Description
These Vegan Pistachio Muffins with a crunchy pistachio crumble topping are a delightful treat for any time of day. Made with finely ground pistachios blended into the batter and topped with a buttery crumble, these muffins offer a rich nutty flavor and moist texture. The addition of a light vegan glaze adds a touch of sweetness that complements the nutty pistachios perfectly. Easy to prepare and delightful to eat, these muffins are perfect for breakfast, snacks, or an elegant vegan dessert.
Ingredients
Scale
Muffin Batter
- 120 g raw shelled pistachios (with or without skins)
- 200 g granulated sugar (use organic if based in US)
- 240 g all-purpose flour (sifted)
- 1 tablespoon baking powder (sifted)
- ½ teaspoon baking soda (sifted)
- ½ teaspoon sea salt
- 1 batch vegan buttermilk (see note 2)
- 118 ml olive oil (or neutral oil like rapeseed or sunflower oil)
- 80 g vegan Greek-style yogurt (or vegan sour cream)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Pistachio Crumble
- 40 g raw shelled pistachios (with or without skins)
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar (use organic if based in US)
- 1 tablespoon vegan butter (melted, or olive oil)
Glaze
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk
Instructions
- Prepare: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line half of the cavities in the muffin tray with muffin liners, filling every second cavity for higher muffin tops. The recipe yields 8 large muffins. If using one muffin pan, bake in two batches, letting the pan cool between batches and resting batter in the fridge.
- Blend the nuts and sugar: Place the 120 g of pistachios and 200 g sugar into a food processor or blender. Blitz until the mixture is finely ground and well combined.
- Mix the dry ingredients: In a medium mixing bowl, combine the ground pistachio sugar mixture, 240 g sifted flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon sea salt. Whisk these ingredients together until evenly mixed.
- Mix the wet ingredients: In a separate large mixing bowl, whisk together the vegan buttermilk, 118 ml olive oil, 80 g vegan Greek-style yogurt, 1 tablespoon vanilla extract, and 1 teaspoon almond extract until smooth.
- Make the muffin batter: Gradually add the dry ingredient mixture into the wet ingredients in two parts. Carefully fold the mixture between each addition until no pockets or streaks of flour remain; avoid overmixing to keep the muffins tender. Set the batter aside.
- Make the pistachio crumble: Roughly chop 40 g pistachios and combine with 3 tablespoons flour, 2 tablespoons sugar, and 1 tablespoon melted vegan butter in a small bowl. Use your fingertips to rub the butter into the dry ingredients, creating a crumbly texture.
- Assemble the muffins: Use an ice cream scoop or large spoon to evenly distribute the batter among the muffin liners. Top each muffin generously with the pistachio crumble mixture.
- Bake: Bake the muffins in the preheated oven at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce the temperature to fan-forced 170°C (340°F) or conventional 190°C (375°F) and bake for an additional 15 minutes. Test doneness by inserting a toothpick or knife into the center; it should come out almost clean with a few crumbs. Let the muffins cool in the tray for 5 minutes before transferring them to a cooling rack for 30 minutes to cool completely.
- Make the glaze: In a small bowl, whisk together 120 g powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon non-dairy milk until smooth. Adjust powdered sugar to achieve desired consistency, from runny to thicker. Drizzle the glaze over the cooled muffins.
- Storage: Store the muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to one week. If refrigerated, allow muffins to sit at room temperature for about an hour before serving. Muffins can also be frozen in an airtight container; thaw for a couple of hours before serving.
Notes
- Note 1: Use pistachios with or without their skins according to preference; skins add a slightly earthier flavor and visual texture.
- Note 2: For vegan buttermilk, mix 1 tablespoon of lemon juice or apple cider vinegar with 1 cup plant-based milk (such as almond or soy) and let it sit for 5-10 minutes until curdled.
- Do not overmix the batter to maintain a light and tender crumb.
- Filling every second muffin cavity encourages tall, domed muffin tops.
- Allow batter to rest in the fridge if baking second batch to maintain freshness.
- Adjust glaze thickness by adding more powdered sugar for thicker glaze or more non-dairy milk for thinner glaze.
- Freezing muffins preserves freshness for longer storage.
