Eggless Lemon Pistachio Muffins are buttery, tender, and delicious, and they are topped with lemon glaze for extra fresh citrus flavor. Like my other muffin recipes, this recipe is also effortless and requires only a few ingredients. Jump to:About Lemon Pistachio MuffinsWhy You Will Love These MuffinsIngredientsStep-by-Step DirectionsServing and Storing SuggestionsHelpful TipsMore Eggless MuffinsRecipe Card
About Lemon Pistachio Muffins
I love the citrus flavor, and you will see me coming up with many recipes flavored with lemons and oranges. And having this citrus flavor in cakes and muffins is so refreshing and addictive. Like my other muffin recipes, this one is straightforward and comes together easily and quickly. Flavors: The muffins are not overly sweet; they are buttery and lightly tart with a bright and fresh lemon flavor. Ground pistachios provide a nutty flavor, and pure vanilla extract provides sweet and warm flavors. Texture: Lemon Pistachio Muffins are fluffy and tender. These muffins are moist and light, have soft crumbs, and there will be a slight crunch due to coarsely ground pistachios. Straightforward: The recipe is manageable and even easy for beginner bakers. We require very straightforward ingredients, and mixing the batter is pretty quick. Equipment: There is no need for any electric mixer to make the muffin batter. All you need are mixing bowls, a whisk, and a spatula.
Ingredients
Step-by-Step Directions
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.
Topping The Muffins With Lemon Glaze
Mix icing sugar and lemon juice in a small mixing bowl 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.
Helpful Tips
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.
