Pistachio Matcha Muffins

Pistachio matcha muffins made with oat flour, honey, and almond milk. Soft, lightly sweet, and easy to bake at home.

I made these pistachio matcha muffins on a quiet morning when I wanted a bake that felt a little different from the usual. The soft green color caught my eye, and the gentle flavor of matcha paired with pistachios sounded just right. The batter came together in one bowl, and the kitchen smelled warm and nutty as they baked. By the time they cooled, everyone was already waiting near the counter.

What I enjoy most about these muffins is how light and tender they turn out. The pistachios add a soft crunch, while the matcha gives a gentle earthy note that balances the sweetness. Each bite feels calm and comforting without being too heavy. They work well for breakfast, an afternoon snack, or a simple dessert after dinner.

When I served them, the texture and flavor won everyone over. The soft crumb, the hint of matcha, and the nutty pistachios made them feel special without any extra effort. They disappeared faster than I expected, and I knew right away this was a recipe worth keeping close.

Questions you may have about this recipe

What does matcha taste like in muffins
Matcha has a mild earthy flavor that pairs well with sweet and nutty ingredients.

Can I use regular milk instead of almond milk
Yes. Any milk works in the same amount.

Can I use all purpose flour instead of oat flour
Yes. Use the same measurement for a similar texture.

How should I store these muffins
Keep them in an airtight container at room temperature for up to 3 days.

Can I freeze these muffins
Yes. Wrap them well and freeze for up to 2 months.

What you need to make Pistachio Matcha Muffins

1 cup oat flour

1 tsp matcha powder

1/4 cup crushed pistachios

1 egg

1/4 cup honey

1/2 cup almond milk

1/4 cup melted butter or oil

1 tsp baking powder

1/4 tsp salt

How to make Pistachio Matcha Muffins

Preheat the oven to 350 F.

Line a muffin pan with paper liners.

In a bowl, whisk the egg, honey, almond milk, and melted butter.

Add the oat flour, matcha powder, baking powder, and salt.

Mix until a smooth batter forms.

Fold in the crushed pistachios.

Divide the batter evenly among the muffin cups.

Bake for 18 to 20 minutes or until the tops are set.

Let the muffins cool before serving.

Tips

Use fresh matcha powder for the best color and flavor.

Do not overmix the batter to keep the muffins soft.

Sprinkle extra pistachios on top before baking for a nice finish.

Let the muffins cool fully for the best texture.

Reader reviews

⭐⭐⭐⭐⭐ “Soft, light, and full of flavor. My book club loved them.” Janet L

⭐⭐⭐⭐ “Nice texture and a gentle matcha taste.” Carol P

⭐⭐⭐⭐⭐ “Perfect with my morning coffee.” Margaret D

⭐⭐⭐⭐ “Easy recipe and came out moist.” Alan R

⭐⭐⭐⭐⭐ “The pistachios gave a great crunch.” Teresa H

Printable Recipe

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