Matcha Muffins
If you’re looking for a delightful breakfast treat or a wholesome snack, these Matcha Muffins are the perfect answer. Packed with earthy matcha flavor and a hint of sweetness, these muffins are not only delicious but also offer a wonderful boost of energy. Imagine waking up to the smell of freshly baked muffins that are as good for your taste buds as they are for your body. Let’s dive into this scrumptious recipe that will have everyone coming back for seconds!
What You’ll Love About This Recipe
- Easy to prepare with minimal ingredients.
- Naturally gluten-free and dairy-free.
- Rich in antioxidants thanks to the matcha powder.
- Versatile with optional add-ins like chocolate chips.
- Moist and fluffy texture that stays fresh for days.
What We’re Using
- 3 large eggs – For binding and providing structure.
- 2/3 cup full-fat canned coconut milk – Adds creaminess and moisture.
- 1/2 cup avocado oil – A healthy oil that keeps the muffins moist.
- 2 tsp pure vanilla extract – Enhances the overall flavor.
- 3 cups finely ground almond flour – The base of our muffins, gluten-free goodness!
- 1/2 cup coconut sugar – A natural sweetener that adds a caramel-like flavor.
- 1/2 cup matcha powder – The star ingredient that gives these muffins their vibrant green color.
- 1 tsp baking soda – Helps the muffins rise.
- 1/2 tsp sea salt – Balances the sweetness.
- 1/2 cup chocolate chips (optional) – For a delightful chocolatey surprise!
- 1/4 to 1/2 cup coconut butter – Adds richness and flavor.
Appliances & Accessories
- Muffin tin – Essential for baking the muffins.
- Mixing bowls – For combining dry and wet ingredients.
- Whisk – Perfect for blending eggs and other wet ingredients.
- Spatula – To fold the batter gently.
- Oven – The heart of your baking process!
Mastering Matcha Muffins: How-To
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it to prevent sticking.
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, whisk together the 3 large eggs, 2/3 cup of full-fat canned coconut milk, 1/2 cup of avocado oil, and 2 teaspoons of pure vanilla extract until well combined.
Step 3: Mix the Dry Ingredients
In another bowl, combine 3 cups of finely ground almond flour, 1/2 cup of coconut sugar, 1/2 cup of matcha powder, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. Whisk these ingredients together until they are evenly distributed.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet mixture, folding gently with a spatula. Be careful not to overmix; you want a few lumps for a perfect texture.
Step 5: Add Chocolate Chips (Optional)
If you’re using chocolate chips, fold them into the batter now for a sweet surprise in every bite.
Step 6: Fill the Muffin Tin
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If desired, add a dollop of coconut butter on top of each muffin for added richness.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Enjoy
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy these Matcha Muffins warm or at room temperature. They’re perfect on their own or with a spread of nut butter!
International Equivalents
- 3 large eggs – Approximately 150 grams of egg.
- 2/3 cup full-fat canned coconut milk – Approx. 160 ml.
- 1/2 cup avocado oil – Approx. 120 ml.
- 3 cups finely ground almond flour – Approx. 300 grams.
- 1/2 cup coconut sugar – Approx. 100 grams.
- 1/2 cup matcha powder – Approx. 60 grams.
- 1 tsp baking soda – Approx. 5 grams.
- 1/2 tsp sea salt – Approx. 3 grams.
- 1/2 cup chocolate chips (optional) – Approx. 90 grams.
- 1/4 to 1/2 cup coconut butter – Approx. 60 to 120 grams.
Recipe Notes & Chef’s Commentary
These Matcha Muffins are incredibly versatile. Feel free to experiment with different add-ins like nuts, dried fruits, or seeds to suit your taste. The sweetness level can also be adjusted based on your preference or dietary needs. If you want a stronger matcha flavor, add a bit more matcha powder, but be cautious as it can become quite potent!
Don’t be discouraged if your first batch doesn’t turn out perfectly. Baking is an art, and each attempt will bring you closer to mastering these delightful muffins.
Storing, Freezing & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These muffins freeze beautifully, so feel free to make a larger batch! Just wrap them individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a quick warm-up.
Common Questions
Can I substitute the almond flour with a different flour?
Yes, you can use other gluten-free flours like coconut flour or oat flour, but keep in mind that the texture may vary. You may need to adjust the liquid content if using coconut flour as it absorbs more moisture.
What if I don’t have matcha powder?
If matcha powder isn’t available, you can try using green tea powder, but the flavor and color will differ. Alternatively, you could skip it entirely for a plain muffin, or add a different flavoring like cocoa powder for chocolate muffins!
Are these muffins kid-friendly?
Absolutely! The mild sweetness and chocolate chips make these muffins appealing to children. They’re a great way to introduce kids to the unique flavor of matcha.
Can I make these muffins vegan?
To make these muffins vegan, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and replace the coconut milk with any plant-based milk of your choice.
Let’s Eat
As you bite into these Matcha Muffins, you’ll appreciate the delicate balance of flavors. The earthy notes of matcha combined with the sweetness of coconut sugar create a delightful experience that will leave you craving more. Whether enjoyed with a cup of tea in the afternoon or paired with your morning coffee, these muffins are sure to become a favorite in your household.
Enjoy baking, and don’t forget to share your creations with friends and family. Happy baking!
Matcha Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it to prevent sticking.
- In a large mixing bowl, whisk together the 3 large eggs, 2/3 cup of full-fat canned coconut milk, 1/2 cup of avocado oil, and 2 teaspoons of pure vanilla extract until well combined.
- In another bowl, combine 3 cups of finely ground almond flour, 1/2 cup of coconut sugar, 1/2 cup of matcha powder, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. Whisk these ingredients together until they are evenly distributed.
- Gradually add the dry mixture into the wet mixture, folding gently with a spatula. Be careful not to overmix; you want a few lumps for a perfect texture.
- If you’re using chocolate chips, fold them into the batter now for a sweet surprise in every bite.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If desired, add a dollop of coconut butter on top of each muffin for added richness.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy these Matcha Muffins warm or at room temperature.
Notes
- Store leftovers in an airtight container for up to 3 days at room temperature.
- These muffins freeze well; wrap individually to store.
- Feel free to add nuts or dried fruits for extra flavor and texture.
