6 Irresistible Matcha Muffins Ready in 30 Minutes

I still remember the first time I baked matcha muffins – that vibrant green color peeking out from the oven had me hooked! These little beauties are my go-to when I need a quick, flavorful treat without the fuss. Ready in under 30 minutes with just a handful of ingredients, this small-batch recipe makes six perfect muffins that’ll satisfy your matcha craving without leaving you with leftovers.

What I love most (besides that gorgeous green hue) is how the earthy matcha flavor shines through without being overpowering. The secret? Using ceremonial-grade matcha powder – trust me, all the all the difference. Whether you’re new to matcha baking or a green tea enthusiast, these muffins are foolproof and absolutely delicious warm from the oven.

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Why You’ll Love These Matcha Muffins

These matcha muffins have become my little kitchen miracle – the recipe I turn to when I need something special without the hassle. Here’s why they’ll become your favorite too:

• Quick & easy: From bowl to table in under 30 minutes (I’ve timed it while chasing my toddler around the kitchen!)
• Small-batch perfection: Makes just six muffins so you’re not stuck eating the same thing all week
• That gorgeous green color: The ceremonial-grade matcha gives these muffins their vibrant hue and rich flavor
• Healthier twist: Naturally sweetened with maple syrup and adaptable for dietary needs
• Morning lifesaver: The perfect grab-and-go breakfast with your coffee (trust me, they pair beautifully)

I love how the earthy matcha flavor shines through without being bitter – it’s like a little green tea hug in muffin form!

Matcha Muffins Ingredients

Here’s everything you’ll need to make these vibrant green beauties – I’ve listed exact measurements because baking is part science, part magic. Gather these simple ingredients:

• 150g all-purpose flour (about 1 cup, loosely packed – don’t pack it down!)
• 1 teaspoon baking powder (make sure it’s fresh for maximum rise)
• 1/8 teaspoon salt (just a pinch to balance the sweetness)
• 3 teaspoons ceremonial-grade matcha powder (this gives that gorgeous color and rich flavor)
• 1/2 cup melted vegan butter or coconut oil (118g butter or 90g oil – I’ve tested both)
• 1/2 cup maple syrup (150g – the real stuff, not pancake syrup!)
• 1 large egg (room temperature blends better – just set it out early)
• 1 tablespoon powdered sugar (optional for dusting – makes them look bakery-worthy)

Ingredient Notes & Substitutions

Let’s talk about the stars of the show – that ceremonial-grade matcha makes all the difference in color and flavor (culinary grade will work but won’t give the same vibrant results). The maple syrup adds natural sweetness with a subtle depth – honey works too but may overpower the matcha.

For dietary needs: swap all-purpose flour with 180g oat flour (just blend oats!) for gluten-free version. Going vegan? Use 1/2 cup almond milk instead of egg (though the tops may not dome as much – still delicious!). Coconut oil adds a lovely subtle flavor if you prefer it over vegan butter.

How to Make Matcha Muffins

Okay, let’s get baking! These matcha muffins come together so quickly you’ll be amazed. I’ve made this recipe dozens of times – here’s exactly how I do it for perfect results every time. Just follow these simple steps and you’ll have gorgeous green muffins in no time!

Step 1: Prep Dry Ingredients

First things first – whisk together your dry ingredients. I always sift the matcha powder with the flour to avoid those pesky little clumps (nothing worse than biting into a bitter matcha lump!). In a medium bowl, combine:

• 150g all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 teaspoons ceremonial-grade matcha powder

Whisk them together until you’ve got this beautiful pale green mixture with no streaks. This ensures your matcha muffins will have even color and flavor throughout.

Step 2: Mix Wet Ingredients

Now for the wet team! In a separate larger bowl, whisk together:

• 1/2 cup melted vegan butter or coconut oil
• 1/2 cup maple syrup
• 1 large egg (room temperature – this is key!)

Whisk until everything is completely combined – you want that egg fully incorporated. Room temperature ingredients blend better, so if you forgot to take your egg out early, just pop it in a bowl of warm water for 5 minutes. The mixture should look smooth and slightly thickened.

Step 3: Combine & Bake

Here’s where the magic happens! Pour the dry ingredients into the wet ingredients and gently fold together with a spatula. I can’t stress this enough – don’t overmix! Just fold until you no longer see dry flour streaks. A few small lumps are totally fine – overmixing makes tough muffins.

Divide the batter evenly among 6 lined muffin cups (they should be about 3/4 full). Pop them in your preheated 350°F oven for 20-25 minutes. You’ll know they’re done when:

• The tops spring back when lightly pressed
• A toothpick inserted comes out clean (maybe with a crumb or two, but no wet batter)
• The edges just start pulling away from the pan

Let them cool in the pan for 5 minutes, then transfer to a rack. Try to resist eating one immediately – though I never can! The matcha flavor actually gets better as they cool slightly.

Tips for Perfect Matcha Muffins

After making these matcha muffins more times than I can count (okay, maybe I have a slight obsession), I’ve picked up some foolproof tricks to guarantee bakery-worthy results every time:

• Measure matcha like gold dust – Use proper measuring spoons (not tableware!) and level them off. Too much can make muffins bitter, too little and you’ll miss that gorgeous green hue.
• Oven thermometer is your friend – Matcha is delicate, and baking at the right temp (350°F exactly) prevents that dreaded grayish-green color.
• Cool before dusting – Wait until muffins are just warm before adding powdered sugar, otherwise it’ll melt right in (learned that the messy way!).
• Room temp ingredients matter – Cold eggs or butter can make your batter seize up – 30 minutes on the counter makes all the difference.
• Bake in the middle rack – This ensures even heat distribution for perfect domed tops every time.

Trust me, these little tweaks take your matcha muffins from good to “can I have the recipe?” amazing!

Pair these with buttery matcha scones for a cozy tea spread, or add texture with Korean matcha mochi bread.

Variations for Matcha Muffins

One of my favorite things about this matcha muffin recipe is how easily you can play with the flavors! Sometimes I’ll split the batter in half and test different add-ins – here are my absolute favorite twists:

• White chocolate chips: The creamy sweetness balances matcha’s earthiness perfectly (I use about 1/3 cup)
• Lemon or orange zest: Just 1 teaspoon brightens up the whole batch – citrus and matcha are a dream team
• Nut butter swirl: Drop spoonfuls of almond or cashew butter into the batter before baking for a marbled effect
• Toasted coconut: Sprinkle on top before baking for crunch and tropical vibes

Warning: The white chocolate version disappears suspiciously fast in my house – you’ve been warned!

Storing & Reheating Matcha Muffins

Here’s my foolproof system for keeping these matcha muffins fresh (though they rarely last long enough to store!). Once completely cooled, tuck them into an airtight container at room temperature for up to 2 days – any longer and they lose that perfect moisture. For longer storage, freeze them individually wrapped for up to a month.

When that matcha craving hits, just pop a frozen muffin straight into the microwave for 15-20 seconds. It’ll come out tasting just-baked – the steam escaping as you break it open is pure bliss! Room temperature is fine too, but I’m Team Warm Muffin all the way.

Matcha Muffins Nutrition

Just so you know, these nutrition estimates can vary based on your specific ingredients (especially the type of matcha or sweetener you use). A typical muffin from this batch gives you a nice energy boost with that matcha caffeine kick – but let’s be real, we’re here for that glorious green tea flavor first!

Share Your Matcha Muffins

I’d love to see your beautiful green creations! Tag me on Instagram, so I can admire your matcha muffin masterpieces. And if you tweaked the recipe, tell me all about it in the comments – I’m always looking for new inspiration!

Matcha Muffins FAQs

I’ve gotten so many questions about these matcha muffins over the years – here are the ones that pop up most often in my kitchen (and my honest answers!):

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