Matcha Muffins

delicate fusion of earthy matcha and tender muffin crumb, these Matcha Muffins offer a subtly sweet breakfast or snack option that is both visually striking and delightfully flavorful. Each bite delivers a light, moist texture complemented by the unique vegetal notes of high-quality green tea powder.

Why You’ll Love This Recipe

• Vibrant Flavor and Color: The natural chlorophyll in ceremonial-grade matcha infuses the muffins with a bright green hue and a nuanced, slightly grassy flavor profile.

• Simple Ingredients: With pantry staples and a single specialty item—matcha powder—this recipe remains straightforward and accessible.

• Versatile Base: These muffins pair equally well with sweet add-ins such as white chocolate chips or fresh berries, or can be enjoyed plain alongside a hot cup of tea.

• Quick Preparation: From start to finish, you can have twelve muffins ready in under forty minutes, making this an ideal choice for busy mornings or last-minute gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Matcha green tea powder

• Granulated sugar

• Baking powder

• Fine sea salt

• Whole milk

• Unsalted butter, melted and cooled

• Large eggs

• Pure vanilla extract

Directions

1. Preheat and Prepare
   Preheat the oven to 190 °C (375 °F). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.

2. Combine Dry Ingredients
   In a large bowl, whisk together the flour, matcha powder, sugar, baking powder, and salt until the mixture is evenly blended.

3. Mix Wet Ingredients
   In a separate bowl, whisk the milk, melted butter, eggs, and vanilla extract until smooth and uniform.

4. Incorporate
   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; do not overmix. The batter should remain slightly lumpy.

5. Portion the Batter
   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

6. Bake
   Bake for 18 to 22 minutes, or until the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Serve
   Allow the muffins to rest in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

• Yield: 12 muffins

• Preparation time: 15 minutes

• Baking time: 18–22 minutes

• Total time: 33–37 minutes

Variations

• White Chocolate Matcha Muffins: Gently fold ½ cup of white chocolate chips into the batter for an indulgent sweetness.

• Berry Matcha Muffins: Add ¾ cup fresh or frozen raspberries or blueberries, folding them in just before portioning.

• Vegan Adaptation: Substitute plant-based milk (such as almond or oat) for dairy milk, use coconut oil in place of butter, and replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).

• Citrus Matcha Muffins: Stir in 1 teaspoon of finely grated lemon or yuzu zest for a bright, aromatic twist.

Storage/reheating

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm gently before serving.

• Freezing: Individually wrap muffins in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

• Reheating: Warm frozen or refrigerated muffins in a preheated oven at 160 °C (325 °F) for 5–7 minutes, or microwave on medium power for 20–30 seconds.

FAQs

What is matcha?

Matcha is a finely ground powder made from specially grown and processed green tea leaves. It is prized for its vibrant color, concentrated flavor, and healthful antioxidants.

Can I substitute all-purpose flour with another type?

You may use a one-to-one gluten-free baking flour in place of all-purpose flour, though the texture may be slightly denser. Pastry flour can yield a more tender crumb.

Is it necessary to sift the matcha powder?

Sifting the matcha helps to remove clumps, ensuring a smooth batter and even distribution of color and flavor.

Can I reduce the sugar content?

Yes; you may decrease the sugar by up to 25 percent without compromising structure. For a less sweet muffin, reduce sugar from the recipe card measurement accordingly.

Are these muffins suitable for a vegan diet?

With the suggested vegan adaptations—plant-based milk, coconut oil, and flax eggs—these muffins can be prepared entirely without animal products.

How do I know when the muffins are fully baked?

A toothpick inserted into the center should emerge clean or with a few moist crumbs. The tops should spring back gently when pressed.

Can I add nuts or seeds?

Chopped nuts (such as almonds or pistachios) or seeds (such as chia or hemp) make excellent mix-ins. Fold in up to ½ cup before baking.

What grade of matcha should I use?

Culinary-grade matcha works well for baking. For the brightest flavor and color, choose a high-quality ceremonial-grade matcha, though it is more costly.

Why did my muffins sink in the middle?

Overmixing the batter or opening the oven door before they set can cause sinking. Stir the batter just until combined and avoid opening the oven in the first 15 minutes.

Can I make mini muffins instead?

Yes; reduce baking time to 12–15 minutes and fill a mini muffin tin about two-thirds full. Yield will increase to approximately 24 mini muffins.

Conclusion

These Matcha Muffins combine the refined flavor of green tea with the comforting familiarity of a classic baked good. Whether enjoyed for breakfast, an afternoon snack, or a light dessert, they offer both visual appeal and a nuanced taste. With straightforward preparation, flexible ingredient options, and guidance on storage and reheating, this recipe can become a staple in any home baker’s repertoire

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