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Matcha Muffins Recipe

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3.9 from 56 reviews

These vibrant and delicious Matcha Muffins combine the earthy flavor of matcha green tea with the crunch of toasted almonds. Made with a blend of all-purpose and almond flours, almond milk, and natural sweeteners, these muffins are perfect for a wholesome snack or breakfast treat that is vegan and naturally dairy-free.

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour (approx. 210g)
  • ½ cup almond flour (approx. 60g)
  • 1 tbsp matcha powder (approx. 9g)
  • 2 tsp baking powder (approx. 8g)
  • ½ tsp baking soda (approx. 3g)
  • ½ tsp salt (approx. 3g)

Wet Ingredients

  • 1 cup almond milk (or oat or soy milk, approx. 235ml)
  • ¾ cup granulated sugar (approx. 150g)
  • 6 tbsp neutral oil (canola, vegetable, or sunflower, approx. 90ml)
  • 1 tbsp apple cider vinegar (or white vinegar, approx. 15ml)

Toppings

  • ⅓ cup almonds (toasted; sliced or slivered, 40-45g)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, matcha powder, baking powder, baking soda, and salt until evenly combined to ensure consistent texture.
  3. Combine Wet Ingredients: In a large bowl, whisk almond milk, sugar, neutral oil, and apple cider vinegar until the sugar begins to dissolve, creating a smooth liquid base for the muffins.
  4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins light and tender.
  5. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, using about 1/3 cup batter per muffin. Smooth the tops and sprinkle toasted sliced or slivered almonds on top for added texture and flavor.
  6. Bake: Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  7. Cool Muffins: Allow the muffins to cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • For best matcha flavor, use high-quality, culinary-grade matcha powder.
  • You can substitute the almond milk with oat or soy milk if preferred.
  • Ensure not to overmix the batter to maintain a light crumb texture.
  • To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month.

Find it online: https://recipethrive.com/matcha-muffins-recipe/