Vegan Pistachio Muffins With Pistachio Crumble

Name: Vegan Pistachio Muffins With Pistachio Crumble
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 120 g raw shelled pistachios ((with or without skins) *see note 1); 200 g granulated sugar (use organic if based in US); 240 g all-purpose flour (sifted); 1 tablespoon baking powder (sifted); ½ teaspoon baking soda (sifted); ½ teaspoon sea salt; 1 batch vegan buttermilk (*see note 2); 118 ml olive oil (or neutral oil like rapeseed or sunflower oil); 80 g vegan Greek-style yogurt (or vegan sour cream); 1 tablespoon vanilla extract; 1 teaspoon almond extract; 40 g raw shelled pistachios ((with or without skins)); 3 tablespoons all-purpose flour; 2 tablespoons granulated sugar (use organic if based in US); 1 tablespoon vegan butter (melted, or olive oil); 120 g powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon non-dairy milk

Instructions

Prep:20minCook:20min

Fluffy and moist bakery-style pistachio muffins with pistachio crumble topping and vanilla glaze. Made without eggs or dairy, these vegan muffins are quick and easy to make with just 20 minutes of active prep time.

Updated at: Wed, 20 Nov 2024 10:16:08 GMT