Cardamom and lemon add a unique flavor profile to these classic muffins. Perfect for small batch baking, this recipe makes 6 muffins.
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3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 Half Stick (1/4 cup) Land O Lakes® Butter, melted
1 large Land O Lakes® Egg, lightly beaten
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1 small (1 cup) shredded zucchini
1/3 cup roasted, salted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon lemon juice
1/4 teaspoon freshly grated lemon zest
1/4 cup chopped pistachios, if desired
Heat oven or toaster oven to 350°F. Place paper baking cups into 6 muffin pan cups; set aside.
Combine flour, sugar, cardamom, baking powder, baking soda and salt in medium bowl, mix well. Add melted butter, egg, lemon zest and vanilla to flour mixture; stir just until moistened. Gently stir in zucchini and pistachios.
Divide batter evenly among muffin cups, filling each about one-half full. Bake 20-23 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
Combine powdered sugar, lemon juice and lemon zest in small bowl. Spoon glaze over cooled muffins. Sprinkle with pistachios, if desired. Let set.
Love to bake, but end up finishing every crumb yourself? These small batches of desserts satisfy the enjoyment of baking and the craving for something sweet.