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Matcha Pistachio Cranberry Baked Donuts

Soft and fluffy baked donuts infused with premium matcha green tea, topped with crunchy pistachios and tart dried cranberries. A perfect holiday or tea-time treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Japanese-Fusion
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tbsp matcha green tea powder culinary grade or better
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 1 large egg room temperature
  • 0.75 cup whole milk
  • 2 tbsp unsalted butter melted
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
Toppings
  • 0.5 cup dried cranberries chopped
  • 0.5 cup shelled pistachios chopped
  • 2 tbsp powdered sugar for dusting

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a donut pan with cooking spray or butter.
  2. In a large bowl, whisk together flour, sugar, matcha powder, baking powder, and salt until well combined and no lumps remain.
  3. In a separate bowl, whisk together the egg, milk, melted butter, vegetable oil, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and fold gently with a spatula just until combined. Do not overmix.
  5. Transfer batter to a piping bag and pipe into the donut pan, filling each mold about 2/3 full.
  6. Bake for 10-12 minutes or until a toothpick inserted comes out clean and edges are barely golden.
  7. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Top with chopped pistachios and cranberries, and dust generously with powdered sugar before serving.

Notes

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