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5 from 1 vote

Pistachio Muffins with White Chocolate Glaze

These delicate homemade eggless Pistachio Muffins are slightly spiced with cardamom and drizzled to perfection with a rich white chocolate glaze!
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Servings: 10
Calories: 243kcal

Ingredients

  • 250 g flour cake or all-purpose (2 cups)
  • 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

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).

Nutrition

Calories: 243kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 200mg | Potassium: 155mg | Fiber: 2g | Sugar: 17g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg