These delicate homemade eggless Pistachio Muffins are slightly spiced with cardamom and drizzled to perfection with a rich white chocolate glaze!
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Dessert
Servings: 10
Calories: 243kcal
Ingredients
250gflourcake or all-purpose (2 cups)
2½tsp.baking powder
1tsp.ground cardamom
¼tsp.salt
75gunshelled pistachiosraw or roasted, finely ground
60mLvegetable oil
50ggranulated sugar(¼ cup), see notes
50gbrown sugar(¼ cup), see notes
1-2tbsp.honeyor maple syrup, optional, see notes
180gplain Greek yogurtor any plain, low-fat yogurt or skyr (¾ cup)
120mLmilksemi-skimmed, whole, or plant based (½ cup)
White Chocolate Glaze
75gwhite chocolatechunks or chocolate chips
1tsp.coconut oiloptional
handfulpistachioscrushed
Instructions
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.
Notes
You can use either a mixture of granulated and brown sugar or just a double amount of one or the other. If not using honey, double the amount of sugar in the recipe (for a total of 1 cup sugar).