Matcha Muffins Recipe

Halved green muffin on a plate with more muffins in the background on a wooden board.

Easy, fluffy and sweet Matcha Muffins with earthy ceremonial matcha and crunchy sliced almonds. Ready in 30 minutes, vegan friendly. Perfect for breakfast, snacks, or a sweet treat.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings serves

Calories 226kcal

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.

Nutrition