Matcha Muffins
These easy matcha muffins are tender, lightly sweet, and infused with the earthy, calming flavor of green tea. They’re made with simple ingredients and bake into soft, fluffy muffins with a gorgeous natural green color.
Why you’ll love this recipe:
- 🍵 Just the right amount of matcha flavor
- 🧁 Soft and moist without being overly rich
- 🥣 Simple pantry ingredients
- ⏱ Ready in 30 minutes from start to finish
If you are a fan of matcha, try my No-Churn Matcha Ice Cream and Matcha Pudding. If you are looking for more Asian-inspired desserts, try my Mochi Brownies and Black Sesame Banana Bread.
How to make matcha muffins
(The full written and printable recipe is further below.)
- In a medium bowl, toss together the flour, baking powder, salt, and matcha powder. Set aside.
- In a large bowl, whisk together the vegetable oil, maple syrup, milk, granulated sugar, and eggs.
- Add the dry ingredients to the wet ingredients and stir together until just combined.
- Spoon the batter into a paper-lined muffin pan. Sprinkle with more sugar on top. Bake at 350 for 20-25 minutes.
🌟 Expert tips for best matcha muffins:
- Use fresh, good-quality culinary matcha for better color and flavor.
- Stir gently—overmixing can make muffins tough.
- Add a few white chocolate chips or blueberries for a fun twist!
Storage & freezing instructions:
Storing – Store cooled muffins in an airtight container at room temperature for up to 3 days.
Freezing – Wrap individually and freeze for up to 2 months. Thaw at room temperature or reheat briefly in the microwave.
Recipe FAQs:
Yes! Use a non-dairy milk and egg replacer like flax eggs or a commercial egg substitute.
One muffin has about 30–40 mg of caffeine depending on your matcha powder.
You can substitute up to half the all-purpose flour with whole wheat for a heartier texture.
If you’ve tried this Matcha Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Matcha Muffins
Ingredients
- 2⅓ cups (292g) all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 2 Tbsp matcha powder , ceremonial grade
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) maple syrup, or honey
- 1/2 cup (120ml) milk of choice
- 1/2 cup (100g) granulated sugar
- 2 large egg
- 2 tbsp granulated sugar, for sprinkling
Instructions
- Preheat oven to 350F and line a muffin pan with paper liners.
- In a medium bowl, toss together the flour, baking powder, salt, and matcha powder. Set aside.2⅓ cups (292g) all-purpose flour, 1 Tbsp baking powder, 1/4 tsp salt, 2 Tbsp matcha powder
- In a large bowl, whisk together the vegetable oil, maple syrup, milk, granulated sugar, and eggs.1/2 cup (120ml) vegetable oil, 1/2 cup (120ml) maple syrup, 1/2 cup (120ml) milk of choice, 1/2 cup (100g) granulated sugar, 2 large egg
- Add the dry ingredients to the wet ingredients and stir together until just combined.
- Evenly spoon the batter into the prepared muffin pan. Sprinkle with more sugar on top.2 tbsp granulated sugar
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Notes
Recipe adapted from Justine Dioron
