Recipe: Lemon Pistachio Muffins

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 lemon glaze

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

 1/2 cup chopped Live Loud Candied Pistachios

Directions:

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