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Matcha Muffins Recipe

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4 from 12 reviews

These Matcha Muffins are a delightful fusion of fluffy, tender cake infused with ceremonial grade matcha powder, delivering a subtly earthy and slightly sweet flavor. Enhanced with a hint of vanilla and topped with crunchy sliced almonds, these muffins make a perfect treat for breakfast or an afternoon snack. The batter is chilled before baking to ensure puffy, airy muffin tops.

Ingredients

Dry Ingredients

  • 180 g all-purpose flour
  • 1 1/2 teaspoons matcha powder (ceremonial grade)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 95 g unsalted butter (melted)
  • 130 g granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla bean paste
  • 175 g buttermilk (room temperature)

Topping

  • Sliced almonds

Instructions

  1. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later use.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk melted unsalted butter and granulated sugar until well blended. Add in the large egg and vanilla bean paste, whisking until the mixture is creamy and smooth. Then, incorporate the buttermilk and whisk again until fully combined.
  3. Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients and whisk gently until just combined. The batter should remain slightly lumpy with some visible flour bits; this will help produce fluffy muffins.
  4. Chill Batter: Cover the bowl with plastic wrap and refrigerate the batter for approximately 1 hour. This chilling step aids in achieving puffy muffin tops during baking.
  5. Prepare Muffin Pan: Preheat your oven to 400°F (204°C). Line a 12-cup muffin pan with parchment paper liners, but only fill six alternating spaces to allow for airflow and extra space for the muffin tops to rise and expand.
  6. Scoop Batter: Using a large ice cream scooper, gently scoop the chilled batter without pressing or stirring. Maintain the spongey texture to preserve air pockets for light muffins.
  7. Fill Muffin Liners: Release the batter into the lined muffin cups, filling each at least three-quarters full or nearly to the top to encourage large, fluffy muffin tops.
  8. Add Almond Topping and Bake: Sprinkle sliced almonds on top of each muffin. Bake for 20-25 minutes or until the muffin tops spring back when lightly touched. About halfway through baking, add additional sliced almonds to the tops if they look sparse.
  9. Cool Muffins: Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Be careful not to overmix the batter to maintain a light, fluffy texture.
  • Using ceremonial grade matcha powder enhances the vibrant green color and flavor.
  • Chilling the batter before baking is key to achieving tall, puffy muffin tops.
  • Filling the muffin liners almost to the top results in more impressive muffin peaks.
  • Room temperature eggs and buttermilk help the batter combine smoothly and evenly.

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