Lemon Pistachio Muffins (Candied Pistachio Topping!)

Get ready for a burst of bright, nutty flavor with these incredible Lemon Pistachio Muffins! These aren’t your average muffins – they feature a super moist, tender crumb thanks to Greek yogurt and a blend of butter and coconut oil, are naturally sweetened with maple syrup, packed with lemon zest and pistachios, and finished with a tangy lemon glaze and crunchy homemade candied pistachios. I absolutely adore the combination of lemon and pistachio, and these Lemon Pistachio Muffins are the perfect treat for spring brunches, afternoon snacks, or anytime you want something truly special. Baking these on a lovely spring day like today, May 1st, just feels right!

Why You’ll Love These Lemon Pistachio Muffins

• Incredible Flavor Combination: Bright, zesty lemon pairs perfectly with the nutty, unique flavor of pistachios.
• Super Moist & Tender: Greek yogurt, oil, and butter create an exceptionally moist crumb.
• Naturally Sweetened (Mostly): Sweetened primarily with maple syrup in the muffin base.
• Candied Pistachio Topping: The homemade candied pistachios add an irresistible sweet crunch and elevate the muffins.
• Perfect Anytime Treat: Great for breakfast, brunch, snacks, or even a light dessert.

Ingredients for Lemon Pistachio Muffins

Here’s what you’ll need to bake these delightful muffins. The full list with measurements is in the recipe card below.

Muffins

• All-purpose flour (Dry Ingredient)
• Baking soda (Leavening Agent)
• Baking powder (Leavening Agent)
• Salt (Seasoning)
• Pure maple syrup (Sweetener)
• Coconut oil, melted and cooled (Fat)
• Unsalted butter, melted and cooled (Fat)
• Large eggs, room temperature (Binder)
• Vanilla extract (Flavoring)
• Zest of lemons (Flavoring)
• Plain Greek yogurt, room temperature (Dairy)
• Milk, room temperature (Dairy)
• Pistachios, chopped (Nuts)

Candied Pistachios

• Roasted, salted pistachios, chopped (Nuts)
• Light brown sugar or coconut sugar (Sweetener)
• Pure maple syrup (Sweetener)
• Coconut oil, melted (Fat)
• Pinch of salt (Seasoning)

Lemon Glaze

• Powdered sugar (Sweetener)
• Zest of lemon (plus more for garnish) (Flavoring)
• Freshly squeezed lemon juice (Acid)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the specific balance of flavors in these Lemon Pistachio Muffins, but here are some variations:

• Different Nuts: Use chopped almonds or walnuts instead of pistachios in the muffin and/or topping.
• Add Berries: Fold ½ cup of fresh blueberries or raspberries into the batter along with the pistachios.
• Orange Pistachio: Use orange zest and juice instead of lemon for a different citrus pairing.
• Skip the Candied Nuts: If short on time, simply top the glazed muffins with plain toasted pistachios.
• Make it Dairy-Free: Use plant-based Greek yogurt alternative, plant-based milk, and vegan butter substitute.

How to Make Lemon Pistachio Muffins

Let me show you how to make these amazing Lemon Pistachio Muffins step-by-step:

Prep Oven and Tins

1. First, I preheat my oven to 375°F (190°C).
2. I liberally spray a standard 12-cup muffin tin with cooking spray or line it with paper liners. I set it aside.

Mix the Muffin Batter

1. Combine Dry Ingredients: In a large mixing bowl, I whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. I set this aside.
2. Combine Wet Ingredients: In a separate medium mixing bowl, I whisk together the pure maple syrup, melted and cooled butter, and melted and cooled coconut oil until combined. Then, I add the eggs and vanilla extract and whisk thoroughly until the mixture is smooth.
3. I add the lemon zest, Greek yogurt, and milk to the wet ingredients and whisk again until the mixture is completely smooth.
4. Combine Wet and Dry: I gradually add the dry ingredients into the wet ingredients, folding them together gently with a rubber spatula just until combined. Be careful not to overmix – a few streaks of flour are okay!
5. Fold in Pistachios: Lastly, I gently fold in the chopped pistachios until they are evenly distributed.

Bake the Muffins

1. Using a ⅓ cup measure or a large cookie scoop, I scoop the batter into the prepared muffin tins, filling each cup about ¾ of the way full.
2. I bake for 15-17 minutes, or until the tops are set, lightly golden brown, and a toothpick inserted into the center comes out clean.
3. I let the muffins cool in the tins for about 5 minutes.
4. Then, I carefully remove them from the tins and let them cool completely on a cooling rack.
5. While they cool, I lower the oven temperature to 350°F (175°C) for the pistachios.

Make the Candied Pistachios

1. While the muffins are cooling, I prepare the delicious topping. I line a rimmed baking sheet with parchment paper.
2. I place the chopped roasted, salted pistachios on the baking sheet.
3. In a small bowl, I stir together the brown sugar (or coconut sugar), maple syrup, melted coconut oil, and a pinch of salt.
4. I pour this mixture over the pistachios on the baking sheet and toss them well to ensure they are evenly coated.
5. I bake these at 350°F (175°C) for 5-6 minutes, just until the coating looks golden and caramelized. Watch them closely as the sugar can burn quickly!
6. I let the candied pistachios cool completely on the baking sheet for 15-20 minutes before breaking apart any large clusters.

Make the Glaze

1. While the pistachios cool, I whip up the simple lemon glaze. In a medium bowl, I whisk together the powdered sugar, lemon zest, and freshly squeezed lemon juice until smooth and it reaches a nice drizzling consistency.

Glaze and Top the Muffins

1. Once the Lemon Pistachio Muffins are completely cool, I pour or drizzle the lemon glaze over the tops.
2. Immediately, while the glaze is still wet, I sprinkle the cooled candied pistachios generously over the glaze.
3. Optional: I sometimes like to finish them off with a tiny bit more fresh lemon zest over the top for extra lemony goodness and visual appeal!

Tips and Tricks for the BEST Muffins

Here are my secrets for making these Lemon Pistachio Muffins truly exceptional:

• Don’t Overmix: The key to tender muffins! Mix the batter just until the dry ingredients disappear.
• Room Temperature Wet Ingredients: Using room temperature eggs, yogurt, and milk helps the batter emulsify properly for a better texture.
• Cool Ingredients: Ensure the melted butter and coconut oil have cooled slightly before adding them to the eggs.
• Candied Pistachio Watch: Keep a close eye on the pistachios when baking the topping – the maple/brown sugar mixture can burn quickly.
• Cool Muffins Completely: Let the muffins cool 100% before glazing so the glaze sets nicely on top instead of soaking in.

How to Serve

These Lemon Pistachio Muffins are perfect served:

• For Breakfast or Brunch: An elegant and flavorful addition to any morning spread.
• As an Afternoon Snack: Delicious with a cup of tea or coffee.
• For Parties or Showers: A beautiful and tasty treat for guests.
• As a Light Dessert: A lovely end to a meal.

Serve at room temperature.

Make Ahead and Storage

• Muffins: Baked and cooled (unglazed) muffins can be stored in an airtight container at room temperature for 2 days or frozen for up to 3 months. Thaw before glazing.
• Candied Pistachios: Store cooled candied pistachios in an airtight container at room temperature for up to a week.
• Glaze: The glaze can be made ahead and stored covered in the fridge; let come towards room temperature or warm slightly to make it drizzle-able.
• Frosted Muffins: Store glazed and topped muffins in an airtight container at room temperature for up to 3 days.

FAQs about Lemon Pistachio Muffins

• Can I use a different type of nut?
  • Yes, almonds or walnuts would also work well in place of pistachios, both in the muffin and for the candied topping.
• Can I make these gluten-free?
  • Yes, substitute a quality 1-to-1 gluten-free baking blend for the all-purpose flour.
• My glaze is too thick/thin. How do I fix it?
  • If too thick, add more lemon juice, ½ teaspoon at a time. If too thin, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency for these Lemon Pistachio Muffins.

Enjoy these bright, nutty, moist, and absolutely delicious Lemon Pistachio Muffins with Candied Pistachios! They are a truly special treat.

Lemon Pistachio Muffins with Lemon Glaze and Candied Pistachios

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8–10 1x
• Category: Breakfast, Breakfast/Snack, Brunch, Snack, Muffins, Dessert
• Cuisine: American

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Description

These Lemon Pistachio Muffins are topped with a sweet lemon glaze and a sprinkle of crunchy 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!

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Ingredients

Scale 1x2x3x

For the Candied Pistachios:

• 1/2 cup roasted, salted pistachios, roughly chopped
• 1 tablespoon light brown sugar (or coconut sugar)
• 2 teaspoons pure maple syrup
• 1 teaspoon coconut oil, melted
• Pinch of salt (omit if pistachios are very salty)

For the Lemon Pistachio Muffins:

• 1 3/4 cups (219g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup (158ml) pure maple syrup
• 1/2 cup (118ml) coconut oil, melted and cooled
• 4 tablespoons (1/4 cup) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• Zest of 2 lemons
• 1/2 cup plain Greek yogurt, room temperature
• 1/3 cup milk, room temperature
• 1/3 cup chopped pistachios (raw or roasted/unsalted)

For the Lemon Glaze:

• 1 cup (120g) powdered sugar (confectioners’ sugar), sifted
• Zest of 1/2 a lemon
• 2 tablespoons freshly squeezed lemon juice

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Instructions

1. Make the Muffin Batter:

• Preheat and Prep: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or spray generously with nonstick cooking spray. Set aside.
• Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
• Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the pure maple syrup, melted (and cooled) butter, and melted (and cooled) coconut oil until combined. Add the room-temperature eggs and vanilla extract; whisk until smooth. Whisk in the lemon zest, room-temperature Greek yogurt, and room-temperature milk until the mixture is completely smooth.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding together gently with a rubber spatula until just combined. Do not overmix.
• Fold in Pistachios: Gently fold in the 1/3 cup of chopped pistachios.

2. Bake the Muffins:

• Fill Muffin Cups: Scoop the batter evenly into the prepared muffin cups using a 1/3 cup measure or a large cookie scoop, filling them about 3/4 of the way full.
• Bake: Bake for 15-17 minutes, or until the tops are set, lightly golden brown, and a toothpick inserted into the center comes out clean.
• Cool Muffins: Let the muffins cool in the tins for 5 minutes before transferring them to a wire cooling rack to cool completely.
• Adjust Oven Temp: Lower the oven temperature to 350°F (175°C) for the candied pistachios.

3. Make the Candied Pistachios:

• Prepare: Line a small rimmed baking sheet with parchment paper. Place the 1/2 cup chopped roasted, salted pistachios on the baking sheet.
• Make Coating: In a small bowl, stir together the brown sugar (or coconut sugar), 2 teaspoons maple syrup, 1 teaspoon melted coconut oil, and a pinch of salt (optional).
• Coat and Bake: Pour the mixture over the pistachios on the baking sheet and toss to coat evenly. Spread into a single layer. Bake at 350°F (175°C) for 5-6 minutes, watching carefully, until golden and caramelized.
• Cool and Break: Let the candied pistachios cool completely on the baking sheet for 15-20 minutes. Once cool and hardened, break them apart into small pieces.

4. Make the Lemon Glaze:

• While the pistachios are cooling, make the glaze. In a medium bowl, whisk together the sifted powdered sugar, lemon zest, and freshly squeezed lemon juice until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add more powdered sugar.

5. Glaze and Garnish Muffins:

• Glaze: Once the muffins are completely cool, drizzle or spoon the lemon glaze over the tops.
• Garnish: Immediately sprinkle the glazed muffins with the cooled candied pistachios. Optional: Add a little extra fresh lemon zest on top. Let the glaze set before serving.

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Notes

• Room Temperature Ingredients: Using room-temperature eggs, Greek yogurt, and milk helps the batter mix evenly.
• Measuring Flour: Spoon and level the flour for accuracy.
• Pistachios: Use roasted/salted pistachios for the candied topping for a sweet & salty contrast. Use raw or unsalted roasted pistachios inside the muffins.
• Cooling: Ensure muffins are completely cool before glazing, otherwise the glaze will melt and slide off. Ensure candied pistachios are cool before adding to glazed muffins.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days. Store leftover candied pistachios separately in an airtight container.