Vegan Pistachio Muffins with Pistachio Crumble and Vanilla Glaze Recipe

If you are looking for a delightful treat that combines nutty flavors and a luscious finish, this Vegan Pistachio Muffins with Pistachio Crumble and Vanilla Glaze Recipe is going to become your new favorite. These muffins bring together the rich earthiness of pistachios in both the batter and a crunchy crumble topping, all crowned with a smooth vanilla glaze that adds just the right touch of sweetness. Perfectly moist with a tender crumb, these muffins are the ideal plant-based indulgence to share with friends or savor for yourself any time of day.

Ingredients You’ll Need

This recipe calls for simple yet essential ingredients that each play a vital role in creating the perfect vegan pistachio muffin. From the wholesome nuts to the combination of plant-based liquids and flours, every item enhances the flavor, texture, or appearance of the final bake.

• Raw shelled pistachios (120 g): The star nut that imparts a buttery, mildly sweet flavor and vibrant green flecks throughout the muffins.
• Granulated sugar (200 g): Sweetens the muffins naturally; organic sugar is recommended for a cleaner taste.
• All-purpose flour (240 g, plus extra 3 tablespoons): Provides structure and lightness to the muffins and crumble.
• Baking powder (1 tablespoon): Ensures the muffins rise perfectly, giving them a fluffy texture.
• Baking soda (½ teaspoon): Works with the vegan buttermilk to aid leavening and tenderness.
• Sea salt (½ teaspoon): Enhances all the flavors and balances sweetness.
• Vegan buttermilk: The tangy moisture keeps the muffins tender and soft. (See note 2 on how to prepare.)
• Olive oil (118 ml): Adds richness and moisture; a neutral oil like rapeseed or sunflower will also work.
• Vegan Greek-style yogurt (80 g): Boosts creaminess and contributes to moist crumb.
• Vanilla extract (1 tablespoon): Adds warmth and aroma that complements the pistachios beautifully.
• Almond extract (1 teaspoon): Intensifies the nutty flavor without overpowering the pistachios.
• Additional pistachios (40 g): Chopped for the crumble topping to add a satisfying crunch.
• Granulated sugar (2 tablespoons): Sweetens the pistachio crumble for contrast.
• Vegan butter (1 tablespoon, melted): Helps achieve the crumbly, buttery texture of the topping.
• Powdered sugar (120 g): For the smooth vanilla glaze that finishes the muffins off elegantly.
• Non-dairy milk (1 tablespoon): Thins the glaze just enough to drizzle perfectly.

How to Make Vegan Pistachio Muffins with Pistachio Crumble and Vanilla Glaze Recipe

Step 1: Prepare Your Oven and Muffin Tray

Start by preheating your oven to fan-forced 190°C (375°F) or 210°C (410°F) for conventional ovens. Line every second muffin cavity with liners to encourage those tall, beautiful muffin tops. If your pan has only 6 or 12 muffins, consider baking in two batches to maintain air circulation and consistent rising. Keep leftover batter chilled in the fridge between batches.

Step 2: Blitz the Pistachios and Sugar

Place the pistachios and granulated sugar into a food processor or blender and pulse until you have a finely ground mixture. This infuses the batter with natural pistachio oils and evenly disperses sweetness that deepens the flavor throughout the muffins.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together the pistachio-sugar blend with the sifted all-purpose flour, baking powder, baking soda, and sea salt. This ensures your leavening agents and salt are evenly distributed, setting the foundation for a uniform rise and flavor balance.

Step 4: Mix the Wet Ingredients

In a separate large bowl, whisk the vegan buttermilk, olive oil, vegan Greek-style yogurt, vanilla extract, and almond extract together. This mix provides moisture, fat, and aromatic notes that create a luscious and tender crumb once baked.

Step 5: Combine Wet and Dry to Make Batter

Gradually add the dry ingredients to the wet in two parts. Gently fold them together after each addition until the batter is smooth and uniform, taking care not to overmix to keep the muffins soft and fluffy.

Step 6: Prepare the Pistachio Crumble

Roughly chop the additional pistachios and mix with the flour, sugar, and melted vegan butter in a small bowl. Use your fingertips to crumble the mixture until it resembles coarse sand. This topping will provide that irresistible contrast in texture atop your muffins.

Step 7: Fill Muffin Liners and Add Crumble

Using an ice cream scoop or large spoon, distribute the batter evenly into the prepared muffin liners. Then sprinkle the pistachio crumble generously over the top of each muffin to ensure a crunchy, nutty crust after baking.

Step 8: Bake Your Muffins

Start baking the muffins at the higher temperature of 190°C (375°F) fan-forced or 210°C (410°F) conventional for 5 minutes to help them rise quickly. Then reduce the heat to 170°C (340°F) fan-forced or 190°C (375°F) conventional and continue baking for 15 more minutes. Test doneness by inserting a toothpick or knife—some moist crumbs are fine, but no wet batter should cling to it. Let the muffins cool slightly before removing them from the tray, then transfer to a wire rack to cool completely.

Step 9: Drizzle with Vanilla Glaze

Combine powdered sugar, vanilla extract, and non-dairy milk. Adjust to your preferred thickness for drizzling. Once the muffins have cooled, generously drizzle the glaze over each muffin. This final touch gives a glossy, sweet finish that pairs perfectly with the nutty crunch beneath.

Step 10: Store and Enjoy

Once cooled and glazed, store the muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. These delightful Vegan Pistachio Muffins with Pistachio Crumble and Vanilla Glaze Recipe also freeze well if you want to save some for later!

How to Serve Vegan Pistachio Muffins with Pistachio Crumble and Vanilla Glaze Recipe

Garnishes

To elevate your muffins further, garnish with a few whole pistachios or a light dusting of finely chopped nuts. A sprinkle of edible flowers or a tiny pinch of flaky sea salt on the glaze also adds a stunning and sophisticated touch that’s sure to impress.

Side Dishes

Pair these muffins with a fresh fruit salad featuring berries or citrus to contrast the richness and add freshness. A cup of steaming herbal tea or a smooth cappuccino complements the nutty, vanilla-laced flavors beautifully.

Creative Ways to Present

For brunch or a special occasion, stack the muffins on a tiered cake stand and decorate the plate with crushed pistachios and fresh mint leaves. You can also slice them in half and add a smear of vegan cream cheese or nut butter for an extra layer of indulgence.

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins in an airtight container at room temperature for up to five days. If refrigerated, let them come to room temperature for about an hour before serving to restore their softness and flavors fully.

Freezing

These muffins freeze wonderfully. Wrap them individually in plastic wrap or place them in an airtight container before freezing. When you want a treat, thaw them at room temperature for a couple of hours or overnight in the fridge.

Reheating

Warm the muffins gently in the oven at 160°C (320°F) for 5-7 minutes or microwave for about 20 seconds. This revives their fresh-baked texture and melts the glaze slightly for an irresistible bite.

FAQs

Can I use other nuts instead of pistachios?

Absolutely! While pistachios provide a unique flavor and color, walnuts or almonds can be used as substitutes. Keep in mind the final taste and texture will differ slightly, but the muffins will still be delicious.

How do I make vegan buttermilk?

Mix 1 tablespoon of lemon juice or apple cider vinegar with 1 cup of non-dairy milk. Let it sit for 5-10 minutes until it curdles. This tangy mixture adds moisture and helps the muffins rise perfectly.

Can I use gluten-free flour in this recipe?

Yes, a gluten-free all-purpose flour blend can work. However, the texture might be a bit different since gluten provides structure. Adding a binder like xanthan gum may help retain moisture and fluffiness.

What is the best non-dairy milk for the glaze?

Any mild non-dairy milk like almond, oat, or soy works great. Choose unsweetened varieties for better control over the glaze sweetness and consistency.

Can I make these muffins nut-free?

Since pistachios are the key ingredient, replacing them completely changes the recipe. However, you could experiment with seeds like pumpkin or sunflower to mimic the crunch and texture while keeping it nut-free.

Final Thoughts

This Vegan Pistachio Muffins with Pistachio Crumble and Vanilla Glaze Recipe offers a scrumptious way to enjoy plant-based baking at its finest. With every bite showcasing the nutty richness and delightful textures, it’s a recipe you’ll want to make again and again. I truly hope you enjoy creating and sharing these muffins as much as I do — happy baking!

Vegan Pistachio Muffins with Pistachio Crumble and Vanilla Glaze Recipe

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3.9 from 21 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 8 large muffins 1x
• Diet: Vegan

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Description

Delight in these Vegan Pistachio Muffins topped with a crunchy pistachio crumble and a smooth vanilla glaze. These moist, nutty muffins are made without any dairy or eggs, using vegan buttermilk, yogurt, and plant-based oils. Perfect for breakfast or a wholesome snack, they balance a rich pistachio flavor with a sweet, tender crumb and a touch of vanilla sweetness on top.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 120 g raw shelled pistachios (with or without skins)
• 200 g granulated sugar (organic if possible)
• 240 g all-purpose flour (sifted)
• 1 tablespoon baking powder (sifted)
• ½ teaspoon baking soda (sifted)
• ½ teaspoon sea salt
• 1 batch vegan buttermilk (see note)
• 118 ml olive oil (or neutral oil like rapeseed or sunflower oil)
• 80 g vegan Greek-style yogurt (or vegan sour cream)
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

Pistachio Crumble Topping

• 40 g raw shelled pistachios (with or without skins)
• 3 tablespoons all-purpose flour
• 2 tablespoons granulated sugar (organic if possible)
• 1 tablespoon vegan butter (melted, or olive oil)

Vanilla Glaze

• 120 g powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon non-dairy milk

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Instructions

1. Prepare: Preheat oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line half the muffin tray cavities with liners, filling every second one to encourage tall muffin tops. The recipe yields 8 large muffins; if using one tray, bake in two batches, allowing the pan to cool between batches and refrigerate batter until ready.
2. Blend the nuts and sugar: In a food processor or blender, combine pistachios and granulated sugar. Blitz until finely ground, creating a pistachio sugar mixture.
3. Mix the dry ingredients: In a medium bowl, whisk together the pistachio sugar mixture, sifted flour, baking powder, baking soda, and sea salt until evenly combined.
4. Mix the wet ingredients: In a large separate bowl, whisk vegan buttermilk, olive oil, vegan yogurt, vanilla extract, and almond extract until well mixed.
5. Make the muffin batter: Gradually fold the dry ingredients into the wet ingredients in two parts. Gently fold between additions until just combined; avoid overmixing to keep muffins tender. Set aside the batter.
6. Make the pistachio crumble: Roughly chop pistachios. In a small bowl, mix chopped pistachios with flour, sugar, and melted vegan butter. Rub the butter into the dry ingredients with fingertips until a crumbly texture forms.
7. Fill liners and add crumble: Use an ice cream scoop or large spoon to portion batter evenly into prepared muffin liners. Sprinkle pistachio crumble generously on top of each muffin.
8. Bake: Place muffins in oven and bake at 190°C fan-forced (or 210°C conventional) for 5 minutes. Then reduce heat to 170°C fan-forced (or 190°C conventional) and bake for an additional 15 minutes. Test doneness by inserting a toothpick or knife; it should come out mostly clean with a few crumbs. Let muffins cool in tray for 5 minutes, then transfer to a cooling rack for 30 minutes.
9. Make the glaze: Stir powdered sugar, vanilla extract, and non-dairy milk together until smooth. Adjust sugar amount for desired thickness or runniness. Drizzle glaze over cooled muffins.
10. Storage: Store muffins in an airtight container at room temperature for up to 5 days or refrigerated for up to one week (bring to room temperature before serving). Muffins can be frozen and thawed for a couple of hours before eating.

Notes

• If you don’t have vegan buttermilk, make it by adding 1 tablespoon of lemon juice or vinegar to 1 cup (240 ml) of plant-based milk. Let it sit for 5-10 minutes until curdled.
• Using raw shelled pistachios with skins gives a stronger color and flavor, but skins can be omitted if preferred.
• Filling every second muffin liner ensures better heat circulation and taller muffin tops.
• Do not overmix the batter to keep muffins fluffy and tender.
• Allow muffins to cool completely before glazing to prevent glaze from melting off.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack, Baking
• Method: Baking
• Cuisine: Vegan, Western