If you’re a fan of matcha or looking for a healthy yet indulgent treat, these Matcha Muffins are sure to hit the spot. Made with a combination of gluten-free flour and almond flour, these muffins are moist, delicious, and dairy-free friendly, offering a delightful burst of flavor with every bite. Plus, with a touch of almond extract, they strike the perfect balance of sweet and savory, making them the ideal snack or breakfast option. Let’s dive into why you’ll love these muffins and how to make them.
Why You’ll Love These Matcha Muffins
These matcha muffins are:
- Soft and just a little bit dense, but in the best possible way.
- A delicious fusion of matcha flavor and sweetness, reminiscent of a matcha latte but in muffin form.
- The perfect mid-morning or afternoon pick-me-up.
- Extra delicious when paired with a homemade hot matcha latte (trust me, it’s a match made in heaven!).
Whether you’re an avid matcha lover or just getting into the world of green tea, these muffins are a great way to enjoy matcha in a baked treat.
Table of Contents
The Ingredients You’ll Need
These healthy matcha muffins are made with a combination of pantry staples and a few key ingredients that really make the flavor shine. Here’s what you’ll need:
Dry Ingredients:
- 1 ¼ cups 1:1 gluten-free all-purpose flour (or whole wheat pastry flour for a non-gluten-free version)
- 1 cup blanched almond flour (for a moist texture and a subtle almond flavor)
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons high-quality matcha powder
- ½ teaspoon fine sea salt (for enhancing flavors)
Wet Ingredients:
- ⅓ cup light olive oil (or another mild oil like avocado or melted coconut oil)
- 2 large eggs (providing structure and lift)
- ⅓ cup + 1 tablespoon coconut sugar (or another granulated sweetener of your choice)
- ¾ cup non-dairy milk (such as almond, cashew, or oat milk)
- ¼ teaspoon almond extract (adds a unique flavor, but you can swap for vanilla extract if preferred)
How to Make These Matcha Muffins
1. Preheat and Prep:
Preheat your oven to 375°F (190°C) and line your muffin pan with paper cups, or lightly grease it.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the dry ingredients: gluten-free flour, almond flour, matcha powder, baking powder, baking soda, and salt. Set this bowl aside.
3. Mix Wet Ingredients:
In a separate large bowl, whisk together the oil and eggs. Add the coconut sugar, non-dairy milk, and almond extract, whisking gently until the mixture is fully combined.
4. Combine Wet and Dry:
Pour the dry ingredients into the wet ingredients and stir together using a rubber spatula until just combined. Avoid overmixing the batter, as it can lead to dense muffins.
5. Bake:
Spoon the muffin batter into the prepared muffin tin, filling each cup about ⅔ of the way full. Optionally, top with sliced almonds or coarse sugar for a crunchy finish. Bake for 15-20 minutes until the muffin tops have cracked and a toothpick inserted into the center comes out clean.
6. Cool:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Pro Baking Tips for Perfect Muffins
- Avoid Overmixing: Gently combine the wet and dry ingredients, taking care not to overmix. Stir just until combined to keep your muffins light and fluffy.
- Use Paper Liners: These muffins come out easily when using paper liners. You can also grease the muffin cups or use a silicone muffin pan.
- Check Early for Doneness: Ovens vary, so check your muffins at around 13 minutes. Insert a toothpick; if it comes out clean, the muffins are ready.
- Add Toppings: For extra crunch, top the muffins with sliced almonds or sprinkle a bit of coarse sugar before baking.
Storing and Freezing
- Storage: For the best taste, enjoy these muffins fresh. However, they can be kept in an airtight container at room temperature for up to three days. If you have leftovers, refrigerate them for 3-4 days.
- Freezing: To freeze, wrap the muffins in plastic wrap and place them in an airtight container. They can stay fresh for up to 3 months. Thaw at room temperature and enjoy.
Nutrition Information (Per Muffin)
- Calories: 205 kcal
- Carbs: 23g
- Protein: 5g
- Fat: 10g
- Saturated Fat: 1g
- Fiber: 2g
- Sugar: 7g
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Total Time: 20-25 minutes
- Yield: 12 muffins
FAQs
Can I Use a Different Type of Flour?
You can use whole wheat pastry flour if you don’t need them to be gluten-free. However, I wouldn’t recommend oat flour as it could result in dense muffins.
Do I Have to Use Almond Flour?
Yes, almond flour adds the right texture and moisture to these muffins. If you only have almond meal, that should work in a pinch, but the muffins may be slightly more crumbly.
Can I Make These Muffins Vegan?
Yes, you can substitute the eggs with 2 flaxseed eggs. While I haven’t tested this yet, I imagine it will work well.
What Type of Matcha Powder Should I Use?
For the best results, use ceremonial grade matcha for drinking or culinary grade matcha for baking. Higher-quality matcha yields a better flavor.
Final Thoughts
These Almond Matcha Muffins are the perfect combination of health and indulgence. With their rich flavor, moist texture, and delightful green color, they make for an excellent snack or breakfast option. Whether you’re a matcha aficionado or just beginning to experiment with this wonderful green tea powder, you’ll find these muffins hard to resist.
If you try this recipe, be sure to leave a comment and a star rating below. Your feedback helps others find this delicious treat, and I love hearing how it turns out for you!