If you are searching for a delightful treat that balances the earthy, vibrant flavor of matcha with a light, fluffy texture, then this Vegan Matcha Muffins Recipe is about to become your new best friend. These muffins burst with the natural green goodness of high-quality matcha powder and are perfectly sweetened with subtle vanilla notes, creating a snack that’s both wholesome and utterly scrumptious. Whether you’re craving a nourishing breakfast, a midday pick-me-up, or a unique addition to your afternoon tea, these vegan muffins showcase how simple, thoughtful ingredients can transform into something truly special and comforting.
Ingredients You’ll Need
Gathering the ingredients for this recipe is like assembling a small collection of kitchen essentials that work harmoniously to give these muffins their signature flavor, texture, and beautiful green hue. Each component plays a vital role, from the matcha powder’s distinct taste to the vegan buttermilk’s tenderizing effect.
- All-purpose flour (280 g): The sturdy base that provides structure and ensures a soft, tender crumb.
- Matcha powder (3 teaspoons): This vibrant green tea powder infuses the muffins with a fresh, earthy flavor and stunning color.
- Baking powder (3 teaspoons): Helps the muffins rise fluffy and light.
- Baking soda (½ teaspoon): Works alongside baking powder for perfect leavening.
- Sea salt (¼ teaspoon): Balances sweetness and enhances overall flavor depth.
- Granulated sugar (225 g): Sweetens the muffins and forms a subtle caramelized crust when baked.
- Vanilla pod (1): Adds rich, aromatic notes that complement the matcha beautifully.
- Olive oil (100 ml): Keeps the muffins moist with a gentle, fruity undertone.
- Vegan Greek-style yogurt (120 g): Adds creaminess and helps keep the muffins tender.
- Vanilla extract (1 tablespoon): Enhances the vanilla flavor, layering complexity into each bite.
- Vegan buttermilk (1 batch): Acidity tenderizes the crumb and activates the leavening agents for a light texture.
How to Make Vegan Matcha Muffins Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Preparing your muffin tray with liners is essential — fill every second cavity to encourage those lovely, tall muffin tops. Don’t worry if you only have one muffin tray; just bake in two batches, keeping the batter chilled for the second round.
Step 2: Sift and Combine Dry Ingredients
In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, baking soda, and sea salt. Whisk them lightly to ensure everything is evenly distributed, which helps the muffins rise beautifully and get that tender crumb.
Step 3: Infuse Sugar with Vanilla
Grab your vanilla pod and slice it down the center, scraping out the seeds. Add them to your granulated sugar and rub them in with your fingertips; this spreads the aromatic vanilla throughout. Take out the pod, then separate about 25 grams (2 tablespoons) of this vanilla sugar for an extra-special muffin topping.
Step 4: Whisk Together Wet Ingredients
In a large bowl, combine your vanilla-infused sugar with olive oil, vegan Greek-style yogurt, vanilla extract, and vegan buttermilk. Whisk them thoroughly until the mixture looks smooth and silky, forming the luscious foundation for your muffin batter.
Step 5: Combine Wet and Dry Ingredients
Add the sifted dry ingredients to the wet mixture in two parts. Fold gently after each addition, taking care not to over-mix – the secret to tender muffins lies in a delicate touch. Stop mixing once there are no visible flour pockets or streaks.
Step 6: Portion and Top the Muffins
Use an ice cream scoop or big spoon to evenly distribute the batter into the muffin liners. Don’t forget to sprinkle that reserved vanilla sugar over the top for a sweet, crunchy finishing touch that’ll make these muffins shine.
Step 7: Bake to Perfection
Bake initially at 190°C fan-forced (210°C conventional) for 5 minutes. Then lower the heat to 170°C (340°F fan-forced) or 190°C (375°F conventional) and continue baking for 15 minutes more. Test doneness by poking a toothpick or knife in the center—it should come out mostly clean with a few crumbs. Let the muffins cool in the tray for 5 minutes before transferring to a rack to cool fully for about 30 minutes.
Step 8: Optional Final Touch
If you like, dip the cooled muffin tops into any remaining vanilla sugar. This adds a delicate sweetness and a delightful crunch that contrasts beautifully with the soft crumb inside.
How to Serve Vegan Matcha Muffins Recipe
Garnishes
For a simple, elegant garnish, a light dusting of powdered sugar or an extra sprinkle of vanilla sugar works wonders. Fresh berries like raspberries or blueberries also pair beautifully, adding a burst of juiciness that cuts through the richness of the muffins.
Side Dishes
These muffins shine on their own but serve them alongside a hot cup of green tea or a creamy oat milk latte to elevate your snack time or breakfast ritual. For a heartier brunch, pair them with sliced fresh fruit or a dollop of vegan coconut cream to create a well-rounded, satisfying meal.
Creative Ways to Present
Transform your vegan matcha muffin experience by slicing them in half and spreading a layer of almond butter or a vegan cream cheese frosting infused with a hint of lemon zest. You can also top each muffin with toasted coconut flakes or crushed pistachios to add texture and a nutty flavor twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover Vegan Matcha Muffins Recipe muffins in an airtight container at room temperature, where they’ll stay fresh and moist for up to five days. If you keep them in the fridge, expect them to last about a week—just allow them to come to room temperature before enjoying their full flavor.
Freezing
If you want to keep these delightful muffins longer, freezing is a fantastic option. Wrap each muffin individually or arrange them in an airtight container, then freeze. When you’re ready, simply thaw at room temperature for a couple of hours, and they’ll be ready to enjoy as if freshly baked.
Reheating
To revive that just-baked warmth, pop the muffins in a preheated oven at 160°C (320°F) for 5 to 8 minutes or microwave them for 20 to 30 seconds. This quick step brings back their soft, fluffy texture and intensifies the lovely matcha aroma.
FAQs
Can I use a different type of flour?
Absolutely! While all-purpose flour gives the best texture, you can experiment with spelt or whole wheat flour for a nuttier flavor, but the muffins might turn out denser. Adjust liquid quantities slightly if needed.
Is it okay to substitute olive oil with another oil?
Yes, you can use neutral oils like sunflower or canola if you prefer. Olive oil adds a subtle fruitiness that complements the matcha, but other oils won’t drastically change the outcome.
How important is the vegan buttermilk?
Vegan buttermilk provides necessary acidity to activate the baking soda, helping muffins rise and stay tender. You can make it by mixing plant-based milk with lemon juice or vinegar, which transforms the batter’s texture beautifully.
Can I make this recipe gluten-free?
To make the muffins gluten-free, swap the all-purpose flour with a gluten-free blend designed for baking. Make sure it contains xanthan gum or another binder to keep the muffins from crumbling.
What makes this a Vegan Matcha Muffins Recipe rather than a regular muffin recipe?
Besides featuring matcha, this recipe uses no animal products. Dairy is replaced by vegan Greek-style yogurt and vegan buttermilk, while eggs are omitted, resulting in a muffin that’s completely plant-based but still irresistibly moist and flavorful.
Final Thoughts
Once you’ve tasted these Vegan Matcha Muffins Recipe muffins, you’ll see why they’ve become a treasured kitchen favorite. The combination of fresh matcha, gentle vanilla, and a tender crumb makes every bite a little celebration of simple yet elevated flavors. I promise, sharing these with friends or keeping them all to yourself will be the highlight of your baking adventures. Happy baking, and enjoy every delicious crumb!
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Vegan Matcha Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 muffins
- Category: Baked Goods
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Matcha Muffins are soft, fluffy, and infused with vibrant matcha flavor and subtle vanilla notes. Perfect for a healthy snack or breakfast treat, they use simple plant-based ingredients and vegan buttermilk for a tender crumb and beautifully domed tops. The recipe yields 10 muffins with a slightly sweet vanilla sugar topping for added texture and aroma.
Ingredients
Dry Ingredients
- 280 g all-purpose flour
- 3 teaspoons matcha powder
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 225 g granulated sugar
Wet Ingredients
- 1 vanilla pod
- 100 ml olive oil
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 1 batch vegan buttermilk (made from plant milk and acid, approximately 240 ml)
Instructions
- Prepare: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line half of the muffin tray cavities with liners, filling every second cavity to help develop high muffin tops. The recipe makes 10 muffins; bake in two batches if your pan holds fewer. Let the pan cool between batches, storing batter in the fridge.
- Sift the dry ingredients: In a medium bowl, sift the flour, matcha powder, baking powder, baking soda, and salt together. Whisk gently to combine evenly.
- Flavor the sugar: Split the vanilla pod lengthwise and rub the seeds into the granulated sugar using your fingertips. Remove the pod and reserve 25g (2 tablespoons) of vanilla-infused sugar for topping later.
- Mix the wet ingredients: In a large bowl, combine the remaining vanilla sugar with olive oil, vegan Greek-style yogurt, vanilla extract, and vegan buttermilk. Whisk well until smooth and homogeneous.
- Make the muffin batter: Add the sifted dry ingredients in two parts to the wet ingredients, folding carefully after each addition to avoid overmixing. Mix only until no dry flour pockets remain to keep the muffins light and tender.
- Fill muffin liners: Using a spoon or ice cream scoop, distribute the batter evenly among the prepared muffin liners. Sprinkle the reserved vanilla sugar over each muffin for a sweet crunchy topping.
- Bake: Place the tray into the oven and bake at the initial high temperature for 5 minutes. Then reduce the oven to fan-forced 170°C (340°F) or conventional 190°C (375°F) and bake for an additional 15 minutes. Test doneness by inserting a toothpick or knife: it should come out almost clean with just a few crumbs. Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely for 30 minutes.
- Optional topping: If desired, dunk the muffin tops in any remaining vanilla sugar for extra sweetness and texture.
- Storage: Store the cooled muffins in an airtight container at room temperature for up to 5 days, or refrigerate for up to one week (bring to room temperature before serving). Muffins freeze well; thaw at room temperature for a couple of hours before enjoying.
Notes
- Use high-quality ceremonial grade matcha powder for the best flavor and vibrant green color.
- Vanilla sugar can be prepared ahead by storing sugar with a split vanilla pod for several days.
- Vegan buttermilk can be made by adding 1 tablespoon lemon juice or apple cider vinegar to 240 ml plant milk, letting it sit 5-10 minutes until slightly curdled.
- Do not overmix the batter after adding flour to avoid dense muffins.
- If you don’t have a fan-forced oven, use the conventional temperature settings given.
- The recipe works well with any plant-based yogurt like almond, soy, or coconut.
