Description
These Vegan Pistachio Muffins with a crunchy pistachio crumble and a sweet vanilla glaze offer a moist, nutty, and flavorful treat perfect for breakfast or an afternoon snack. Made without any animal products, they feature a blend of pistachios, vegan buttermilk, yogurt, and a delicate almond and vanilla essence, culminating in a deliciously tender crumb topped with a buttery crumble and sweet icing.
Ingredients
Scale
Muffin Batter
- 120 g raw shelled pistachios (with or without skins)
- 200 g granulated sugar (organic recommended 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 (organic recommended 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 the oven and muffin tray: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line half of the muffin tray cavities with liners, filling every second cavity to promote higher muffin tops. This recipe yields 8 large muffins; if using one pan, bake in two batches, cooling the pan between and refrigerating batter for the second.
- Blend the nuts and sugar: Add 120 g of shelled pistachios and 200 g granulated sugar to a food processor or blender. Blitz until the mixture is finely ground to form a nut-sugar base for the dry ingredients.
- Mix dry ingredients: In a medium bowl, combine the ground pistachio-sugar mixture with 240 g sifted all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon sea salt. Whisk together thoroughly to evenly distribute leavening agents.
- Mix wet ingredients: In a separate large 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 well combined.
- Make the muffin batter: Gradually add the dry ingredient mixture to the wet ingredients in two parts. Gently fold them together, taking care to avoid overmixing, until no flour pockets remain. Set the batter aside.
- Make the pistachio crumble: Roughly chop 40 g raw pistachios and combine with 3 tablespoons flour, 2 tablespoons granulated sugar, and 1 tablespoon melted vegan butter in a small bowl. Use your fingertips to rub the mixture until it reaches a crumbly texture.
- Fill muffin liners and add crumble: Use an ice cream scoop or large spoon to evenly distribute the batter among the prepared liners. Sprinkle the pistachio crumble generously on top of each muffin.
- Bake the muffins: Bake the tray at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes, then reduce the temperature to 170°C (340°F) or conventional 190°C (375°F) and continue baking for another 15 minutes. Check doneness by inserting a toothpick or knife; it should come out with only a few moist crumbs. Cool muffins for 5 minutes in the tray before transferring to a rack to cool fully for 30 minutes.
- Prepare the glaze: Mix 120 g powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon non-dairy milk until smooth. Adjust sugar quantity to desired thickness. Drizzle over cooled muffins.
- Storage: Store the muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week, bringing them to room temperature before serving. Muffins also freeze well in an airtight container; defrost for a couple of hours before serving.
Notes
- *Note 1: Pistachios can be used with or without skins; using skins adds a deeper color and slightly earthy flavor.
- *Note 2: Vegan buttermilk can be made by adding 1 tablespoon lemon juice or vinegar to 240 ml plant-based milk and letting it sit for 5-10 minutes to curdle.
- Do not overmix the batter to ensure tender muffins; overmixing develops gluten and toughens texture.
- Filling every second cavity in the muffin tray helps the muffins develop high, domed tops.
- Allow muffins to cool completely before glazing to prevent melting the icing.
- You can substitute vegan butter with olive oil in the crumble if preferred, though butter adds richness.
