Pistachio and matcha muffins

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0:30

Makes 12

Easy

Our matcha muffins are delightfully fluffy and mouth-wateringly delicious. Made with ceremonial grade matcha, these muffins are naturally green and only require a few ingredients.

Not only are these pistachio and matcha muffins quick and easy to make, but they’re made with dairy-free milk, making them vegan too. If you’re not a fan of pistachio, you can add almond flakes to these matcha muffins or simply leave them a green tea flavour.

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Ingredients image

What you'll need...

  • 250g all-purpose flour
  • 100g granulated sugar, plus extra for topping
  • 15g ceremonial grade matcha
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 230ml unsweetened non-dairy milk
  • 80ml rapeseed oil
  • 1 tsp vanilla extract
  • 60g shelled roasted and salted pistachios, roughly chopped
  • A squeeze of lemon juice
  • Grated lemon zest, optional

Method

  1. Preheat the oven to 200C / 180C fan / gas 6. Line a muffin or cupcake tin with cases. 

  2. Whisk the flour, sugar, matcha, baking powder, lemon zest and salt together in a mixing bowl.  

  3. In a separate bowl, mix the non-dairy milk, oil, vanilla and lemon juice. Pour the milk mixture into the flour mix and stir until combined. 

  1. Divide the batter among the cupcake cases. Add chopped pistachios on top with a sprinkling of sugar for each muffin. 

  2. Bake the muffins for 15-20 mins or until an inserted toothpick comes back clean. 

  3. Once cooked, place the muffin tin on a cooling rack for 5 mins before removing them from the tin and allow to cool down completely. 

Shop the tools you will need

Secondary image for Silicone Egg Whisk Main image for Silicone Egg Whisk

£3

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£2

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£39

Secondary image for Glass Mixing Bowl Set Main image for Glass Mixing Bowl Set

£34

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