Vegan Lemon Pistachio Muffin

Vegan-Lemon-Pistachio-Muffin3

Vegan-Lemon-Pistachio-Muffin1This 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?

Ricotta Almond Gluten-free Cake

Semolina Coconut Cake

Pound Cake with Dried Fruits

Lemon Yogurt Loaf Cake Recipe

Lemon Bundt Cakes, How to Make Lemon Bundt Cakes

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

INGREDIENTS:

  • 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

METHOD:

  • 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 LATERVegan-Lemon-Pistachio-Muffin4

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

27 thoughts

  1. Mmm this sounds so yummy! I’m vegan so I love seeing a yummy recipe like this! Thanks for sharing! I would’ve never though to add pistachio to muffins! love it!

    Like

  5. I never considered using these amazing flavours together before. I definitely feel inspired to try it out the next time I bake.

    Like

  8. I like lemon and pistachio and this muffins recipe of yours is so perfect for my taste. I would love to try this and hope it will turn good as yours.

    Like

  12. These look amazing! My son loves lemon and pistachio. While I never would have put them together, it sounds perfect and I can’t wait to try them.

    Like

  22. Aish, wow, this is awesome! I don’t know why I am only following you just now. This is brilliant! Thank you!

    Like

  26. Pingback: Mini Persian Love Cakes (No-Eggs) – MyYellowApron
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