Vegan Lemon Pistachio Muffins

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When life gives you more lemons than you can use, make VEGAN LEMON PISTACHIO MUFFINS!! The best way to celebrate the citrus season. These irresistibly moist lemon-infused pistachio muffins are drizzled with lemon icing, bringing a hint of tart and sweet topping! For added texture, I have generously sprinkled the muffins with chopped pistachios. Each bite of this muffin is packed with sweet, tart, and nutty flavors of lemon and pistachios!

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.

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 dairy in these Lemon Pistachio Muffins, the shelf life of these muffins is longer and in fact, they taste way better the next day. The lemon drizzle on the top does the trick.

WHY THESE DIARY FREE LEMON PISTACHIO MUFFINS ARE SO DELICIOUS

• Supremely moist muffins
• Vegan
• Perfect snack muffins loaded with refreshing flavors from lemons and nutty texture from pistachios
• Made with 100% naturally flavored with fresh lemons (both the juice and zest) and pistachios
• Easy recipe that is perfect for serving at any special occasion or gathering
• Perfect snack to enjoy with coffee or tea

KEY INGREDIENTS NEEDED TO MAKE VEGAN LEMON PISTA MUFFINS

FOR THE VEGAN MUFFINS

• Unbleached All-Purpose Flour 
• Pistachios
• Baking Powder, Salt and Baking Soda 
• Granulated Sugar 
• Light Olive Oil
• Fresh Lemon Juice 
• Vanilla Extract 
• Lemon Zest 
• Water

FOR THE LEMON GLAZE

• Lemon Juice
• Powdered Sugar
• Ground Pistachios

HOW TO MAKE VEGAN LEMON MUFFINS WITH LEMON SUGAR DRIZZLE

These VEGAN muffins are super easy to make. They will be ready under 30 minutes! All you need is a little bit of whisking, folding, and baking. 🙂

STEP 1 – Preheat oven to 325°F and Grease a muffin tin by brushing with oil and lining them with muffin liners

STEP 2: Coarsely grind shelled and unsalted pistachios.

STEP 3: Sieve the Dry Ingredients

Sieve the flour, baking powder, baking soda and salt into a bowl

Mix the coarsely ground pistachios into the flour mixture

STEP 4: Prepare the wet Ingredients

Whisk oil, 2 Tablespoons of lemon juice, and ½ cup water in a small bowl to combine. Mix sugar.

STEP 5: Mix the Dry Ingredients into Wet Batter

Pour the oil mixture into the dry ingredients and fold to combine. Be very careful not to over-mix.

Spoon the batter into the muffin tray up to halfway.

STEP 6: Bake the Vegan Lemon Muffins

Bake the vegan lemon muffins until golden brown all over for about 25-30 minutes. It springs back when gently pressed, and a tester inserted into the center comes out clean.

STEP 7: Ice the Vegan Lemon Pistachio Muffins

let the muffins cool completely in the pan, for at least 2 hours.

Whisk powdered sugar and lemon juice in a medium bowl, until you have a thick but pourable glaze. Pour glaze over muffins

Immediately top the muffins with reserved pistachios, then let sit until the glaze is set, at least 30 minutes.

PRO-TIPS FOR BAKING THE BEST VEGAN LEMON PISTACHIOS MUFFINS

• Avoid Using Artificial Flavors – It is best to use real pistachios instead of artificial flavorings and extracts. Same with Lemons. Use fresh lemon zest and lemon juice.
• Unshelled Pistachios – unshelled pistachios have a more vibrant green color compared to shelled pistachios. It takes few minutes to unshell the pistachios.
• Unsalted Pistachios – Unsalted pistachios are the best to use in these pistachio muffins.
• Coarsely ground pistachios add that nutty texture to the muffins. Don’t make fine flour out of the pistachios.
• The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
• Do not overmix your batter or else you will end up with dry and hard muffins.
• Do not full the muffins tin all the way to the top. Fill muffin tins about ¾ or 1/2 of the way.
• Let the muffins cool fully before you take them out of the muffin tin. I waited for about 30/40 minutes
• Glaze the muffins while they are cold. I have done the mistake of glazing the muffins while they are warm and the sugar glaze melted creating a mess.
• Sprinkle the pistachios on the lemon glaze as soon as the glaze is done.

FEW OTHER HEALTHIER TREATS

Ricotta Almond Gluten-free Cake

Semolina Coconut Cake (Egg Free & Butter Free)

Tutti Frutti Loaf Cake Recipe

Lemon Bundt Cakes,

Lemon Bundt Cakes

Lemon Poppyseed Muffins Recipe

Banana Muffins with Fennel Seeds (Malpua Inspired)

Originally this recipe is adopted from Bonappetit.

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…and let me know what you loved about it in the comments.

If you bake these muffins, share a pic and tag me on Instagram. I’m at MyYellowApron. You know I LOVE hearing from you.

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