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Matcha Muffins

Enjoy these soft, tender Matcha Green Tea Muffins perfect for a cozy snack with a gentle green tea aroma and sweetness.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: American, Bakery
Keyword: Baked Snacks, Green Tea Muffins, Matcha Muffins, Quick Muffins, Small Batch Baking
Servings: 6 muffins
Calories: 150kcal

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled Measure lightly to avoid dry muffins.
  • 2 teaspoons matcha powder, good culinary grade Sift if clumpy for an even color.
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/3 cup granulated sugar Adjust based on sweetness preference.

Wet Ingredients

  • 1/4 cup plain yogurt or sour cream Can be substituted with dairy-free options.
  • 1/2 cup milk, room temperature Use non-dairy milk if necessary.
  • 1 large egg, room temperature
  • 1/4 cup neutral oil or melted butter, slightly cooled Oil can provide a moister crumb.
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • 1/3 cup white chocolate chips For extra sweetness.
  • 2 teaspoons sesame seeds For a nutty finish.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Line 6 wells of a muffin pan with paper liners.
  • In a large bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, and sugar until well combined. Sift the matcha powder if it looks clumpy.
  • In a separate cup or small bowl, whisk together yogurt, milk, egg, oil, and vanilla until the mixture is creamy and smooth.
  • Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined; do not overmix.
  • If you are adding optional ingredients, fold them into the batter now.
  • Divide the batter evenly among the 6 muffin liners, filling almost to the top. Optionally, sprinkle a pinch of sugar on each muffin.

Baking

  • Bake at 400°F (200°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 9 to 11 minutes, or until the centers spring back when lightly touched.
  • Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days. For freezing, wrap each muffin tightly or place in a freezer bag and freeze for up to 2 months. Microwave for 10 seconds before serving for a fresh-out-of-the-oven feel.