Lemon Pistachio Muffins (Eggless)
These Eggless Lemon Pistachio Muffins are soft, fluffy, moist, and packed with fresh lemon flavor. Ground pistachios add a delicate nutty flavor and slight crunch, while a simple lemon glaze makes them even more refreshing. They are easy to make, require no electric mixer, and bake up with beautiful bakery-style domed tops.
Servings: 10 -11 Muffins
Ingredients
For The Muffins
- 2 cups (240g) all-purpose flour
- ¼ cup (30g) unsalted pistachios (coarsely ground)
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- 6 tablespoon (85g) unsalted butter melted
- ½ cup (120g) sour cream
- ¾ cup + 2 tablespoon (175g) granulated sugar
- ¾ cup (180ml) milk
- 3 tablespoon (45ml) lemon juice
- 1½ teaspoon pure vanilla
For The Lemon Glaze
- ½ cup icing sugar
- 2-3 teaspoon lemon juice
For The Topping
- 2 tablespoon pistachios roughly chopped
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, combine melted butter, sugar, sour cream (or yogurt), milk, lemon juice, and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the 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.
- Bake the muffins for 5 minutes at 425°F (220°C), then keep the muffins in the oven, and reduce the oven temperature to 350°F (180°C).
- Continue baking for 15-16 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
- Measure Ingredients Correctly: For consistently soft and fluffy muffins, measure all ingredients accurately. A kitchen scale provides the most reliable results. If measuring flour using cups, fluff it first, spoon it into the measuring cup, and level it with a knife.
- Use Room-Temperature Ingredients: Room-temperature sour cream, milk, and lemon juice combine more easily, creating a smoother batter.
- Do Not Overmix the Batter: Overmixing develops gluten, which can make muffins dense and tough. Mix only until the flour disappears.
- Fill the Muffin Tins To the Top: For large, domed muffin tops, fill the muffin cavities completely full. This recipe was specifically developed to produce bakery-style muffins.
- Cool Before Glazing: Allow the muffins to cool completely before adding the lemon glaze. Otherwise, the glaze may melt and run off the muffins.
Nutrition (Approximate Values)
Calories : 275kcalCarbohydrates : 43gProtein : 4gFat : 10gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.3gCholesterol : 24mgSodium : 249mgPotassium : 117mgFiber : 1gSugar : 22gVitamin A : 283IUVitamin C : 2mgCalcium : 95mgIron : 1mg
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