is level and there are no air pockets. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Let cool for 10-15 minutes before removing from tin.
Adapted from Baked Elements
Nutrition Information
Serving size: 1 muffin
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/08/lemon-pistachio-cornmeal-muffins.html