These Eggless Pistachio Muffins are soft, moist, flavorful, and delightfully nutty! Made without pudding mix and featuring a hint of saffron and rose flavor, they're perfect for breakfast, snacking, or as a sweet treat paired with chai or coffee.
The Muffins are tall, cafe-style, and topped with buttery pistachio crumble. These Eggless Pistachio Muffins are made with only pantry staples and without an electric mixer.
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Cafe-Style Eggless Pistachio Muffins
This Eggless Pistachio Muffins recipe is inspired by my Lemon Pistachio Muffins (Eggless) and Eggless Pistachio Donuts (Baked) on this website.
The muffins are extra tall, cafe-style, and topped with delicious, crunchy, and buttery pistachio crumble.
They are made without pudding mix and purely flavored with pistachios. I have added more flavors to the muffins, making them an ultimate festival treat.
I adore the trio of pistachios, saffron, and rose in desserts-it's a flavor combination that feels indulgent and unmistakably Indian. These muffins capture that essence beautifully and could easily double as a dessert with an Indian-inspired twist.
However, you can skip adding saffron and rose essence if you want. If you skip rose essence, add more vanilla extract.
Why You Will Love These Muffins
- These Eggless Pistachio Muffins are made without pudding mix.
- They are purely flavored with raw pistachios.
- The muffins are soft, fluffy, moist, buttery, and flavorful.
- Pistachios’ nuttiness is deliciously blended with delicate flavors of saffron and rose.
- The muffins are tall, cafe-style, and topped with delicious pistachio crumble.
Ingredients and Notes
- Flour: I have used unbleached, all-purpose flour to make these delicious muffins.
- Pistachios: For these muffins, use unsalted pistachios. Grind them into a powder, similar to almond flour. However, be careful and avoid overgrinding, as pistachios tend to release oil.
- Baking Powder and Baking Soda: These leavening agents are essential, making muffins tall and fluffy. Do not interchange them. Also, make sure that they are active and not expired.
- Salt: Adds a pleasant contrast to the sweetness of the muffins.
- Butter and Oil: I used both butter and oil for these Eggless Pistachio Muffins. Butter provides a delicious flavor, and oil keeps the muffins moist for days.
- Sugar: Sugar provides structure and sweetness to the muffins.
- Sour Cream or Yogurt: Either one can work! Use full-fat sour cream or yogurt. Plain yogurt, whether store-bought or homemade, can also be used. Sour cream or yogurt should be at room temperature.
- Milk: Use whole milk if possible, but 2% milk will also work. Do not use skim or fat-free milk. The milk should be at room temperature; if you forget to take it out ahead of time, microwave it for a few seconds to bring it to room temperature.
- Saffron: I love the combination of pistachios and saffron. A few saffron strands provide a delicate flavor to the muffins. However, it is optional, and you can skip adding saffron.
- Vanilla: I added only ½ teaspoon of vanilla extract as I also added saffron and rose essence. However, if you do not add rose essence, add 1½ teaspoon of vanilla extract.
- Rose Essence: If you don’t have rose essence, you can substitute it with one teaspoon of rose water or omit it altogether.
How To Make Eggless Pistachio Muffins
Making The Pistachio Crumble
- Add chopped pistachios, flour, sugar, and saffron to a small mixing bowl.
- Mix well.
- Then, add butter and rub the mixture with your fingers to form the crumble. Set aside.
Making The Muffins
- Preheat the oven to 425°F (220°C).
- Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside. If using paper liners, lightly grease them as well.
- In a medium bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, combine the melted butter, oil, sugar, sour cream (or yogurt), saffron, vanilla, and rose essence until well blended and the mixture is smooth.
- Add dry ingredients and milk to the wet and mix until everything is just combined.
- Do not overmix.
- Divide the batter evenly between the muffin tins, filling each one all the way to the top of the pan. Sprinkle the prepared pistachio crumble on top.
- I used tulip muffin liners to make eight extra-large muffins.
- However, if you use regular cupcake liners, you can make 11-12 regular-size muffins.
- Bake the muffins for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 15-18 minutes or until the cake tester inserted in the center comes out clean.
- However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 12 minutes of baking.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Then, transfer them onto the cooling rack and let them cool completely.
Storing Suggestions
Eggless Pistachio Muffins can be kept at room temperature for up to 3 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
Baking Tips For Eggless Pistachio Muffins
Measuring the Ingredients: To make the perfect muffins, accurately measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt as a substitute for sour cream. For rich and moist muffins, use only a full-fat variety.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Serving Size: The recipe yields 8 large, cafe-style muffins or 11-12 regular-size muffins.
Make Vegan Muffins: This recipe for Eggless Pistachio Muffins is naturally egg-free, and it can also be made dairy-free. Use vegan butter or oil as a substitute for butter. For sour cream, you can use vegan sour cream or Greek-style yogurt. And use soy or almond milk instead of dairy milk.
More Eggless Muffins
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Eggless Pistachio Muffins
Ingredients
For Pistachio Crumble
- ¼ cup (30g) finely chopped pistachios
- 2 tablespoon all-purpose flour
- 3 tablespoon granulated sugar
- A pinch of saffron strands (optional)
- 2 tablespoon (28g) butter (softened or melted)
For the Muffins
- 1½ cups (180g) all-purpose flour
- ¾ cup (90g) ground pistachios
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon (42g) unsalted butter, melted
- 3 tablespoon (45ml) oil (any neutral-flavored)
- ¾ cup + 2 tablespoon (175g) granulated sugar
- ½ cup (120g) sour cream or yogurt
- A few saffron strands (optional)
- ½ teaspoon vanilla
- 5-6 drops of rose essence
- 1 cup (240ml) milk
Instructions
Making the Pistachio Crumble
- Add chopped pistachios, flour, sugar, and saffron to a small mixing bowl. Mix well. Then, add butter and rub the mixture with your fingers to form the crumble. Set aside.
Baking the Muffins
- Preheat the oven to 425°F (220°C). Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside. If using paper liners, lightly grease them as well.
- In a medium bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, combine the melted butter, oil, sugar, sour cream (or yogurt), saffron, vanilla, and rose essence until well blended and the mixture is smooth.
- Add dry ingredients and milk to the wet and mix until everything is just combined. Do not overmix.
- Divide the batter evenly between the muffin tins, filling each one all the way to the top of the pan. Sprinkle the prepared pistachio crumble on top.
- I used tulip muffin liners to make eight extra-large muffins. However, if you use regular cupcake liners, you can make 11-12 regular-size muffins.
- Bake the muffins for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 15-18 minutes or until the cake tester inserted in the center comes out clean. However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 12 minutes of baking.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them onto the cooling rack and let them cool completely.
Storing Suggestions
- Eggless Pistachio Muffins can be kept at room temperature for up to 3 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
Notes
- Measuring the Ingredients: To make the perfect muffins, accurately measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt as a substitute for sour cream. For rich and moist muffins, use only a full-fat variety.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Serving Size: The recipe yields eight large, cafe-style muffins or 11-12 regular-size muffins.
- Make Vegan Muffins: This recipe for Eggless Pistachio Muffins is naturally egg-free, and it can also be made dairy-free. Use vegan butter or oil as a substitute for butter. For sour cream, you can use vegan sour cream or Greek-style yogurt. And use soy or almond milk instead of dairy milk.
Thanks for coming! Let me know what you think.