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–+ servings
A stack of matcha muffins sitting in a bowl.

Matcha Muffins

Author: Gail Ng
These bakery-style matcha muffins are soft, fluffy, and full of matcha green tea flavour. They're so easy to make with my top tips for big, puffy muffin tops!
5 from 58 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Yield 6 muffins
Category Dessert
Cuisine Japanese

Ingredients
  

  • 180 g all-purpose flour
  • 1 ½ teaspoons matcha powder, ceremonial grade
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 95 g unsalted butter, melted
  • 130 g granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 175 g buttermilk, room temperature
  • sliced almonds

Instructions
 

  • In a small bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, whisk together melted butter and sugar until combined. Add the egg and vanilla extract and whisk until creamy and smooth. Add the buttermilk and whisk again until combined.
  • Add the flour mixture to the butter mixture and whisk until just combined. Lumps and some flour bits are fine and will make your muffins fluffier.
  • Cover the bowl with plastic wrap and chill the batter in the fridge for about 1 hour.
  • Preheat the oven to 400°F and add parchment paper liners to your muffin pan but leave alternating spaces empty (you'll only have 6 liners in a 12-muffin pan) to allow space for airflow and big, puffy muffin tops.
  • When your batter has been chilled, use a large ice cream scooper to gently scoop out the batter. Try not to disturb the batter too much - don't press it or stir it around. It should be very spongey and you want to keep the air pockets intact.
  • Release the batter into your lined muffin pan, filling them at least ¾ full or almost all the way full. The more you fill your liners, the bigger your muffin tops will be.
  • Sprinkle sliced almonds on top of the batter, reserving a handful for adding later. Bake for 20-25 minutes or until the tops spring back when touched. About halfway through baking, sprinkle the muffin tops with more sliced almonds if they're looking bare.
  • Let the muffins cool in the pan for 5-10 minutes before lifting them out and transferring them to a wire rack to cool completely.

Video

Nutrition

Calories: 340kcal | Carbohydrates: 46g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 302mg | Potassium: 87mg | Fiber: 1g | Sugar: 23g | Vitamin A: 533IU | Calcium: 85mg | Iron: 2mg
Keywords green tea muffins, matcha muffins
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