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Matcha Muffins Recipe

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4 from 4 reviews

Delight in these vibrant and fluffy Matcha Muffins, perfectly balanced with the earthy flavor of matcha and a tender crumb from a blend of gluten-free and almond flours. These muffins are enhanced with non-dairy milk, vanilla bean paste, and a hint of sweetness, making them a delightful treat suitable for those seeking a gluten-free and dairy-free option.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 eggs
  • 1/3 cup melted butter or coconut oil
  • 1/2 cup granulated sugar of choice (white sugar recommended)
  • 2 tsp vanilla bean paste
  • 3/4 cup non-dairy milk (almond milk preferred)

Dry Ingredients

  • 1 1/4 cup gluten free all purpose baking flour (can substitute with regular all-purpose flour)
  • 1 cup almond flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3-4 tsp matcha powder (adjust to taste)
  • 1/4 tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is hot and ready by the time your batter is mixed.
  2. Prepare Muffin Tin: Line a 12-cavity muffin tin with paper liners and set it aside for filling.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, melted butter or coconut oil, sugar, vanilla bean paste, and non-dairy milk until fully combined and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, baking soda, matcha powder, and salt. Spoon and level the flour to avoid measuring inaccuracies. Do not scoop directly from the bag.
  5. Incorporate Dry Ingredients: Gradually whisk the dry ingredients into the wet bowl, stirring until the batter is uniformly smooth without lumps.
  6. Scoop Batter: Using a spoon or ice cream scoop, fill each muffin liner about three-quarters full. For larger muffin tops, fill 11 muffin liners to the top instead of 12.
  7. Bake Muffins: Place the muffin tin in the oven and bake for 18-24 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when muffins are done.
  8. Cool Muffins: Remove the muffins from the oven and allow them to cool in the tray for about 10 minutes. Then carefully transfer muffins to a wire rack to cool completely before serving.

Notes

  • Use gluten-free all-purpose flour blend to make these muffins gluten-free; substitute with regular all-purpose flour if gluten is not a concern.
  • Matcha powder intensity can vary; adjust the amount between 3 to 4 teaspoons depending on your preferred flavor strength.
  • Non-dairy milk like almond milk keeps this recipe dairy-free, but other plant-based milks like oat or soy milk also work well.
  • For vegan adaptation, replace eggs with flax eggs or commercial egg replacer and use coconut oil instead of butter.
  • To ensure an even rise, do not overmix the batter; stir just until combined.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Gluten Free

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