Eggless Pistachio Muffins
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.
Servings: 8 Cafe-Style 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.
Nutrition (Approximate Values)
Calories : 409kcalCarbohydrates : 52gProtein : 7gFat : 20gSaturated Fat : 6gPolyunsaturated Fat : 4gMonounsaturated Fat : 9gTrans Fat : 0.2gCholesterol : 23mgSodium : 310mgPotassium : 245mgFiber : 2gSugar : 30gVitamin A : 300IUVitamin C : 1mgCalcium : 135mgIron : 2mg
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