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.
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!