Elegant Lemon Pistachio Muffins: A Zesty & Easy Cupcake Recipe from Oh Sweet Day!
Step into a world of delightful flavors with these Lemon Pistachio Muffins, a treat so elegant they rival cupcakes, yet so simple they come together in the time it takes to whip up a batch of everyday muffins. Perfect for any gathering, from a laid-back weekend brunch to a festive birthday celebration, these zesty, nutty delights are sure to impress and satisfy any sweet craving.
My passion for incorporating nuts into desserts is hardly a secret. In fact, it’s a defining characteristic of my baking style, a point that has been kindly pointed out to me on more than one occasion! Walk into my kitchen, and you’ll find an entire refrigerator shelf dedicated to an impressive collection of bulk-sized bags filled with various nuts – almonds, walnuts, pecans, hazelnuts, and, of course, pistachios. This isn’t just a habit; it’s a fundamental part of my approach to creating truly memorable sweet treats. Nuts bring an unparalleled depth of flavor, a delightful textural contrast, and a welcome boost of nutritional value to any dessert. Their versatility is truly astounding; I’ve yet to encounter a dessert concept where nuts don’t elevate the experience, transforming something ordinary into something extraordinary. Whether it’s the rich earthiness of walnuts in a brownie, the subtle sweetness of almonds in a cake, or the vibrant color and delicate crunch of pistachios, these humble ingredients consistently prove to be indispensable, enhancing every bite.
Given my deep appreciation for nuts, it was inevitable that I would be drawn to Fanny Lam’s exquisite new dessert cookbook, Oh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats, Festive Desserts. As I savored each page, I found myself bookmarking numerous recipes that elegantly feature nuts, positioning them as the stars of the show rather than mere afterthoughts. Among my top picks was an alluring Orange Almond Cake with Crème Fraîche, a dessert I can already envision gracing my holiday brunch table, offering a sophisticated and sweet finale. Then there was the Chocolate Cream Hazelnut Tart – an absolute must-make. Chocolate and hazelnut are, in my opinion, one of the most divine flavor pairings in the entire dessert world, and Fanny’s rendition looks utterly irresistible. But the recipe that truly captured my attention and felt like it was personally crafted for me was her Lemon Pistachio Muffins. This recipe perfectly marries two of my most cherished baking ingredients: bright, zesty citrus fruits and wholesome, flavorful nuts. It was a match made in culinary heaven, a promise of a dessert that would speak directly to my palate.
Muffin or Cupcake? A Versatile Treat for Any Time of Day
Fanny Lam’s decision to call these delightful creations “Lemon Pistachio Muffins” is ingenious. It immediately grants them a wonderful versatility, offering permission to serve them at any hour – from a bright and early breakfast indulgence to a sophisticated after-dinner dessert. Beyond their flexible serving times, this naming also highlights their ease of preparation. True to muffin form, this recipe is remarkably quick to assemble: simply combine the dry ingredients in one bowl, the wet ingredients in another, gently fold them together, and you’re ready to bake. The straightforward process makes them a fantastic choice for busy bakers or anyone looking for a satisfying sweet without a lengthy commitment.
However, let’s be entirely transparent and acknowledge these sweet treats for what they truly are at heart: exquisite cupcakes. While they possess the humble charm and quick preparation of muffins, their refined flavor profile and delightful texture firmly place them in the realm of celebratory desserts. If you’ve ever encountered someone who claims to dislike cupcakes – perhaps echoing the sentiment I often hear that they are merely “frosting stands” – then these Lemon Pistachio Cupcakes are precisely what they need to try. They boast a wonderfully light and tender crumb, reminiscent of a perfectly baked cake, bursting with an invigorating lemon flavor thanks to a generous infusion of both fresh lemon juice and fragrant zest. Each bite is further enhanced by the delicate crunch and beautiful visual appeal of finely chopped pistachios, adding an unexpected layer of texture and a cheerful pop of vibrant green color. These aren’t just any cupcakes; they are a delightful revelation.
Elevating the Experience: A Luxurious Lemon Cream Cheese Buttercream
While Fanny’s original recipe suggests a smart and elegant lemon glaze for her Lemon Pistachio Muffins, I decided to take a slightly different approach to unequivocally assert their dessert status. For me, a truly indulgent treat often calls for something a little more substantial, a topping that amplifies the celebratory feel. So, I opted to generously pipe these beauties with a luscious, fluffy lemon cream cheese buttercream. This wasn’t just a whim; the rich, tangy cream cheese perfectly complements the bright citrus notes of the lemon and the subtle earthiness of the pistachios, creating a harmonious symphony of flavors that elevate each bite.
The combination of the velvety buttercream and a sprinkle of vibrant, crushed pistachios transforms these simple muffins into a truly festive creation. Don’t you agree? The visual appeal alone makes them ideal for special occasions. Imagine these adorned cupcakes as the centerpiece of a birthday party spread, or as a charming addition to an afternoon tea. The soft, tangy frosting, combined with the moist, lemony cake and crunchy pistachios, offers a multi-textured experience that is nothing short of divine. I would, without a moment’s hesitation, serve them at any festive gathering, knowing they would be met with oohs and aahs of delight.
Discovering Fanny Lam: A Master Baker’s Journey to “Oh Sweet Day!”
My admiration for Fanny Lam’s baking artistry began years ago when I first started following her on Instagram. I was immediately captivated, bordering on obsessed, with the sheer perfection of her shortbread tartlets and cookies. Her feed was a constant source of inspiration, showcasing these meticulously crafted, delightful treats, which she expertly sells through her online shop and at bustling farmers’ markets across Vancouver. It was abundantly clear that she was not just a baker, but a true shortbread expert – a reputation solidified by her impressive feat of rolling out over ten thousand shortbread cookies every single holiday season. Such dedication and skill are truly remarkable and speak volumes about her mastery.
For a long time, the desire to unlock the secrets behind her picture-perfect recipes gnawed at me. I often wondered if her methods were closely guarded secrets, too precious to share. Imagine my absolute delight when I discovered that she had decided to open up her culinary world and share her invaluable tips and techniques in her cookbook, Oh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats, Festive Desserts. This comprehensive collection is a treasure trove, and I literally cannot wait to put her recipes, especially those for her iconic shortbread, to the test in my own kitchen. I have a strong feeling that these recipes will become beloved staples, gracing my table regularly for many months, and likely years, to come, bringing joy to countless occasions.
A Culinary Gem: Why “Oh Sweet Day!” Belongs in Your Kitchen
Fanny’s collection of sweets within Oh Sweet Day! is genuinely heartwarming and inspiring, bringing a smile to my face with every page turn. The sheer breadth of recipes is impressive, featuring an extensive range of cakes, comforting breads, delightful breakfast treats, classic pies, intricate tarts, irresistible cookies, fun donuts, and satisfying bars. Whether you’re a seasoned baker or just starting your culinary journey, you are guaranteed to discover new favorites that will quickly become cherished traditions in your home. Each recipe is thoughtfully crafted, blending creativity with vibrant visuals, making the baking process an absolute joy.
What truly sets this cookbook apart, however, is the clarity and helpfulness of its instructions. Fanny has a knack for demystifying even the most complex techniques, presenting them in a straightforward, easy-to-follow manner. For those trickier steps, such as mastering a perfect lattice pie, she has even included brilliant step-by-step photographs, providing invaluable visual guidance that builds confidence in any baker. If you possess a love for baking, or even just a desire to explore the art of creating beautiful desserts, I wholeheartedly recommend getting your hands on a copy of Oh Sweet Day! A Celebration Cookbook. Better yet, consider gifting it to a loved one who shares your passion. Who knows, perhaps their newfound inspiration will lead them to bake you something wonderfully sweet in return, a delicious thank you that tastes of shared joy and culinary adventure!
Pin Recipe
Lemon Pistachio Cupcakes
Ingredients
For the Lemon Pistachio Cupcakes
- 2 cups 500 ml all-purpose flour
- 3/4 cup 180 ml sugar
- 1 tsp 5 ml baking powder
- 1 tsp 5 ml baking soda
- 1/2 tsp 2 ml kosher salt
- 2 eggs room temperature
- 1 cup 250 ml milk, room temperature
- 1/2 cup 125 ml unsalted butter, melted and cooled
- 1 tbsp 15 ml finely grated lemon zest (about 1 lemon)
- 1/4 cup 60 ml freshly squeezed, strained lemon juice (about 1 lemon)
- 1/2 cup 125 ml shelled pistachios, roughly chopped
For the Lemon Cream Cheese Buttercream
- 1/2 cup 125 ml unsalted butter, room temperature
- 1/4 cup 60 ml cream cheese, room temperature
- 1 tbsp 15 ml freshly squeezed, strained lemon juice
- 3 cups 750 ml powdered sugar, sifted
To serve
- 1/4 cup 60 ml shelled pistachios, finely chopped
Instructions
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For the Lemon Pistachio Cupcakes:
Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a second large bowl, whisk together the eggs, milk, melted butter, lemon zest, and juice.
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Stir in the flour mixture until just incorporated. Fold in the pistachios.
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Divide the batter among the prepared muffin cups. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely.
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For the Lemon Cream Cheese Buttercream: Using a stand mixer fitted with the whisk attachment, or a hand mixer, beat together the butter and cream cheese until smooth. Add the lemon juice and beat to incorporate. Add the powdered sugar a third at a time, beating slowly first to incorporate, then increasing the speed once all the sugar is incorporated. Beat until the buttercream is light and fluffy, 3 to 4 minutes.
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SERVING:
Use an offset spatula to slather the lemon pistachio cupcakes with buttercream, or transfer the buttercream to a piping bag fitted with the tip of your choice to decorate the cupcakes. Sprinkle the buttercream with pistachios.
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STORAGE:
Serve the lemon pistachio cupcakes at room temperature, or refrigerate in an airtight container for up to 5 days. You can also freeze the frosted cupcakes in an airtight container for up to 1 month.
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NOTE:
You can also make these lemon pistachio cupcakes in a mini format by using a mini muffin tin. Bake the mini-cupcakes for 10 to 12 minutes, or until done. The recipe should produce about 45 mini lemon pistachio cupcakes.
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Recipe Credit: Lemon Cream Cheese Buttercream recipe created by Marie Asselin.
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Lemon Pistachio Muffins recipe adapted from Oh Sweet Day! The Celebration Cookbook, reprinted by permission of Front Table Book, an imprint of Cedar Fort, Inc.
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Disclosure notice: I was offered a copy of Oh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats, Festive Desserts for review purposes. As always, companies never dictate the content I create, or the opinions I express. I only use products I genuinely believe in or feature books I truly love.
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