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Baked Matcha Pistachio Donuts

Soft and fluffy baked green tea donuts topped with crunchy pistachios and tart dried cranberries. A vibrant, no-fry dessert perfect for tea time.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 Donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Japanese-Fusion
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Donut Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tbsp matcha green tea powder culinary grade
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup buttermilk room temperature
  • 2 eggs large
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
Toppings
  • 0.5 cup pistachios shelled and chopped
  • 0.5 cup dried cranberries
  • 0.25 cup powdered sugar for dusting
  • 2 tbsp honey optional, for adhesion

Equipment

  • Donut Pan
  • Mixing bowls
  • Whisk
  • Piping bag
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a donut pan thoroughly with non-stick spray or butter.
  2. In a large bowl, whisk together flour, sugar, matcha powder, baking powder, and salt until uniform and no lumps remain.
  3. In a medium bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined. Do not overmix.
  5. Transfer batter to a piping bag or ziplock bag with the corner cut. Pipe into donut cavities, filling about 3/4 full.
  6. Bake for 10-12 minutes, or until the tops spring back when touched.
  7. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Brush lightly with honey (if using), then top with chopped pistachios, dried cranberries, and a dusting of powdered sugar.

Notes

Best eaten the same day. Store in an airtight container for up to 2 days.