Calling all green tea lovers! These vibrant Matcha Muffins are fluffy, lightly sweet but with a distinct matcha flavor, topped with sliced almonds for a little crunch. Ready in 30 minutes, they’re very easy to make but look like they came from a fancy bakery.
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My Slow-Burn Love of Matcha
I have to admit – it took me a long time to develop a taste for matcha. The first time I tried it at a cafe about 6 years ago, I was shocked. I was expecting it to be sweet and but it tasted fishy and grassy – I had one sip then pushed it away!
I was so disappointed, I didn’t go back to it for years. But since it started trending, I did get curious again and I had to give it another chance… this time though instead of drinking it straight, I started with using it in sweet treats like my Vegan Matcha Ice Cream and Matcha Crinkle Cookies …and now I love it!
If you’re still getting used to the flavor of matcha but want to love it (because let’s face it, matcha is trending and very cool) I think baking is the perfect place to start. A little sweetness really takes any of the grassy, bitter flavors out of matcha and allows you to slowly develop an appreciation for it over time. Plus the vibrant green color looks amazing in baked goods and comes in handy holiday baking like my Matcha Christmas Wreath Cookies.
Key Ingredients
This is an easy recipe but there are a few ingredients that are essential to get the best results:
- Matcha powder
Firstly, make sure to use matcha powder (it is the actual ground tea leaves) not a matcha latte drink mix and not a tea bag. Use a good-quality culinary or ceremonial matcha powder with a bright green color. Dull, brownish matcha will taste bitter and muddy once baked. This recipe is matcha-forward, so the quality really shows – read more about the different matcha quality grades on Matcha.com if you’re curious. - Almond flour
This should be fine almond flour, not almond meal. Almond meal is coarser and will make the muffins heavier and grainy rather than soft and fluffy. - Leavening (baking powder + baking soda)
Both are needed. Baking powder alone won’t give the same lift, and baking soda on its own won’t activate properly. Make sure both are fresh, since flat leavening is a common reason muffins turn out dense. - Milk & vinegar combo
The vinegar reacts with the baking soda and helps create a tender crumb. I prefer soy but any unflavored, unsweetened milk will work here (including dairy if you are not vegan). - Neutral oil
Stick to a truly neutral oil like canola, vegetable, or sunflower. Stronger oils such as olive oil will compete with the matcha and almond flavor. - Almonds for topping
Use sliced or slivered almonds, not chopped. Larger pieces won’t stick and can weigh the tops down.
Step-By-Step Instructions
It’ll only take 30 minutes from start to finish to make your own batch of these Matcha Muffins. For the visual learners like me, there are photos of the key steps below or jump to the recipe card at the bottom of this post for detailed written instructions.
Step One: Heat the oven to 350°F (175°C) and line your muffin tin. Whisk the matcha first to avoid clumps, then stir it with the flour, baking powder, baking soda, and salt.
Step Two: In another bowl, whisk almond milk, sugar, oil, and vinegar until the sugar starts to dissolve.
Step Three: Add the dry mix and almond flour to the wet mix. Stir gently – stop as soon as it’s combined.
Step Four: Scoop into muffin wells (about ⅓ cup each), sprinkle with sliced almonds, and bake for 18–20 minutes.
Step Five: Cool for 5 minutes in the tin, then move to a rack. Try not to eat them all at once.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They can also be frozen for up to 2 months – thaw at room temperature or warm briefly to soften the crumb before serving.
Expert Tips
When mixing the batter, stop as soon as the flour is incorporated. A few small lumps are fine and actually help keep the muffins soft and fluffy – overmixing is the most common reason muffins turn out dense or heavy.
FAQ
No, a latte mix is not the same thing – it’s nowhere near as potent as real matcha. You must use pure matcha powder will give you the best color, taste, and rise.
Yes, but you’ll need to adjust the bake time. Mini muffins bake quickly, so start checking them at around 5–7 minutes. On the flip side, jumbo muffins will take longer – usually 20–25 minutes. Keep an eye on them and do the classic toothpick test to know when they’re ready.
Most likely, yes. The amount of matcha per muffin is small enough that it won’t give you a caffeine buzz.
More Recipes
Vegan Muffins
Matcha Recipes
Matcha Muffins Recipe
Ingredients
- 1 ¾ cups all-purpose flour approx. 210g
- ½ cup almond flour approx. 60g
- 1 tbsp matcha powder approx. 9g
- 2 tsp baking powder approx. 8g
- ½ tsp baking soda approx. 3g
- ½ tsp salt approx. 3g
- 1 cup almond milk or oat or soy approx. 235ml
- ¾ cup granulated sugar approx. 150g
- 6 tbsp neutral oil canola, vegetable, or sunflower approx. 90ml
- 1 tbsp apple cider vinegar or white vinegar approx. 15ml
- ⅓ cup almonds toasted; sliced or slivered almonds; 40g sliced / 45g slivered
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, almond flour, matcha powder, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, whisk the almond milk, sugar, oil, and vinegar until the sugar is mostly dissolved.
- Add the dry mixture to the wet mixture and stir gently until just combined—do not overmix.
- Divide the batter evenly between the liners, about 1/3 cup per muffin. Smooth the tops if needed, then sprinkle with sliced or slivered almonds.
- Place in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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