- Difficulty
- Easy
- Preparation
- 10 minutes
- Cooking time
- 30 minutes
- Servings
- 1
- 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
- Preheat the oven to 350 degrees and prepare a giant muffin tin with oil, cooking spray or paper liners.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cardamom.
- Separately, beat the butter, sugar, and lemon zest until fluffy. Gradually incorporate the eggs, half and half, yogurt, and lemon juice.
- Combine the dry and wet ingredients.
- 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.
- Remove the muffins from the tin and allow them to cool on a rack for 15 minutes.
