Matcha Green Tea Muffin
intro
Tender, fluffy American-style muffins infused with earthy, umami Japanese matcha, boasting tall domed tops and perfectly balanced, not-too-sweet flavor.
Ingredients
Steps
Prep oven and tin
Preheat your oven to 200°C (400°F) with the rack positioned in the middle. Line a 6-cup standard muffin tin with paper liners, or lightly grease each cup with non-stick spray or extra melted butter to prevent sticking.
Mix dry ingredients
In a medium mixing bowl, combine 190g all-purpose flour, 10g matcha powder, 100g granulated sugar, 8g baking powder, and 1.5g fine sea salt. Whisk vigorously for 30 seconds until all ingredients are evenly distributed, with no visible clumps of matcha in the pale green flour mixture. If using white chocolate chips, toss 85g chips in 1 teaspoon of extra all-purpose flour now and set aside to prevent sinking during baking.
Whisk wet ingredients
In a separate small mixing bowl, add 1 room-temperature large shelled egg, 180ml room-temperature whole milk, 57g cooled melted unsalted butter, and 5ml pure vanilla extract. Whisk for 20 seconds until the egg is fully incorporated and the mixture is smooth, with no streaks of separated melted butter visible.
Fold muffin batter
Pour the entire wet ingredient mixture into the bowl of dry ingredients. Use a rubber spatula to fold the ingredients together for 15-20 seconds, mixing only until no dry flour patches remain. The batter will be visibly lumpy—do not overmix, as this develops gluten and creates tough, dense muffins. Fold in the reserved floured white chocolate chips (if using) in the final 2 seconds of mixing.
Portion batter into tin
Scoop the batter evenly into the prepared muffin tin, filling each paper liner 3/4 of the way full (approximately 100g of batter per cup) to leave room for rising. Do not fill liners all the way to the top, as this will cause batter to spill over the tin edges while baking.
Bake to domed tops
Place the muffin tin on the middle oven rack and bake at 200°C (400°F) for 5 minutes, then reduce the oven temperature to 180°C (350°F) without opening the oven door, and bake for an additional 12-15 minutes. Test doneness by inserting a wooden toothpick into the center of the largest muffin: it should come out with 1-2 moist crumbs attached, not coated in wet batter.
Cool before serving
Once baked, remove the tin from the oven and let muffins rest in the tin for 5 minutes, then transfer them to a wire rack to cool for an additional 7 minutes before serving. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
2.Avoid overmixing the muffin batter: lumpy batter yields tender, fluffy muffins, while overmixing develops excess gluten in the flour, leading to tough, dense muffins with uneven, pointy tops instead of smooth, rounded domes.
3.Do not open the oven door during the first 10 minutes of baking: the sudden temperature drop will cause the rising muffins to collapse. The initial high heat creates a burst of steam that helps form tall, bakery-style domes.
OMG these matcha muffins are SO good! I brought them to my book club potluck last night and every single person asked for the recipe. They were perfectly fluffy, not too sweet, and the matcha flavor was just right without being bitter. Total game changer for my weekend baking rotation!
My kids devoured these after school yesterday! I added a handful of white chocolate chips like someone mentioned in the notes and they were chef’s kiss. Even my pickiest eater who swears he hates anything green asked for a second one. Will absolutely be adding these to our weekly meal prep snack list.
These came out pretty good! I swapped the regular milk for oat milk and used a flax egg to make them vegan, and they still got super fluffy. Only knock is I think I used a lower quality matcha so the flavor was a little weak, but that’s totally my bad. Will make again with better matcha!
Super easy recipe, even for someone like me who burns half the stuff I bake! Total cook time was right around 40 minutes like the recipe said, no fancy equipment needed. I had these for quick breakfasts all week long and they held up perfectly in an airtight container. 10/10.
I made these for my office potluck and they were the first thing gone! People were hovering over the platter asking if I’d bought them from a fancy bakery. The fluff factor is no joke – I’ve made so many dense matcha muffin recipes before and this one nails the light, tender texture every time.
Perfect for dorm baking! I don’t have a fancy stand mixer or anything, just a cheap whisk and a muffin tin, and these came out great. I only gave 4 stars because I accidentally overbaked mine by 5 minutes so the edges were a little crispy, but that was my mistake not the recipe’s. Super affordable to make too!
As someone who drinks matcha every single day, I can confirm these muffins hit exactly the right note. Not cloyingly sweet like so many coffee shop matcha muffins, just that nice earthy matcha flavor with that soft, fluffy crumb. I topped mine with a little matcha glaze and it was *chef’s kiss*.
Made these with my 8 year old daughter this weekend and we had a blast! The steps are simple enough for her to help measure and mix, and she was so proud to serve the muffins to the rest of the family at Sunday brunch. We added a sprinkle of turbinado sugar on top for a little crunch, highly recommend.
Game changer for my morning commute! I baked a batch on Sunday, popped them in the freezer, and just grab one on my way out the door to microwave for 30 seconds at work. They taste just as fresh as the day I baked them. The easy difficulty rating is no lie, even I could pull this off with zero baking experience.
Wait, did I do something wrong? My muffins didn’t rise very much and they were a little dense. I followed the recipe exactly as written, I think? I might have overmixed the batter? Not sure, I want to try again because the flavor was really good when I snuck a bite, just bummed about the texture.
These are my new go-to snack for hiking trips! They’re portable, not too messy, give me that little caffeine kick from the matcha without the jitters I get from coffee. I threw in some chopped walnuts for extra protein and they were perfect for hitting the trails. 10/10 would recommend for anyone who needs a quick on-the-go snack.
I don’t usually bake sweet stuff, I’m more of a savory BBQ guy, but my girlfriend loves matcha so I made these for her birthday. They came out way better than I expected! Super straightforward instructions, no weird fancy ingredients I had to track down at a specialty store. She loved them, so that’s a win in my book. Only reason for 4 stars is I wish there was a little more matcha flavor for my taste, but that’s personal preference.
I run a small neighborhood bake sale out of my apartment every weekend, and these matcha muffins are now a permanent menu item! Customers keep coming back specifically for them, saying they’re better than the ones at the fancy matcha shop down the block. The fluffy texture is unbeatable, and they’re so quick to whip up even when I’m baking 3 dozen at a time.
I swapped the all-purpose flour for a 1:1 gluten free baking flour and these came out perfectly fluffy! I was so nervous they’d be gritty or fall apart, but no – even my gluten-eating roommate said they tasted like regular muffins. Finally a good gluten free matcha muffin recipe that doesn’t require 10 weird ingredients!
Just pulled these out of the oven and my whole house smells amazing! I haven’t even taken a bite yet but they rose perfectly, look so fluffy, and that matcha aroma is unreal. Will update once I taste them but so far they look exactly like the photos!
Made these for my dog’s birthday pawty (yes, I made a pup-friendly version too for the dogs!) and all the human guests went crazy for them. I did a little cream cheese frosting on top for the human ones and they were such a hit. Love how easy the recipe is to customize with different add-ins!