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Soft, fluffy, delicious matcha muffins have an earthy flavor, are subtly sweet, and are so easy to make. These healthy matcha muffins are great for breakfast, dessert, or a quick snack, and are ready in under 30 minutes! Includes a vegan and gluten free option too!
If you are a fan of matcha lattes, then chances are you’re going to love these matcha green tea muffins. Earthy flavors from the matcha green tea powder are mixed with sweet vanilla and lemon juice to create a recipe you will love!
We like these muffins because they are so easy to customize and you can easily make them vegan and gluten-free. Not only are these soft muffins highly versatile, but they’re so simple to make making this recipe a perfect kitchen activity for the family!
If you’re in search of a recipe that is rich in the delicate flavor of matcha, then you’ve come to the right place. These easy matcha muffins are packed with green tea flavor and will totally satisfy your sweet tooth.
Enjoy these sweet treats for breakfast or brunch with a glass of whole milk, non-dairy milk (coconut milk or almond milk), or with a healthy smoothie. They also work as a healthy snack with your afternoon tea or coffee, or as a plant based dessert!
Not only are matcha recipes delicious, but thanks to the matcha tea powder, any recipe with matcha instantly contains additional health benefits thanks to the antioxidants and vitamins in green tea powder!
Matcha can be used in so many different types of recipes like cakes, lattes, cookies, pancakes, and cookies. For more matcha inspired treats, try these matcha brownies or this vegan matcha ice cream! For all you matcha lovers out there, this one’s for you!
👩🏽🍳 Why This Recipe Works
- Perfect texture, super soft muffins
- Great for meal prep – make a double batch to enjoy all week long
- Super easy recipe
- Grab and go breakfast or snack
- Simple to customize
- Healthy and tasty
- Best matcha muffins recipe ever!
Latest Recipe Video!
Made with some basic pantry ingredients and a few items from the refrigerator, this simple muffin recipe will be ready in no time! Be sure to scroll down to the recipe card for the full measurements and nutritional information. You can find most of these items at your local grocery store or market!
- Whole Grain Flour: For this recipe, you will need both whole wheat and oat flour. Feel free to use white all-purpose flour or white whole wheat flour in place of the whole wheat flour.
- Baking Soda And Powder: For lift and fluffiness.
- Sugar & Sea Salt: White granulated sugar is what helps make these Japanese muffins moist and sweet. You can use brown sugar or coconut sugar — it will produce a darker crumb but will still have the same great taste! Salt helps bring out the sweetness in baked goods!
- Matcha Powder: Use high quality ceremonial grade matcha, or culinary grade matcha, for the cleanest flavors and ingredients. There are some good quality brands out there such as Matcha Love. Be sure to read the ingredients list to make sure you are buying matcha tea with a higher quality.
- Yogurt: Regular yogurt, plain Greek yogurt, or even a dairy-free yogurt such as coconut yogurt will work. Yogurt provides moisture to these matcha breakfast muffins.
- Oil: A vegetable oil such as avocado, olive, or coconut oil will work in this recipe.
- Egg: Make sure your egg is at room temperature before mixing; see below for a vegan option.
- Vanilla Extract: Add almond extract with vanilla or replace the vanilla with almond.
- Toppings: Lemon glaze, grated lemon zest, powdered sugar, matcha powder, and flaked almonds or coconut flakes.
Preheat Oven, Prepare Muffin Pan, Whisk Dry Ingredients: Preheat the oven to 340°F or 140°C. Line a 12 hole cupcake tray with paper liners. Set prepared muffin pan aside. In a medium bowl, sift whole wheat flour, oat flour, baking soda, baking powder, sugar, salt, and matcha powder.
Mix Wet Ingredients: In a large bowl whisk together the yogurt, oil, egg, and vanilla extract until combined.
Combine: Next, add the flour mixture into the bowl of wet ingredients and gently fold until smooth.
Divide Batter: Spoon batter into the muffin liners, using an ice cream scoop.
Bake: Bake the matcha oat muffins for 15-18 minutes, until a knife inserted in the center comes out clean.
Cool: Finally, remove the muffins from the oven and allow them to cool in the pan for five minutes. Move them to a wire rack.
Optional: Frost muffins with lemon icing!
💭 Expert Tips
- Don’t overmix: For best results, make sure not to over mix the batter as this will remove the air and produce a dense or tough muffin.
- Use an ice cream scoop or cookie scoop to scoop the batter into your muffin tin. This will help ensure all the muffins are the same size, which means they will all bake at the same rate too!
- Don’t skip the muffin liners! They make clean up so much easier, and ensure that your muffins will easily come out of the pan. If you don’t have muffin cups or can’t find them, you can get away with greasing your muffin tin with butter or an olive oil cooking spray – just make sure to grease it well to avoid sticking.
- Don’t overbake! Overbaking will produce a dense and dry muffin. Remove the matcha oat flour muffins as soon as a toothpick inserted in the center comes out clean.
- Make sure to get the right matcha powder: Matcha typically comes in the form of a fine powder, but to find the highest quality matcha you want to choose organic matcha powder, that has been tested for heavy metals, has no additives to mask the taste, and is ceremonial grade. Avoid culinary grade matcha as that won’t have as smooth and subtle of a flavor than ceremonial grade does.
- Vegan Matcha Muffins Recipe: To make these matcha tea muffins vegan friendly, substitute the egg with ¼ cup apple sauce and add an additional ½ tsp of baking powder to the original recipe (total of 1½ tsp baking powder). You’ll also need to use coconut yogurt instead of the regular yogurt in this recipe. You can substitute the eggs with flax eggs, too.
- Gluten Free Matcha Muffins: Substitute with gluten-free 1:1 baking flour and gluten free baking powder. I don’t recommend using almond flour or almond meal for this recipe as it will make this matcha muffin recipe too dense.
- Refined Sugar-Free: For a refined sugar-free version, substitute the granulated sugar with maple syrup, coconut sugar, monk fruit sweetener, date sugar, agave nectar, honey, etc.
- Add Fruit Flavors: You can turn this recipe into matcha banana muffins or matcha blueberry muffins by adding 1/4 cup of mashed bananas or blueberries into the batter. Alternatively you can just top with some fresh fruit right before baking!
- Add Chocolate: Make matcha chocolate chip muffins by adding 2 tablespoons of unsweetened cocoa powder and 1/4 cup chocolate chips into the batter (and top with extra chocolate chips!) You can also make matcha white chocolate muffins by folding white chocolate chips into the batter.
- Mini Muffins: You can easily turn this recipe into mini muffin! Just use a mini muffin pan instead of a regular muffin pan, and cut the baking time in half (checking at the half way point to make sure they don’t overbake).
- Matcha Lemon Muffins With Lemon Icing: Mix 2-3 tablespoons powdered sugar and 2 teaspoons lemon juice together In a small mixing bowl to form a smooth paste that can be easily drizzled. Drizzle icing on top of each muffin.
Yes matcha is great for baking! It’s earthy and subtle, and pairs well with both sweet and savory flavors.
Matcha is a type of green tea ground into powdered form. Matcha literally means “powdered tea.” The powder is typically whisked into hot water, vs. steeped, to form a hot drink similar to green tea. Because matcha tea is powdered whole tea leaves, it’s actually healthier than using loose leaf tea since you get the more nutrients and antioxidants by ingesting the whole tea leaves.
Matcha pairs well with a variety of flavors! Vanilla, cinnamon, chocolate, lemon and ginger are common pairings, but even nuts (peanuts/almonds), green veggies (spinach/leafy greens), and fruit (blueberries, raspberries, banana) all pair well with matcha!
You can add matcha powder to a variety of recipes including: smoothies, brownies, ice cream, muffins, cookies, pancakes and more!
It is safe to drink small amounts of matcha in moderation daily. Typically, we recommend sticking to no more than 1-2 cups per day (474 ml max). This is because matcha is high in caffeine, so too many cups of matcha tea can cause headaches, diarrhea, insomnia, and irritability.
Because matcha is high in caffeine, pregnant women and anyone who shouldn’t drink caffeine should avoid matcha. Be sure to check with your medical provider if you have any more questions!
It depends! These healthy matcha muffins are better for you than most muffin recipes because of a few simple swaps, but green tea muffins can easily be as unhealthy as bakery muffins if you load them up with sugar and fat (making them more like a cake than a muffin!)
Here’s why our homemade green tea muffins recipe is healthy for you:
Lower In Calories: One large muffin has just under 200 calories, vs. 400 calories for most bakery muffins.
Lower In Fat: One muffin has only 10 grams of fat, vs up to 20 grams for most bakery muffins
Lower In Sugar: One muffin has 13 grams of sugar, compared to 37 grams in bakery muffins!!
You can store these muffins in the fridge or the freezer – they store really well!
To store in the fridge: Let the muffins cool completely, transfer to an airtight container and place in the fridge. They will keep for up to 5 days. Warm slightly in the microwave before eating.
To store in the freezer: Let the muffins cool completely, transfer to an airtight freezer safe container and place in the freezer. They will keep for up to 3 months. Thaw in the fridge the night before you want to eat them, then warm in the microwave slightly until heated through.
🧁 More Muffin Recipes!
- Healthy Chocolate Chip Muffins
- Apple Cinnamon Muffins
- Cinnamon Muffins
- Sourdough Muffins
- Christmas Muffins
- Vegan Zucchini Muffins
- Spinach Banana Muffins
Love this plant based breakfast recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
- lemon icing
- grated lemon zest
- powdered sugar
- matcha powder
- flaked almonds
- Preheat the oven to 340°F / 170°C. Line a 12 muffin-cupcake tray with paper liners. Set aside.
- Sift whole wheat flour, oat flour, baking powder, baking soda, soda, sugar, salt, and matcha powder into a medium bowl.
- In a separate small bowl, whisk together yogurt, oil, egg, and vanilla extract until combined.
- Add the flour mixture to the yogurt mixture and gently fold until the batter is smooth. Avoid over mixing.
- Divide the batter among 12 muffin liners. Bake for 15-18 minutes until an inserted toothpick comes out clean.
- Allow the muffins to cool in the pan for five minutes before removing. Transfer to a wire rack to cool completely.
- Store muffins in an airtight container in a cool dry place for up to three days.
- To make this recipe vegan friendly simply substitute the egg with ¼ cup apple sauce and add an additional ½ tsp of baking powder to the original recipe (total of 1½ tsp baking powder)
- To make this recipe Gluten Free substitute the whole wheat flour with gluten free flour and Gluten free baking powder
- Coconut sugar can be used as a substitute for white sugar however it will produce a darker crumb but will still have the same great taste!
- Make sure not to over mix the batter as this will remove the air and produce a dense muffin.
- Lemon icing: Mix 2-3 tbsp powdered sugar and 2 tsp lemon juice together in a small mixing bowl to form a smooth paste that can be easily drizzled. Drizzle icing on top of each muffin.