Ingredients
½ cup unsalted butter
½ tsp salt
½ tsp ground cinnamon
1 tsp lemon zest, of 1 lemon
2 tsp baking powder
½ cup milk
½ cup pistachios, chopped
⅔ cup granulated sugar
1⅓ cups all-purpose flour
1 tbsp rum
1 tsp vanilla extract
2 eggs
cinnamon sugar, to serve
Preparation
Preheat the oven to 425 degrees F.
Grease 10- to 12-muffin tins with non-stick cooking spray.
Sift the flour, salt, and baking powder in a bowl. Set aside.
Cream the butter and sugar together using a whisk or hand-mixer until pale and it has doubled in volume.
Add in the ground cinnamon, lemon zest, and milk. Mix well.
Add in the chopped pistachios, rum, vanilla extract, and one egg at a time. Mix until evenly incorporated.
Gently fold the sifted flour mixture into your butter mixture to create the batter.
Scoop batter into each prepared muffin tin.
Bake for 15 to 20 minutes.
Sprinkle cinnamon sugar over the top and enjoy!
