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Easy Matcha Muffins Recipe

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3.9 from 14 reviews

These Easy Matcha Muffins are a delightful treat combining the earthy flavor of ceremonial grade matcha with a tender, moist texture. Perfect for breakfast or a snack, they use a blend of all-purpose and oat flour, sweetened naturally with maple syrup and optionally topped with a light dusting of powdered sugar. This recipe can be made vegan by substituting the egg with almond milk, though the muffins will have a slightly different shape.

Ingredients

Dry Ingredients

  • 150 grams all-purpose flour (about 1 cup, loosely packed)
  • 180 grams oat flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 tsp matcha powder (ceremonial grade)

Wet Ingredients

  • 1/2 cup melted vegan butter (118g) or coconut oil (90g)
  • 1/2 cup maple syrup (150g)
  • 1 large egg (or 1/2 cup almond milk as egg substitute)

Topping

  • 1 tbsp powdered sugar (optional for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time your batter is ready.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, oat flour, baking powder, salt, and ceremonial grade matcha powder until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the melted vegan butter (or coconut oil), maple syrup, and egg (or almond milk if making vegan) until smooth and fully incorporated.
  4. Mix Batter: Pour the dry ingredients into the wet ingredients bowl. Mix gently by hand for about one minute until smooth batter forms; this helps develop a little gluten to hold the muffins without overmixing.
  5. Prepare Muffin Cups: Line a muffin tin with six paper liners. Divide the batter evenly among the cups, filling each about two-thirds full to allow room for rising.
  6. Bake Muffins: Bake in the preheated oven for 20 to 25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove from oven and let the muffins cool slightly. Optionally, sprinkle with powdered sugar before serving for a touch of sweetness and a beautiful finish.

Notes

  • Using almond milk instead of an egg makes the muffins vegan but prevents them from having domed tops.
  • For best matcha flavor, use ceremonial grade matcha powder.
  • Do not overmix the batter to maintain a tender crumb.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

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