Lemon Pistachio Muffins (Eggless)

These Lemon Pistachio Muffins are moist, fluffy, eggless, and bursting with bright citrus and nutty pistachio flavors. They are so refreshing that you would love to have them throughout spring and summer!

Prep Time 10

Cook Time 20

Total Time 30

Instructions

Making The Lemon Pistachio 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, salt, and lemon zest until well combined.
In a large mixing bowl, mix melted butter, sugar, sour cream (or yogurt), milk, lemon juice, and vanilla extract until well combined, and the mixture is smooth.
Fold dry ingredients into wet ingredients and gently mix them until everything is well combined. Do not overmix.
Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
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 13-15 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.

Glazing The Muffins

In a small mixing bowl, mix icing sugar and lemon juice until smooth.
If the glaze is too thick, add more lemon juice or water. And if the glaze is thin, add more icing sugar.
Drizzle a small amount of lemon glaze on each muffin and sprinkle some chopped pistachios.
Allow the glaze to set for a few minutes before serving the eggless lemon pistachio muffins.

Serving and Storing Suggestions

Lemon Pistachio Muffins are perfect to have for breakfast. The muffin tastes delicious even without lemon glaze. We can also have it as a snack or a dessert post-dinner.
These muffins stay at room temperature for up to 3 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.

Notes

Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect muffins. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients. If you want, you can use the same amount of oil instead of using melted butter.
Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless lemon pistachio muffins will rise well and have nice domed muffin tops.

Nutrition (Approximate Values)

Calories : 242kcalCarbohydrates : 38gProtein : 3gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.3gCholesterol : 24mgSodium : 220mgPotassium : 72mgFiber : 1gSugar : 20gVitamin A : 278IUVitamin C : 3mgCalcium : 79mgIron : 1mg

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