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Matcha Pistachio Muffins Recipe

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4 from 12 reviews

Delight in these vibrant Matcha Pistachio Muffins, perfectly moist and subtly sweet with the earthy flavor of ceremonial grade matcha and crunchy toasted pistachios. These muffins boast a hint of cinnamon and a fresh lemon zest twist, ideal for a unique breakfast treat or midday snack.

  • Total Time: 29 minutes
  • Yield: 9 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup organic granulated sugar, plus 2 teaspoons for topping
  • 1 tablespoon ceremonial grade matcha
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unflavored and unsweetened non-dairy milk (room temperature)
  • 1/3 cup canola oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla bean paste

Toppings

  • 1/2 cup shelled roasted and salted pistachios, roughly chopped
  • 2 teaspoons organic granulated sugar

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 400°F (204°C) and line 9 to 12 muffin cups with paper liners to prevent sticking and for easy cleanup.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup sugar, ceremonial grade matcha, baking powder, baking soda, ground cinnamon, lemon zest, and salt until evenly combined to create a uniform batter base.
  3. Mix wet ingredients: In a separate bowl or large liquid measuring cup, stir together the non-dairy milk, canola oil, lemon juice, and vanilla bean paste ensuring everything is well incorporated.
  4. Combine wet and dry mixtures: Pour the wet ingredient mixture into the flour mixture. Stir gently just until the ingredients are combined, taking care not to overmix for tender muffins.
  5. Fill muffin cups and add toppings: Evenly divide the batter among the prepared muffin cups. Sprinkle the roughly chopped pistachios on top of each muffin followed by 2 teaspoons of sugar to add a crunchy, sweet crust.
  6. Bake: Bake the muffins in the preheated oven for 15 to 19 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
  7. Cool: Remove the muffin tin from the oven and place it on a cooling rack. Let the muffins cool completely before removing them from the tin to maintain their shape and texture.

Notes

  • Use ceremonial grade matcha for the best flavor and vibrant color.
  • Ensure the non-dairy milk is at room temperature to help the batter mix evenly.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Adjust sugar topping amount based on your sweetness preference.
  • You can substitute canola oil with a neutral oil like vegetable or light olive oil.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 19 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Find it online: https://iamstarved.com/matcha-pistachio-muffins-recipe/