Yes to Yolks

a food journal

  • Home
  • Recipes
  • About
    • FAQs
  • Work with Me
  • Instagram

Pistachio-Chai Muffins with Lemon Glaze

January 20, 2014 by Molly 2 Comments

Pistachio-Chai Muffins with Lemon Glaze | Yes to Yolks

Happy Monday.

I am off from work today in honor of MLK day, and I’m celebrating with muffins. Fluffy, spicy, and nutty muffins.


Pistachio-Chai Muffins with Lemon Glaze | Yes to Yolks

I adore pistachios. They are one of the best nuts, in my opinion. I usually just eat them plain, simply roasted and salted…but lately, I’ve been trying to come up with ways to incorporate them into meals. Pistachio ice cream, by the way, doesn’t count as a meal…in some people’s books. I, however, could eat it every day for dinner and never get sick of it. It’s one of those ice cream flavors I didn’t come to appreciate until I was an adult. As a kid, it was rainbow sherbet, mint chocolate chip, and cookie dough. All the way.

Pistachio-Chai Muffins with Lemon Glaze | Yes to Yolks

I also adore Chai tea. It’s SUCH a comforting combo of flavors. I thought it would pair perfectly with the nuttiness of pistachios. Spicy and nutty. Yes.

Pistachio-Chai Muffins with Lemon Glaze | Yes to Yolks

I am normally an absolutely-no-nuts-in-my-baked-goods person. I mean, there is NOTHING worse than nuts in brownies or cookies. Blech. They just don’t belong. I don’t like walnuts or pecans anywhere near my banana muffins, either. So, these muffins are a bit of a departure for me. I have to say, the pistachios are not at all obnoxious in these muffins. They just work so perfectly with the spices of Chai and they are actually pretty tender as far as nuts go. I was pleasantly surprised.

Pistachio-Chai Muffins with Lemon Glaze | Yes to Yolks

These muffins bake up so fluffy and moist, they almost remind me of a cupcake. They are the perfect accompaniment to a hot cup of coffee or tea. Which is exactly how I’m going to enjoy them this morning. I suggest you do the same.

Pistachio-Chai Muffins with Lemon Glaze | Yes to Yolks

 

Pistachio Chai Muffins                         (makes 12 muffins)


 

For the Muffins:

1⅓ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 Chai blend tea bags, opened

1 tablespoon ground flax seed

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

Zest of 1 lemon

1 cup pistachios, finely chopped, DIVIDED

1 stick of butter, softened

⅔ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

 

For the Glaze:

Juice of 1 lemon

1 cup powdered sugar

 

For the Muffins:

Preheat the oven to 425°F. Grease a muffin pan or line the cups with paper liners.

Combine the flour, baking powder, salt, tea, flax, cinnamon, nutmeg, lemon zest, and ½ cup of the chopped pistachios in a large bowl.

Using a stand or hand mixer, cream together the butter and the sugar until fluffy. Add the eggs and continue to beat until the mixture is light and fluffy. Add the vanilla extract.

Alternately add in the dry ingredients and the buttermilk, mixing after each addition. Do not overmix the batter.

Scoop the batter into the prepared muffin pan and sprinkle the remaining ½ cup of pistachios over the top. Place the muffins in the oven and immediately reduce the oven temperature to 375°F. Bake for 15 minutes. Cool in the pan for 5-10 minutes and then remove to cool on a wire rack.

For the Glaze:

Whisk together the lemon juice and sugar until smooth. Lightly drizzle the glaze over the cooled muffins.

 

Pistachio-Chai Muffins with Lemon Glaze | Yes to Yolks

Share this!Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Tumblr
Tumblr
Email this to someone
email

Related

Filed Under: Breads & Doughs, Breakfast, Dessert, Healthy, Recipes, Vegetarian Tagged With: breakfast, chai tea, healthy, muffins, pistachio

« Pear Risotto with Crispy Prosciutto & Fried Sage
Spicy Lobster Noodle Bowls »

Comments

  1. Laura (Blogging Over Thyme) says

    January 21, 2014 at 8:58 pm

    These look so good Molly! Love the combination of chai and pistachio–and normally I’m totally there with you (no nuts in baked goods), but lately, I’ve been wanting to add them to more and more things. I like the texture 🙂

    Reply
    • Molly says

      January 22, 2014 at 8:04 am

      Thanks, Laura! Yeah, I’m more open to nuts in things than I ever have been before…except in brownies. No way. Not gonna happen!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food Advertising by logo

Hi there. I’m Molly. Welcome to my little space devoted to all things FOOD! More about me...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Privacy Policies

Recent Posts

  • Loaded Greek Chicken TotchosLoaded Greek Chicken Totchos
  • Caramelized Onion & Artichoke Dip CrostiniCaramelized Onion & Artichoke Dip Crostini
  • Chocolate & Cabernet MilkshakesChocolate & Cabernet Milkshakes
  • Cashew Butter & Chocolate Cereal TreatsCashew Butter & Chocolate Cereal Treats
  • Dark Chocolate & Red Wine TrufflesDark Chocolate & Red Wine Truffles
  • January FavoritesJanuary Favorites

Archives

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • RSS - Posts
  • RSS - Comments
logo
Food Advertising by
Food Advertising by logo

Connect

Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Copyright © 2019 Yes to Yolks