These Matcha Pistachio Raspberry Rose Muffins are not only a delicious treat but are also an overall experience! They’re fun to make, even more fun to open, and irresistible from the very first bite.

These muffins are the best of both worlds, all in a single bite! Nutty and earthy from the pistachios and matcha, yet vibrant and sweet from the raspberry and rose water. They’re not too sweet to have for breakfast, yet sweet enough to satisfy that late night craving.

My favorite part? How much FUN we have breaking each muffin open! Each one has a unique layering and swirling of colors and flavors.

If you like raspberry desserts, check out my Double Chocolate Raspberry Blondies! I also have a yummy recipe for Matcha Honey Blondies.

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Ingredients
Instructions
Substitutions and Variations
Storage
Other desserts you may enjoy:
Rating
Matcha Pistachio Raspberry Rose Muffins

Ingredients

Shelled pistachios – You can either buy them shelled or shell them yourself. We process them down to a sandy powder.
Culinary grade matcha powder – More robust than the ceremonial matcha that you drink, but either variety will work. Be sure to sift your matcha into the recipe as it is naturally clumpy!
Raspberries – Fresh raspberries work best here.
Rose water extract – An optional ingredient that adds a nice floral element. You can get it at your local Persian market, or on Amazon!
Sugar – The heart of every dessert.
Butter – For moisture and flavor.
Extra large eggs – To bind the muffins together.
Pure vanilla extract – A subtle flavor enhancer in these muffins.
All-purpose flour – The base of these Matcha Pistachio Raspberry Rose Muffins,
Baking powder – To help these muffins fluff up.
Salt – my preference is Diamond Crystal kosher salt.
Milk – I use lowfat milk here, but any milk should do.

See recipe card for quantities.

Instructions

While there are a few additional steps in this recipe than your average muffin recipe, there are no tough techniques!

Prepare the dry ingredients: Pulse the pistachios in a food processor until they reach a sand-like consistency, then add to a medium-sized bowl. Sift the matcha into the same bowl. Add flour, baking powder, and salt, then whisk to combine. In a separate medium-sized bowl, add the raspberries and press down with a fork until they no longer have their shape. Add rose water and stir. Then top with flour, then baking soda and baking powder. Whisk the dry ingredients together on top and set aside.
Prepare the wet ingredients: In a stand mixer, beat together the butter and sugar until light and fluffy. Then add the eggs and vanilla extract and mix for another few minutes.
Combine the wet and dry, creating the two batters: Using a ½ cup measuring cup, scoop the wet batter into the two separate bowls, one at a time. There should be around 1 ½ cups of batter in each bowl. Add milk to each bowl, then, one bowl at a time, fold in the dry and wet ingredients together.
Make the muffins: Using a cookie scoop, add the batter to the lined muffin tin, one scoopful at a time. Alternate between green and pink batter to achieve the swirl. Bake, allow to cool, then serve!

Substitutions and Variations

These muffins are so special just as is. Here are some unique takes you can make:

Nut-free: to make these muffins nut free, simply remove the pistachios. Replace with ⅓ cup of all-purpose flour.
Berries: While I have not tested this recipe with a different berry, you should be able to replace with strawberries. I would recommend macerating the strawberries first, then pulsing in a food processor or immersion blender (as they will be too sturdy for a fork).

Storage

In the fridge: Store these muffins in an air-tight container at room temperature for a day. Any longer, move to the fridge. They taste great as is, but also taste great sliced in half and toasted with butter.
In the freezer: Store these muffins in an air tight container in the freezer. You can microwave them in 30 second increments until done to your liking. You can also cut in half and pop in the toaster oven.

Other desserts you may enjoy:

Rating

Lastly, if you do make this Matcha Pistachio Raspberry Rose Swirl Muffins recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok (@snackingemily) so I can see your creations.

Matcha Pistachio Raspberry Rose Muffins

These Matcha Pistachio Raspberry Rose Muffins are fun to make, even more fun to open, and irresistibly delicious from the very first bite. These muffins are a true celebration of the warmer months, encapsulating the essence of sunshine and blooming gardens in every crumb.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Course Appetizer, Breakfast, Dessert, Snack

Cuisine American

Servings 12 Muffins

Ingredients

⅓ cup shelled pistachio
2 teaspoon culinary grade matcha powder
⅔ cup fresh raspberries 85g
1 teaspoon rose water extract
1 + ⅔ cups all-purpose flour (125g + 85g)
½ + ½ teaspoon baking powder
½ + ½ teaspoon kosher salt
1 ½ cups white sugar
½ Cup unsalted butter at room temperature
4 extra large eggs at room temperature
2 teaspoons pure vanilla extract
⅓ + ⅓ cup milk

Instructions

Preheat your oven to 350°F (175°C) and prepare a 12-muffin tin by lining it with paper liners.
To make the pistachio “flour,” place the shelled pistachios in a food processor and pulse until they reach a uniform texture resembling sand.
Transfer the pistachio flour to a medium-sized bowl. Sift the matcha powder into the bowl with the pistachios, then add ⅔ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Whisk the dry ingredients together and set it aside.
In a different medium-sized bowl, gently mash the fresh raspberries with the back of a fork until they lose their form. If using rose water, mix it in with the mashed raspberries. Add in the remaining 1 cup of all purpose flour, then sprinkle ½ teaspoon baking powder and ½ teaspoon salt on top. Whisk the dry ingredients together on top of the mashed raspberries, then set the bowl aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for about 3-5 minutes, until the mixture becomes light and fluffy. Add the eggs and vanilla extract, and continue to beat for another 2 minutes.
Now, it's time to distribute the liquid batter evenly between the two bowls. You can do this by using a ½ cup measuring cup to scoop out the liquid ingredients into the dry, alternating each scoop. Alternatively, you can measure out approximately 177g of liquid batter into each bowl.
Once the liquid ingredients are evenly distributed, add ⅓ cup of milk to the green bowl, then ⅓ cup milk to the pink bowl. Mix the green bowl until combined, then separately mix the pink bowl until combined.
Using a small or medium-sized cookie scoop, place one scoop of green batter into each muffin tin, followed by one scoop of pink batter on top. Repeat until all the muffin cups are filled. If desired, you can use a toothpick to gently swirl some of the batter together for more of a a marbled effect.
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove them from the oven, allow them to cool, then serve and enjoy!