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Vegan Matcha Muffins with White Chocolate Drizzle Recipe

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4.3 from 10 reviews

Light, fluffy, and vibrantly green, these vegan matcha muffins combine the earthy flavors of matcha with a tender crumb. Topped with a luscious vegan white chocolate drizzle, they make for a perfect breakfast treat, midday snack, or elegant dessert addition. Dairy-free and egg-free, this recipe is simple to prepare and yields 12 delicious muffins that brighten any occasion.

Ingredients

For the Muffins

  • 2 cups (220g) plain flour
  • 3/4 cup (150g) caster sugar
  • 3/4 cup (180ml) vegan butter, melted and cooled
  • 3/4 cup (180ml) soy milk
  • 1 tbsp cornflour
  • 1 tbsp matcha powder
  • 1 tbsp apple cider vinegar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

For the White Chocolate Drizzle

  • 95g vegan white chocolate
  • 1/4 tsp coconut oil

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a muffin tray with paper muffin cups to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the plain flour, matcha powder, cornflour, baking powder, and baking soda to eliminate clumps. Add the caster sugar and mix well to combine all dry elements.
  3. Create Vegan Buttermilk: In a separate bowl or jug, whisk the soy milk and apple cider vinegar together until they form a slightly thickened vegan buttermilk. This adds moisture and tenderness to the muffins.
  4. Combine Wet and Dry Ingredients: Slowly pour the vegan buttermilk and melted vegan butter into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to maintain a light texture.
  5. Fill Muffin Cups: Using an ice cream scoop or spoon, evenly distribute the batter into the paper-lined muffin tray, filling each cup about one-third full to allow room for rising.
  6. Bake the Muffins: Place the muffin tray in the oven and bake for 22-25 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. If not, continue baking in 3-5 minute increments and test again.
  7. Cool Muffins: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare White Chocolate Drizzle: Set up a bain-marie by placing a heatproof bowl over a pot of simmering water. Add the vegan white chocolate and coconut oil, stirring continuously until melted, smooth, and glossy.
  9. Decorate Muffins: After the muffins have fully cooled, drizzle the melted vegan white chocolate over the tops using a spoon or piping bag for an elegant touch. Serve and enjoy!

Notes

  • Use high-quality matcha powder, preferably sourced from Uji, Kyoto, known for its superior flavor and color.
  • Sifting dry ingredients is crucial to prevent clumps, especially with matcha powder, ensuring a smooth batter.
  • Avoid overmixing the batter to keep the muffins light and fluffy.
  • Allow muffins to cool completely before adding the white chocolate drizzle to prevent melting or smearing.

Find it online: https://cookedbygrace.com/vegan-matcha-muffins-with-white-chocolate-drizzle-recipe/