Makes 12 small muffins or 6 jumbo muffins
Preheat oven to 350 F
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cardamom
Zest of 1 lemon
½ cup melted butter, cooled to room temperature
½ cup sugar
1 tsp vanilla
¾ cup sour cream
2 cups shredded zucchini
½ cup chopped pistachios
Glaze: juice of 1 lemon and confectioner’s sugar
In a bowl, combine the flour, baking powder, baking soda, cardamom, and salt. Whisk to combine.
In a mixing bowl, beat together the eggs and sugar. Beat in the melted butter, lemon zest, and vanilla. Next, beat in the sour cream. Stir in the zucchini and the pistachios, and then add your dry mixture, half of it at a time. Divide your batter equally into muffin tins that you have lined with muffin papers. For the smaller muffins, bake for 20-25 minutes; for the larger muffins, bake 30-35 minutes, until the muffin springs back when you touch it and/or until a knife inserted into the muffin comes out clean.
To make the glaze, starting with half a cup, stir the confectioner’s sugar into the lemon juice and then add a little bit at a time until you get the consistency that you desire. Drizzle over your muffins and sprinkle a few chopped pistachios on the top.