Table of Contents
Matcha muffins are a delightful way to infuse the earthy flavors of green tea into a soft, moist treat. When made with almond flour, these muffins not only become gluten-free but also acquire a subtly nutty flavor and tender crumb. Whether you’re a matcha enthusiast or just discovering this vibrant ingredient, this guide will help you create the perfect Matcha Almond Muffins that are as nutritious as they are delicious.
What is Matcha?
Matcha is a finely ground powder made from specially grown green tea leaves. Originating in Japan, it’s celebrated for its vibrant green color, unique umami flavor, and numerous health benefits. Unlike regular green tea, matcha is consumed whole, offering higher concentrations of antioxidants and nutrients.
How to Make Matcha Muffin Recipe with Almond Flour
Ingredients
For this easy matcha muffin recipe with almond flour, you’ll need:
Dry Ingredients:
- 2 cups almond flour (finely ground, blanched for best results)
- 1 tbsp matcha powder (culinary grade for baking)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients:
- 2 large eggs (room temperature)
- 1/4 cup maple syrup (or honey for a sweeter version)
- 1/4 cup unsweetened almond milk (or any non-dairy milk)
- 1/4 cup melted coconut oil (cooled slightly)
- 1 tsp vanilla extract
Optional Add-Ins:
- 1/4 cup white chocolate chips
- 1/4 cup chopped nuts (such as almonds or pistachios)
Instructions to Make Matcha Muffin Recipe with Almond Flour
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it lightly with coconut oil.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the almond flour, matcha powder, baking powder, baking soda, and salt.
- Sifting the matcha powder beforehand ensures it integrates smoothly without clumps.
Step 3: Combine Wet Ingredients
- In a separate bowl, beat the eggs.
- Mix in the maple syrup, almond milk, melted coconut oil, and vanilla extract until fully combined.
Step 4: Combine and Mix
- Slowly pour the wet ingredients into the dry mixture. Stir gently with a spatula until no dry patches remain.
- If adding optional ingredients like chocolate chips or nuts, fold them in at this stage.
Step 5: Fill the Muffin Tin
- Using a spoon or ice cream scoop, fill the muffin cups about 3/4 full.
- For a decorative touch, sprinkle a pinch of matcha powder or slivered almonds on top of each muffin.
Step 6: Bake
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips to make perfect Matcha Muffin Recipe
- Choose High-Quality Matcha: Culinary-grade matcha is best for baking as it provides a bold color and taste.
- Don’t Overmix: Almond flour can become dense if overworked. Mix just until combined.
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature to prevent the coconut oil from solidifying.
- Storage: Keep the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
What Type of Matcha Should I Use?
For baking, it’s best to use culinary-grade matcha. This type of matcha is specifically designed for cooking and baking, offering a bold flavor and vibrant green color at an affordable price compared to ceremonial-grade matcha.
Here’s a quick guide:
- Culinary-Grade Matcha:
- Has a slightly stronger, earthier taste, perfect for recipes where other ingredients balance the flavor.
- Affordable and ideal for baking, smoothies, or lattes.
- Ceremonial-Grade Matcha:
- Higher quality with a delicate, nuanced flavor and a naturally sweeter taste.
- Best used for drinking as tea or in simple recipes where the matcha is the star.
For Matcha Almond Muffins, culinary-grade matcha works wonderfully, delivering robust matcha flavor while keeping the recipe budget-friendly. Always store your matcha in an airtight container in a cool, dark place to preserve its vibrant color and fresh taste.
What to Serve With Matcha Muffins
These Gluten Free Matcha Muffins pair wonderfully with:
- Green Tea Latte: Enhance the matcha experience with a creamy latte.
- Fresh Fruits: Add brightness with a side of berries or sliced kiwi.
- Whipped Coconut Cream: A dollop of lightly sweetened whipped cream complements the earthy flavors.
- These muffins pair wonderfully with a cup of matcha tea or a side of indulgent desserts like our Heart Shaped Cake
Variations
- Vegan Matcha Muffins: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based sweetener.
- Keto Matcha Muffins: Substitute maple syrup with a keto-friendly sweetener like erythritol.
- Matcha Muffin Loaf: Pour the batter into a loaf pan and bake at 350°F (175°C) for 40-50 minutes.
- Chocolate Matcha Muffins: Add 2 tbsp of cocoa powder to the dry ingredients and mix in dark chocolate chips.
FAQs
Can I use regular flour instead of almond flour?
Yes, but the texture will change, and the muffins will no longer be gluten-free. Substitute almond flour with all-purpose flour or gluten-free flour blends at a 1:1 ratio.
How do I make the muffins fluffier?
Adding a pinch of xanthan gum can improve the structure of almond flour muffins. Whipping the eggs until frothy before mixing can also help.
Is matcha safe for kids?
Yes, matcha is safe for kids in moderate amounts. Its caffeine content is much lower than coffee.
Can I freeze matcha muffins?
Yes, matcha muffins freeze beautifully! Allow the muffins to cool completely, then wrap them individually in plastic wrap or store them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for 20-30 seconds.
What makes almond flour muffins healthier?
Almond flour is a nutrient-dense alternative to regular flour. It’s gluten-free, low in carbohydrates, and high in healthy fats, protein, and vitamin E. These attributes make almond flour muffins an excellent choice for those following gluten-free, keto, or paleo diets.
Why are my matcha muffins not green?
The vibrant green color of matcha can dull during baking due to heat exposure. To maintain a brighter green hue, use fresh, high-quality matcha and bake at a slightly lower temperature (325°F) for a longer time. Adding a touch of spinach puree can also enhance the color without altering the flavor.
If you’re curious about other baked treats, check out our Crisco Chocolate Chip Cookies Recipe for a classic option
Substitutes
- Almond Flour: Replace with coconut flour, but use 1/3 the quantity, as coconut flour absorbs more moisture.
- Coconut Oil: Substitute with avocado oil or melted butter for a richer flavor.
- Maple Syrup: Use honey, agave syrup, or monk fruit syrup for sweetness.
- Almond Milk: Any plant-based or dairy milk works here, such as oat milk or whole milk.
Nutrition
Per muffin (based on 12 servings):
- Calories: 175
- Protein: 5g
- Carbs: 8g
- Fat: 14g
- Fiber: 2g
- Sugar: 5g
These Matcha Almond Muffins are a testament to the perfect harmony of health and indulgence. Soft, subtly sweet, and bursting with earthy matcha notes, they are an excellent choice for breakfast, snacks, or even dessert. Whether you’re gluten-free or simply looking for an easy matcha muffin recipe, this guide ensures success every time.
Ingredients
For this easy matcha muffin recipe with almond flour, you’ll need:
Dry Ingredients:
- 2 cups almond flour (finely ground, blanched for best results)
- 1 tbsp matcha powder (culinary grade for baking)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients:
- 2 large eggs (room temperature)
- 1/4 cup maple syrup (or honey for a sweeter version)
- 1/4 cup unsweetened almond milk (or any non-dairy milk)
- 1/4 cup melted coconut oil (cooled slightly)
- 1 tsp vanilla extract
Optional Add-Ins:
- 1/4 cup white chocolate chips
- 1/4 cup chopped nuts (such as almonds or pistachios)
Instructions
Instructions to Make Matcha Muffin Recipe with Almond Flour:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it lightly with coconut oil.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the almond flour, matcha powder, baking powder, baking soda, and salt.
- Sifting the matcha powder beforehand ensures it integrates smoothly without clumps.
Step 3: Combine Wet Ingredients
- In a separate bowl, beat the eggs.
- Mix in the maple syrup, almond milk, melted coconut oil, and vanilla extract until fully combined.
Step 4: Combine and Mix
- Slowly pour the wet ingredients into the dry mixture. Stir gently with a spatula until no dry patches remain.
- If adding optional ingredients like chocolate chips or nuts, fold them in at this stage.
Step 5: Fill the Muffin Tin
- Using a spoon or ice cream scoop, fill the muffin cups about 3/4 full.
- For a decorative touch, sprinkle a pinch of matcha powder or slivered almonds on top of each muffin.
Step 6: Bake
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Tips to make perfect Matcha Muffin Recipe
- Choose High-Quality Matcha: Culinary-grade matcha is best for baking as it provides a bold color and taste.
- Don’t Overmix: Almond flour can become dense if overworked. Mix just until combined.
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature to prevent the coconut oil from solidifying.
- Storage: Keep the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
