I wasn’t sure whether to call these muffins or cupcakes; I’m never certain about these things.
I figured I’d go with muffins since they have no frosting or icing on them.
I’m having a little sweet affair with matcha at the moment, and it seems I’m not the only one.
I’ve been experimenting with matcha for a while now; I love its delicate sweetness, the pleasant bitter taste and rounded earthy flavour. Plus it’s full of antioxidants and good for you!
Lately I’ve replaced my morning coffee with matcha whisked with lightly sweetened and frothed almond milk to make a smooth tasty latte. It’s great, and I get a nice boost of energy.
These matcha green tea muffins make a great morning treat too; I make them to take in to work when I need a change from lattes.
They’re fluffy, moist and not too sweet, the matcha impacts a rich warm caramel-like flavour that makes them quite wonderful.
It’s a straightforward recipe, with a bit of added yoghurt to keep the muffins moist and flufy. It’s easy to make adaptations too… I often use whole-wheat flour because the taste is nuttier and fuller. I toss in pistachios and chocolate chips sometimes.
It’s become one of my favourite muffins to bake; they come out rustic, not-too-pretty, colourful and aromatic!
I used a tablespoon in this recipe but I’d start with a teaspoon if you’re not a huge fan of matcha or are unsure, the taste will be very subtle.
[Tweet ” Deliciously rich and fluffy matcha green tea muffins with an intense caramel flavour. #vegan “]
- 1 1/4 cups all-purpose flour
- 2 – 4 teaspoons matcha tea powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup turbinado sugar
- 1/4 teaspoon salt
- 1/2 cup coconut-milk yoghurt (or other non-dairy yoghurt)
- 2/3 cup almond milk (or other plant-based milk)
- 1/3 cup safflower oil (or canola oil)
- 1 teaspoons vanilla extract
- 1 teaspoon almond extract
- Preheat oven to 350 degrees F. and line muffin pan with liners and set aside
- Sift flour, matcha, baking powder and baking soda in a large bowl
- Add sugar and salt and mix to combine
- Whisk yoghurt, milk, oil, vanilla and almond extract together in a small bowl
- Make a well in the center of the flour mixture, pour in the yoghurt and milk mixture and mix until combined and batter is smooth
- Pour batter into the lined muffin pan up to two-thirds full
- Bake for 18 – 25 minutes until tops darken and a toothpick inserted in the center of a muffin just comes out clean
- Allow muffins to cool in the pan for about 3 minutes and then transfer to a wire rack to cool completely
I have a lonesome pot of Matcha tea sitting in my pantry that I don’t do much with. I think I saw you post some matcha rolls on instagram a while back and thought now that is an idea.5 February, 2015 at 12:54 am
I think matcha is one of those things food lovers have in their pantries but can’t think of way to use it all up. 🙂5 February, 2015 at 10:01 am
Love the new design. And these too…yum5 February, 2015 at 9:42 am
Thanks Oz! glad you like new design 🙂5 February, 2015 at 10:06 am
I am in!!! I love matcha green tea, and your muffins look perfect for every morning with green tea latte, of course 🙂5 February, 2015 at 10:32 am
Why, thank you, Pang! glad to find another matcha lover! You need to share some of your matcha recipes with us:)5 February, 2015 at 11:10 am
Matcha is soo big right now. I love the creativity and beauty of these muffins.5 February, 2015 at 4:21 pm
Thanks Jocelyn! Oh yeah,lately I’ve been saying matcha is the new chai:)5 February, 2015 at 10:25 pm
I’ve adopted the recipe card idea and the tweet in post :). Thank you.
On the RSS – how did you subscribe. I asked my Tech guru to check and it seems okay. Let me know dear.
Stay well and love to Pearlsa xxx6 February, 2015 at 3:19 am
Go for it, I adopted it too:) I’ll send you an email re the rss.6 February, 2015 at 8:43 am
I love all things matcha! I just bought some and am ready to use it. This looks like the perfect recipe!6 February, 2015 at 2:36 pm
Hi there fellow matcha lova! I do hope you try these muffins, you’ll most certainly love them. I guarantee:)6 February, 2015 at 4:52 pm
Ohh I have matcha actually so this is a great idea! (the matcha latte is also a tasty treat for my mornings – gotta try that ASAP hehe)9 February, 2015 at 11:31 am
Yes, yes, yes… Natalie, use that matcha ASAP!:) I read somewhere (can’t remember where exactly) that matcha actually has a short shelf life once it’s opened.9 February, 2015 at 12:38 pm
Yum, these look delicious! They remind me of those green pistachio muffins you see sometimes, only completely naturally colored!9 February, 2015 at 11:53 am
Thanks Caroline! Oh my I love those pistachio muffins, you can probably toss a few pistachios in these muffins too! Hmmmm….:)9 February, 2015 at 12:41 pm
Then you’ll love these muffins Aimee!:)9 February, 2015 at 12:36 pm
Hi Elsa! These sound incredible! I cannot wait to try them out. Your site and your instagram feed are absolutely beautiful. I’m blown away. Truly. And I love connecting with other plant-based bloggers. Keep doing what you’re doing!!9 February, 2015 at 3:21 pm
Thank you Tedi and so nice to meet you! I’m always excited to meet another plant-based blogger – can’t wait to check out some of your recipes 🙂9 February, 2015 at 6:03 pm
I’ve never baked with matcha before, but I think I might take the plunge with this recipe! These muffins look delish!9 February, 2015 at 7:18 pm
Thank you! You’ll love baking with matcha, Chelsea! It has a unique delicate flavor, quite nice!:)9 February, 2015 at 10:25 pm
I love baking with matcha- I made some baked matcha donuts (but really, they were muffins, just in donut shape) a few weeks back and boy oh boy! I love how matcha adds a nice full flavor and subtle bitterness when baking! And my gosh- your pictures are amazing! Can’t wait to try making these babies!10 February, 2015 at 2:14 pm
Matcha donuts… Hmmmm yum! I want to try those badly! 🙂10 February, 2015 at 10:47 pm
If you are interested, here’s my recipe for it 🙂
http://www.alittlerosemaryandtime.com/blog/baked-spelt-flour-and-matcha-donuts11 February, 2015 at 9:50 am
OMG! thank you, thank you! I truly can’t wait to try this:)11 February, 2015 at 9:58 am
ohhhh yum!!! definitely pinning this one for later!!12 February, 2015 at 8:56 pm
Thank you! 🙂12 February, 2015 at 10:13 pm
woo.. looks delicious, which matcha did you use? I mean I’m all in for enzo but I would like to taste alot different brands, because I find some of them are milder and some are stronger21 May, 2015 at 5:33 am
Thank you very much! I used matcha from my local tea shop, I haven’t tried Enzo, sounds interesting, would love to try it.21 May, 2015 at 9:51 am