These vibrant, fluffy matcha muffins are super delicious with lots of decadent chocolate chips in the mix.
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If you follow my recipes, you probably know by now that I. Love. MATCHA! I've got recipes for matcha scones, matcha brownies, matcha pistachio cookies, matcha lemonade, a strawberry matcha milkshake, and for a classic vegan matcha latte that doesn't require a milk frother.
And today, I'm adding to my growing collection of matcha recipes with these light, fluffy matcha muffins. They' have this amazing texture inside and perfect, domed bakery-style muffin tops, no egg needed!
These muffins have a lovely, delicate bitterness from the matcha that pairs so beautifully with creamy vegan chocolate chips!
I love having these matcha muffins around for a quick breakfast or snack, and you can even have them as dessert!
If you love having muffins around for a quick breakfast or snack, also check out my vegan peach cobbler muffins! They're like a peach cobbler, but in muffin form!
✓ Ingredients and Substitutions
- all-purpose flour - You can use a 1:1 gluten-free flour blend instead, if you prefer. White wheat flour will also work, but the color won't be as vibrant green.
- matcha powder - Make sure that you are using powdered matcha and not matcha tea leaves. This is the matcha powder that I use, but any ceremonial grade matcha or culinary grade matcha green tea powder will work in this recipe.
- baking powder, baking soda, and salt - To condition the batter.
- soy milk - Or your favorite creamy non-dairy milk. I like soy milk because it adds protein!
- non-dairy yogurt - Adds moisture, richness, and tang to the matcha muffins.
- sugar - For sweetness. I reduce the sugar in my muffin recipes already, so proceed with caution if you want to reduce it further.
- oil - Adds texture. You can use applesauce or more non-dairy yogurt instead, but the texture will change.
- vanilla extract - For flavor. You can also add a couple of drop of almond extract, if you like.
- chocolate chips - They contrast so well with the matcha flavor in these muffins! You can replace them with other mix-ins, if you like, such as vegan white chocolate chips, sliced almonds, or even berries.
🔪 How to Make Matcha Muffins
Preheat the oven to 350° F. Line your muffin tin with muffin liners.
In a large bowl, whisk together the dry ingredients until they're well incorporated.
Make a well in the center of the dry ingredients, and add the wet ingredients to the dry.
Mix well until you have a smooth batter.
Fold in the chocolate chips.
Use a spoon or ice cream scoop to fill the cups of the muffin pan until they're approximately ¾ full, and bake for 22 to 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Let the muffins cool completely in the pan before serving.
🫙 Storage Directions
These muffins will keep for 2 to 3 days on the kitchen counter or up to 1 week in the refrigerator.
💬 Frequently Asked Questions
Matcha shouldn't impact the texture of your baked goods, but it will give them a vibrant, green color and a slightly bitter, earthy flavor, like green tea.
You can add matcha to all kinds of baked goods, like cakes, cookies, and muffins. Matcha scones and matcha brownies are delicious, too!
It can at higher heats. I normally bake muffins at 375° F, but for these matcha muffins, we are baking at 350° F to help preserve that lovely green color.
📖 Recipe
🍵 Matcha Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour or a 1:1 gluten-free flour
- 1 tablespoon matcha powder NOT tea leaves
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup soy milk
- ¼ cup non-dairy yogurt
- ⅔ cup sugar
- ¼ cup oil
- 1 teaspoon vanilla extract
To Add Later
- ¾ cup vegan chocolate chips
Instructions
- Preheat the oven to 350° F. Line your muffin pan.
- In a large bowl, mix together the dry ingredients until they're well incorporated. Make a well in the center of the dry ingredients, and add the wet ingredients to the dry. Mix well until you have a smooth batter, then fold in the chocolate chips.
- Use a spoon or ice cream scoop to fill the cups of the muffin pan until they're approximately ¾ full, and bake for 22 to 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool completely in the pan before serving.
Got a question? Tried this recipe? Leave a reply!