Dairy-Free Pistachio Muffins

Soft, nutty, and completely dairy-free, these pistachio muffins are the perfect treat for breakfast, snack time, or anytime you’re craving something wholesome yet indulgent. Made with a clever combination of almond milk and apple cider vinegar to create a dairy-free buttermilk base, these muffins have a tender, moist crumb that’s hard to resist. Each bite is bursting with the rich flavor of shelled pistachios, both within the muffin and as a crunchy topping. Easy to whip up in just 35 minutes, this recipe combines pantry staples like all-purpose flour and vegetable oil with the unique touch of pistachios for a crowd-pleasing treat. Whether you're following a dairy-free lifestyle or simply looking to try something new, these muffins deliver a delightful balance of flavor and texture in every bite. Perfect for gifting, brunch spreads, or pairing with your morning coffee, they’re a must-bake twist on classic muffin recipes.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with some oil.

Step 2

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.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.

Step 4

Add the vegetable oil and vanilla extract to the bowl with the almond milk mixture, and stir to combine.

Step 5

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.

Step 6

Fold in the roughly chopped pistachios until they are evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

Sprinkle the top of each muffin with a little bit of the extra chopped pistachios for a nice crunch.

Step 9

Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

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.

Step 11

Enjoy your delicious dairy-free pistachio muffins warm or at room temperature.

Nutrition Facts

Serving size	(974.0g)

Amount per serving	% Daily Value*
Calories	3538.8

Total Fat 200.7g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 67.9g
Cholesterol 0mg	0%
Sodium 2860.3mg	0%
Total Carbohydrate 394.2g	0%
Dietary Fiber 27.6g	0%
Total Sugars 164.7g
Protein 68.0g	0%

Vitamin D 87.8IU	0%
Calcium 666.2mg	0%
Iron 19.7mg	0%
Potassium 2385.0mg	0%

*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.

Source of Calories

Fat: 49.4%

Protein: 7.4%

Carbs: 43.1%