These delicate homemade eggless Pistachio Muffins are slightly spiced with cardamom and drizzled to perfection with a rich white chocolate glaze!
If you love pistachio flavor, these are the muffins you can't refuse. These delicious pistachio muffins are made from scratch and are packed with real pistachios - none of that packed pistachio pudding mix - and they're egg-free too.
There's a hint of cardamom in these eggless pistachio muffins, which pairs beautifully in terms of flavor. Drizzled with melted white chocolate and topped with even more crushed pistachios, these bakery-style muffins will make a hit in no time!
Simple to make, requiring less than 15 minutes of hands-on time, no special techniques, and just under 20 minutes of baking. These muffins are soft and moist, thanks to the addition of Greek yogurt, and are perfect for those with egg allergies or intolerance.
Ingredients and Variations
The Dry Ingredients
You will need flour (cake flour is preferred, but all-purpose flour works too), baking powder, and salt.
The star of the show for these eggless muffins. We will be using unshelled pistachio nuts here. Of course, shelled pistachios can be used, but please be aware that the weight measurements are for unshelled pistachios. You can use raw or roasted, salted or unsalted pistachios, either of these is fine.
They need to be finely ground for the batter. Make sure to have an extra handful of chopped pistachios for the topping!
Ground cardamom pairs beautifully with pistachio flavor. This is optional, but gives a great flavor boost.
I use low-fat, plain Greek Yogurt for this pistachio muffin recipe. You can use any type of yogurt as long as its plain. Regular yogurt and Skyr work great too.
For these muffins, I used a reduced amount of granulated and brown sugar and added some honey. Of course, you can use a full cup of sugar (without the honey) as desired, but honey gives a great texture and taste to these muffins. Be cautioned though, they are not overly sweet.
Instead of honey, you can also use agave syrup or maple syrup. You can add more or less and adjust to your taste.
For the liquid part, you will need semi-skimmed, whole, or plant-based milk. If using plant-based milk, go for neutral-flavored milk such as oat milk, rice milk, or soy milk.
Use neutral-flavored oil such as canola oil.
For the topping, you will need white chocolate (chunks or white chocolate chips) and crushed pistachios. Coconut oil is optional but will make melted white chocolate more runny and easier to use as glaze.
How to Make Pistachio Muffins
For the muffin batter, you're going to need finely ground pistachios. Place raw or roasted pistachios in a food processor and pulse until they are finely ground. Be careful not to overdo it because you'll end up with pistachio butter or paste, which is not what we want here.
Preheat the Oven and Prep
Preheat oven to 220°C (428F) and line a muffin tin with 10-12 paper liners. You can also use silicone muffin cups.
Make the Batter
Sift and mix the dry ingredients (flour, baking powder, salt, cardamom, and finely ground pistachios) and set aside.
Place sugars in a large mixing bowl of a stand mixer fitted with the paddle attachment (you can also use a handheld mixer). Add oil and mix until combined. Then, add Greek yogurt and honey and mix for 1-2 minutes until incorporated.
Add the dry ingredients to the wet ingredients in two parts, alternating with the milk and mix until just combined. The batter will be slightly thick.
Assembly & Baking
Divide the batter between muffin liners. For bakery-style muffins, fill all the way to the top. For medium-sized muffins, fill ¾ of the way.
Bake at 220°C (428F) for 7 to 8 minutes. Then, without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8 to 12 minutes, or until a skewer inserted into the center comes out clean. Baking time depends on oven type and amount of batter used for each muffin.
When the muffins are done, let them cool in the muffin pan for 5-10 minutes, then transfer to a wire rack to cool completely before glazing.
To make the white chocolate glaze, place white chocolate chips or chunks in a microwave-safe bowl. Heat at 30 second increments, stirring with a fork at each pause until chocolate is melted and smooth.
TIP: If the chocolate is too thick, add a teaspoon of coconut oil to thin it. This will make it easier to glaze the muffins.
Drizzle muffins with white chocolate glaze and top with chopped pistachios. Leave to set and enjoy!
Tips for Bakery-Style Muffins
- Weigh your ingredients using digital kitchen scales - this is the only way to ensure accuracy and the perfect muffin consistency!
- Do not overmix your batter. Overmixing will result in gluten formation leading to a dense muffin sponge.
- Fill muffin liners all the way to the top!
- Bake at high heat 220°C (428F) for a few minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake until done. The high initial temperature helps muffins to rise rapidly, giving that bakery-style high-rise.
- Cool muffins on a cooling rack. Do not leave them in the muffin pan for too long (not more than 10 minutes) as steam will cause them to become soggy and they may collapse.
- Cool muffins completely before glazing, otherwise the glazing won't hold.
Making Ahead and Storing
You can store these pistachio white chocolate muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours or warm them in a microwave for 2-3 minutes.
You can also prepare the batter one day ahead and refrigerate overnight before baking.
Eggless Muffin Recipes
Pistachio Muffins with White Chocolate Glaze
- 250 g flour cake or all-purpose (2 cups)
- 2½ tsp. baking powder
- 1 tsp. ground cardamom
- ¼ tsp. salt
- 75 g unshelled pistachios raw or roasted, finely ground
- 60 mL vegetable oil
- 50 g granulated sugar (¼ cup), see notes
- 50 g brown sugar (¼ cup), see notes
- 1-2 tbsp. honey or maple syrup, optional, see notes
- 180 g plain Greek yogurt or any plain, low-fat yogurt or skyr (¾ cup)
- 120 mL milk semi-skimmed, whole, or plant based (½ cup)
White Chocolate Glaze
- 75 g white chocolate chunks or chocolate chips
- 1 tsp. coconut oil optional
- handful pistachios crushed
- Preheat oven to 220°C (428F) and line a muffin pan with muffin liners. You can also use silicone muffin liners.
- Sift and mix flour, baking powder, salt, and cardamom and set aside.
- Place unshelled pistachios in a food processor and pulse until finely ground. Mix into flour mixture.
- In a large mixing bowl of a stand mixer fitted with the paddle attachment, place oil and granulated and brown sugar and mix on medium speed until combined. Add honey and Greek yogurt and mix for a minute or so until incorporated.
- Add the dry ingredients in two parts, alternating with milk and mix until just combined. Do not overmix.
- Divide batter between muffin liners. Fill all the way to the top for large, bakery-style muffins or ¾ of the way for a medium-sized muffin.
- Bake at 220°C (428F) for 7-8 minutes. Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, or until a skewer inserted into the center comes out clean. Baking time depends on oven type and amount of batter used for each muffin.
- Let the muffins cool down for 5-10 minutes in muffin pan, then transfer to a wire rack to cool completely before glazing.
- To make the white chocolate glaze, place white chocolate chunks or chips in a microwave safe bowl and heat at 30 second increments, stirring with a fork at each pause, until chocolate is melted and smooth. You can also melt chocolate over a waterbath. If the chocolate is too thick, stir in 1 tsp. coconut oil whilst still hot to make it runny. Drizzle over cooled muffins and top with crushed pistachio.