This Vegan Lemon Pistachio Muffins will change your view on Tea Cakes. The muffins are moist and so very delicious that you can never stop at just one. I guarantee you. Plus, it’s Vegan. What else do we want, right? Since there is no diary in these Lemon Pistachio Muffins, the shelf life of these muffins are longer and in fact, they taste way better the next day. The lemon drizzle on the top does the trick.
Coming back to Teak Cakes, I have really some good recipes that have been tested and tried multiple times. Try a few?
Originally this recipe is adopted from Bonappetit.
I have already baked these Vegan Lemon Pistachio Muffins…Guess what…5 times. No Kidding. But I felt most special when a friend’s daughter requested for it before she left for college. I didn’t have my post written up by then but I did write down the recipe for her.
Without much ado.., here is the easy-peasy recipe for my latest favorite – Vegan Lemon Pistachio Muffins
- 1/2 cup/120 grams oil (you can use light olive oil or vegetable oil)
- ¾ cup or 75 gm pistachios
- 1¾ cups or 315 gm all-purpose flour
- 1 cup or 200 gm granulated sugar
- 2 tea spoons baking powder
- 1 tea spoon baking soda
- ½ cup/64 grams water
- 7 Table spoons/99 grams fresh lemon juice, divided
- 2 cups/225 grams powdered sugar
- Preheat oven to 325°F
- Grease a muffin tin by brushing with oil and lining them with muffin liners or, grease a 9×5 loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides.
- Pulse pistachios in a food processor until coarsely ground. Set aside a heaping tablespoonful.
- Whisk and shift flour, granulated sugar, baking powder, salt into a large bowl.
- Mix in the pistachio into the flour mixture.
- Whisk oil, 2 Tablespoons of lemon juice and ½ cup water in a small bowl to combine.
- Pour oil mixture into dry ingredients and fold with a rubber spatula to combine. Be very careful not to over mix.
- Spoon the batter into the muffins tray. Use a spatula to distribute batter. Batter should come halfway up the sides.
- Bake cake until golden brown all over for about 30-40 minutes. It springs back when gently pressed, and a tester inserted into the center comes out clean.
- It’s okay if your cake has dipped a little in the center. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours.
- Whisk powdered sugar and 3 Tablespoons lemon juice in a medium bowl, drizzling in remaining 2 Tablespoons lemon juice as needed until you have a thick but pour able glaze.
- Pour glaze over cake, letting it drip down the sides.
- Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.
PIN FOR LATER