This week I’m going green on green! I’ve combined two of my favorite ingredients (matcha and pistachios) to make Matcha Green Tea Pistachio Muffins. Because why not get a mini caffeine boost and protein pick-up for my midday cravings at the same time? These energy packed muffins are both satisfying and delicious.
I usually use matcha powder to make my daily green tea latte, but it also works great for baking – just make sure it’s culinary grade. Macha is made from green tea leaves that have been grown in the shade and then ground into a powder. It has many health benefits including an abundance of antioxidants, which help fight disease in the body. So let’s make superhero matcha muffins!
This matcha green tea pistachio muffin recipe is fairly easy to make. Mix your dry ingredients with your wet ingredients, bake, cool and frost! The icing and pistachio topping is entirely optional, but it’s so worth the extra calories. Besides, we’re using half whole wheat flour in this recipe, so it’s sort of on the healthier side, right? Wink, wink.
Rather than giving yourself extra work with deshelling the pistachios, purchase them as bagged pistachio meats with the shells already removed. It makes life so much easier! I buy mine at Trader Joe’s and they run about $5 a bag. Half of the pistachios will go in the mix and the other half will go on top, giving these matcha muffins a nice, crunchy texture.
If you love either of these ingredients, or especially both, I urge you to make these Matcha Green Tea Pistachio Muffins. They’ll be the perfect snack between meals or go perfectly with that morning matcha late. If you make these, be sure to tag me on Instagram @lovehappyhour!
1. Preheat oven to 375 degrees.
2. Whisk together dry ingredients: flour, baking powder, matcha green tea powder, pistachio meats (1/2 cup), sugar and salt.
3. In a separate bowl, mix wet ingredients: egg, milk, Greek yogurt, oil, vanilla and almond extract.
4. Add wet ingredients to dry ingredients and whisk until well combined.
5. Place paper muffin liners into muffin pan or spray with non-stick cooking spray.
6. Pour batter into muffin tin (about ¾ full) and bake for 15-17 minutes.
7. Remove muffins from pan and let cool.
8. In a small bowl, whisk together powdered sugar, milk, lemon juice and almond extract. Dip the top of each muffin into the icing mixture and immediately sprinkle with remaining chopped pistachio meats (about a 1/2 cup).