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
Scale
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.
