Pistachio Nut Muffins (dairy-free)
Indulge in delicious, homemade bakery-style pistachio nut muffins! Fluffy on the inside with crunchy sugar pistachio-domed tops, these dairy-free pistachio muffins are easy to whip up!
Equipment
- 1 Large Bowl
- 1 12-Cup Muffin Pan
- 1 Large Spoon or Rubber Spatula
- 1 Whisk (optional)
- 1 Meat Tenderizer (you'll use the flat side; or you can use a rolling pin or other option to crush the nuts a bit)
- 1 Small Baggy (for crushing the pistachio nuts)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cups sugar
- 1 box pistachio instant pudding mix Jell-O brand is dairy free; always read the ingredient labels to make sure
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup canola oil you can sub with avocado oil
- 1 egg
- 1 tsp vanilla extract
Muffin Toppping
- 1/4 cup pistachios use already shelled pistachios or remove the shells before measuring and using
- 1 Tbsp large sugar crystals or raw sugar I use the bright white sparkling sugar from India Tree – it's vegan and contains no food dyes
Instructions
- Preheat your oven to 425 degrees F and add nonstick muffin liners to your 12-cup muffin tin or lightly spray them with baking spray or oil
- Mix all of the dry ingredients in a large mixing bowl (flour, sugar, pudding mix, baking powder, baking soda, salt)
- Add the wet ingredients (non-dairy milk, oil, 1 egg and 1 tsp vanilla extract) and mix by hand until blended (lumps are ok; don't over-mix); your batter will be thick (the consistency will be somewhere between cake batter and cookie dough)
- Add the mixture to the muffin pan, dividing evenly between the 12 muffin cups. Using a cookie scoop makes it easier and less messy, but a large spoon or measuring cup also works well. Unlike cupcakes, you want to fill muffin tins to or near the top.
- Rough-chop or pound the nuts to crush them to varying degrees (uniform sizes aren’t your goal). My favorite method is to put them in a baggy and use the flat side of a meat tenderizer to smash them
- Let your batter rest in the muffin pan while you prepare the pistachios.
- Sprinkle your uncooked muffins with the pistachio pieces
- Then add coarse sugar crystals to the tops of your muffin batter
- Bake your muffins for 8 minutes in your hot oven – 425 degrees F; this will help produce the domed, crunchy tops
- Reduce the temperature of your oven to 350 degrees F and continue baking for another 9-12 minutes, until a toothpick comes out of center of a muffin clean.
- Let them cool for 5 or so minutes ... and then enjoy!
Notes
- Unlike cupcakes, you want to fill muffin tins to or near the top.
- If you have two muffin pans, use both and put half of the muffins in each, leaving empty tins between each muffin. It will help produce a bakery-style rise and crispy domed tops. It’s not necessary, but if you have two pans and don’t mind washing both … it’s worth it.
- If you aren't cooking for anyone with dairy issues, you can substitute the nut milk with real milk.
Nutrition
Calories: 251kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 14mgSodium: 247mgPotassium: 55mgFiber: 1gSugar: 18gVitamin A: 30IUVitamin C: 0.1mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!
