Delight in the unique and scrumptious Pistachio Paradise Muffins, a vegan delight that combines the nutty essence of pistachios with the sweet touch of a homemade vanilla glaze. These muffins boast a tender crumb thanks to the sophisticated blend of organic and plant-based ingredients, offering a wonderful alternative to traditional muffin recipes. Perfect for breakfast, brunch, or a midday snack, these muffins are designed to impress both the palate and the eyes.
Why You’ll Love This Our Pistachio Paradise Muffins are not just a treat; they’re a sensory experience. The rich flavor of pistachios paired with the lightness of vegan buttermilk and Greek-style yogurt creates a moist texture that melts in your mouth. The pistachio crumble adds a delightful crunch, contrasting beautifully with the soft muffin base. Finished with a drizzle of sweet vanilla glaze, these muffins are a perfect balance of flavors and textures that cater to anyone looking for a gourmet vegan option.
Perfect Occasion These muffins are perfect for various occasions. Serve them at a brunch where they can shine as a sophisticated option, or pack them for a picnic in the park. They’re also great for festive gatherings or casual meetings, where you can surprise and delight guests with your baking prowess. Moreover, they make a thoughtful treat for gifting or sharing during holidays or special celebrations.
Decoration Tips
- Sprinkle some finely chopped pistachios over the glaze for added texture and a pop of color.
- For special occasions, consider adding edible flowers on top of the muffins for a festive touch.
- Serve each muffin on a small doily or a decorative plate to elevate their presentation.
Ingredients
- For the Muffins:
- 120 g (1 cup) raw shelled pistachios
- 200 g (1 cup) granulated sugar
- 240 g (2 cups) all-purpose flour, sifted
- 1 tbsp baking powder, sifted
- ½ tsp baking soda, sifted
- ½ tsp sea salt
- 240 ml (1 cup) vegan buttermilk
- 118 ml (½ cup) olive oil
- 80 g (⅓ cup) vegan Greek-style yogurt
- 1 tbsp vanilla extract
- 1 tsp almond extract
- For the Pistachio Crumble:
- 40 g (⅓ cup) raw shelled pistachios
- 3 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp vegan butter, melted
- For the Vanilla Glaze (optional):
- 120 g (1 cup) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp non-dairy milk
- Prep the Oven and Pan: Preheat the oven to 190°C (375°F) with fan, or 210°C (410°F) without. Line every second cavity of a muffin tray with liners to promote better muffin tops.
- Blend Nuts and Sugar: In a food processor, blitz the pistachios with sugar until finely ground.
- Mix Dry Ingredients: Combine the pistachio-sugar mixture with flour, baking soda, baking powder, and salt in a medium bowl.
- Combine Wet Ingredients: In another large bowl, whisk together vegan buttermilk, olive oil, yogurt, vanilla extract, and almond extract.
- Make the Batter: Fold the dry ingredients into the wet ingredients in two parts, ensuring not to overmix.
- Prepare the Crumble: Chop the pistachios and mix with flour, sugar, and melted vegan butter to achieve a crumbly texture.
- Assemble the Muffins: Distribute the batter using an ice cream scoop or spoon into the lined muffin cavities. Top each with the pistachio crumble.
- Bake the Muffins: Start at the initial high temperature for 5 minutes, then reduce to 170°C (340°F) or 190°C (375°F) and continue baking for 15 more minutes. Check doneness with a toothpick.
- Cool and Glaze: Let muffins cool for 5 minutes in the pan, then transfer to a cooling rack. Once completely cool, mix the powdered sugar, vanilla extract, and non-dairy milk for the glaze and drizzle over the muffins.
Storage Tips: Store the muffins at room temperature in an airtight container for up to 5 days, or refrigerate for up to a week. They can also be frozen and thawed before serving.
Enjoy! Relish the flavors and textures of these Pistachio Paradise Muffins, a divine concoction that’s sure to make any occasion a bit more special.
