Easy Lemon Muffins with Pistachio-Lemon Streusel
These lemony muffins are the perfect way to start your day! They are light and moist, slightly crumbly, and not too sweet. Each muffin has a layer of pistachio-lemon streusel inside and on the top, adding the perfect crunch and an extra punch of lemon. Whip these muffins up for breakfast or as a snack in no time - no mixer necessary!
Equipment
- Muffin baking pan
- Small, medium, and large mixing bowls
- Wire whisk
- Rubber spatula or wooden spoon
- Muffin scoop optional
Ingredients
Streusel:
- ½ cup sugar
- 1 cup flour
- 6 tablespoons butter melted
- Zest of 1 large lemon about 1 tablespoon
- 1 tablespoon lemon juice from 1-2 lemons
- 1/3 cup pistachios chopped
- Pinch of salt
Muffins:
- 2 ¼ cups all-purpose flour 300 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup sugar
- ½ cup vegetable oil
- 2 eggs
- ¾ cup plain whole milk yogurt
- ½ teaspoon vanilla
- Zest of 1 large lemon about 1 tablespoon
- 1 tablespoon lemon juice from 1-2 lemons
Instructions
- Preheat the oven to 350°F. Line a muffin tin with baking liners, or spray generously with cooking spray.
- Make the streusel. Combine all the streusel ingredients, mixing with a fork until the texture is a thick, crumbly paste. Set aside.
- Make the muffin batter. In a large bowl, combine the flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together the sugar, oil, eggs, yogurt, vanilla, lemon juice, and zest until smooth.
- Add the wet ingredients into the dry, mixing gently with a whisk or spatula just until the batter is smooth and no dry spots remain. Be very careful not to overmix, or the muffins will become tough.
- Scoop about a tablespoon of batter into the bottom of each of the muffin cups. Crumble some streusel on top (about 2 teaspoons per muffin), then fill the muffin cups the rest of the way with batter. Crumble a generous amount of streusel on top of each muffin.
- Bake the muffins for 18-22 minutes (cooking time may vary from oven to oven), until a toothpick inserted in the center comes out clean. Keep an eye on the top of the muffins to make sure the pistachios don’t burn; tent the muffin tin with foil if you notice the tops getting too dark. Leave the muffins to cool in the pan for about 10 minutes, then remove them from the pan and leave to cool completely on a cooling rack.
TIPS
- I used Meyer lemons for this recipe, but any sort of lemon will be delicious.
- I tend not to use muffin tin liners and instead spray a generous amount of cooking spray. To freeze these muffins, I wrap them individually in parchment or plastic wrap, then place in a freezer bag. They should last a few months in the freezer (although we always eat them within a few days!).
