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.
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.
- 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