Let’s be real: who wouldn’t want to add a pop of green to their snack game? These matcha muffins I’m about to show you are the best of both worlds: easy to make, hella tasty, and perfect for that afternoon pick-me-up or a late-night dessert.
Here’s a recipe I tried a few days ago to take to a picnic with friends at the park that will definitely be making it to my cookbook (and my Instagram feed).
Ingredients
This recipe makes about 12 muffins, so if you want to double it or cut it in half, make sure to do the maths right.
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1 ½ cups all-purpose flour
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2 tsp baking powder
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¼ tsp salt
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1 tbsp Matcha DNA matcha powder (you know, the best matcha powder out there for your baking)
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½ cup coconut sugar (or brown sugar if you’re looking for a softer flavor)
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¾ cup unsweetened almond milk (or dairy milk if that’s what you usually go for)
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¼ cup melted coconut oil (matcha + coconut = amazing flavor combo)
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2 large eggs
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1 tsp vanilla extract
Step-by-step instructions
Prep time: 10 minutes | Cook time: 18-22 minutes
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Preheat and prep: Preheat your oven to 350°F and line a muffin tin with 12 paper liners (or use those silicone liners).
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Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and matcha powder.
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Mix the wet ingredients: In another bowl, whisk together the coconut sugar, the milk, the coconut oil, eggs, and vanilla extract.
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Combine the wet and dry: Slowly pour the wet ingredients into the dry ingredients and mix until just combined. You can do this little by little if you want, to make sure it’s as integrated as possible. But don’t overmix! That’s the secret to fluffy muffins! A few gentle strokes and you’re good to go.
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Fill and bake: Your batter is ready! So go ahead and divide it evenly into the muffin liners, filling them about ¾ full. Pop them into the oven and bake for 18-22 minutes. Not sure if they’re ready? Get a toothpick, stick it in the middle of your muffins, and if it comes out clean, then they’re good to go!
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Cool and add a little extra love: Let them cool for a bit, and then transfer them to a wire rack to finish cooling. For an extra touch, I recommend dusting them with a little icing sugar on top for that final aesthetic kick.
Get creative with your muffins
That’s it! Not too hard, right? Baking doesn’t need to be rocket science. It just requires a bit of practice and precision.
Well, now that you know how to make basic matcha muffins, it’s time to get creative! Imagine the thousands of ways you could take these up a notch… Here are a few ideas:
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Add chocolate chips or dark chocolate chunks for a sweet twist
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Add some flaxseeds to the batter for extra fiber (or if you’re feeling fancy)
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Drizzle icing on top for that bakery-style finish
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Prepare a matcha buttercream filling (YUM)
There’s no wrong way to enjoy these, so go wild and make them your own!
And if you loved them as much as I did, there’s a whole world of matcha tea recipes waiting for you in our blog. From smoothies to desserts and even beauty, you can use matcha powder in so many fun and creative ways.
And hey, we’d love to see your muffin masterpieces! Tag us on Instagram @matchadna or TikTok @matcha.dna
That’s all, bb.
