Scrumptious lemon pistachio muffins

10 minutes
Cooking time
30 minutes
  • ½ Cup a2 Milk® Half and Half
  • 3 Cups All-purpose flour
  • 1 Tbsp. Baking powder
  • ½ tsp. Baking soda
  • ¾ tsp. Kosher salt
  • 2 tsp. Ground cardamom
  • ½ Cup Butter, softened
  • 1 Cup Sugar
  • 2 Tbsp. Lemon zest
  • 2 Eggs
  • 1 Cup Homemade yogurt
  • 1 Tbsp. Fresh lemon juice
  • ¼ Cup Shelled pistachio nuts, finely chopped
  1. Preheat the oven to 350 degrees and prepare a giant muffin tin with oil, cooking spray or paper liners.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cardamom.
  3. Separately, beat the butter, sugar, and lemon zest until fluffy. Gradually incorporate the eggs, half and half, yogurt, and lemon juice.
  4. Combine the dry and wet ingredients.
  5. Fill the wells of the prepared muffin tin to the top. Sprinkle with chopped pistachios and bake for 25-30 minutes until the muffin tops are golden.
  6. Remove the muffins from the tin and allow them to cool on a rack for 15 minutes.

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