Dairy-Free Pistachio Muffins
Indulge in the nutty goodness of these Dairy-Free Pistachio Muffins, a recipe that’s perfect for anyone seeking a delightful treat free of dairy. Fluffy and moist thanks to an easy homemade dairy-free buttermilk made from almond milk and apple cider vinegar, these muffins are packed with the rich flavor of chopped pistachios for both texture and taste. A sprinkle of chopped pistachios on top adds a satisfying crunch that completes the experience. Quick to prepare in just under 15 minutes, these golden muffins bake to perfection in 20 minutes, making them a fantastic choice for breakfast, brunch, or an afternoon snack. Whether you're accommodating dietary restrictions or simply love a nutty twist, these muffins are sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup sugar
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup unsalted pistachios, shelled and roughly chopped
- 0.25 cup chopped pistachios for topping
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with some oil.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and set aside for a few minutes to curdle. This mixture will act as your dairy-free buttermilk.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
Add the vegetable oil and vanilla extract to the bowl with the almond milk mixture, and stir to combine.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix as this can result in dense muffins.
Fold in the roughly chopped pistachios until they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the top of each muffin with a little bit of the extra chopped pistachios for a nice crunch.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious dairy-free pistachio muffins warm or at room temperature.
Nutrition Facts
Calories |
3539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 394.2 g | 143% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 164.7 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 666 mg | 51% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
