Matcha Pistachio Muffins
These matcha pistachio muffins are delicious, easy to make, and a stunning shade of natural green!
Servings: 9 -12
Calories: 295kcal
Ingredients
- 2 cups all-purpose flour
- ½ cup organic granulated sugar, plus 2 teaspoons for topping
- 1 tablespoon ceremonial grade matcha
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk (room temperature)
- ⅓ cup canola oil
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- ½ cup shelled roasted and salted pistachios, roughly chopped
Instructions
- Preheat the oven to 400°F and line 9 to 12 cups of a muffin tin with papers.
- Whisk the flour, ½ cup of sugar, matcha, baking powder, baking soda, cinnamon, nutmeg, lemon zest, and salt together in a large mixing bowl.
- In a separate bowl or large liquid measuring cup, stir together the milk, oil, lemon juice, and vanilla.
- Pour the milk mixture into the flour mixture and stir just until combined.
- Divide the batter among the prepared muffin cups. Sprinkle the pistachios on top, followed by 2 teaspoons of sugar.
- Bake the muffins for 15 to 19 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Place the muffin tin on a cooling rack and allow the muffins to cool before removing them from the tin.
Nutrition
Serving: 1muffin (1/9 or recipe) | Calories: 295kcal | Carbohydrates: 37g | Protein: 5.7g | Fat: 15g | Saturated Fat: 1.4g | Sodium: 154mg | Potassium: 293mg | Fiber: 2.4g | Sugar: 12.3g | Calcium: 99mg | Iron: 2mg