There’s something about matcha that either works… or really doesn’t.
And if you’ve ever had a muffin that tasted like straight grass — yeah, not great.
These land somewhere much better.
Soft, lightly sweet, with that subtle matcha flavor that actually feels balanced instead of overwhelming.
They’re the kind you make once and then quietly keep coming back to.
Quick Info
- Difficulty: Easy
- Time: 30 minutes
- Servings: 10–12 muffins
Ingredients
- 1½ cups all-purpose flour
- 2 tsp matcha powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- ⅓ cup oil (neutral, like vegetable or canola)
- ¾ cup milk (any kind)
- 1 egg
- 1 tsp vanilla extract
Optional:
- white chocolate chips
- extra matcha for dusting
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Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tray, because having everything ready makes this whole process feel a lot easier.
- In a bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt, taking a moment to break up any clumps of matcha so you don’t get bitter pockets later.
- In a separate bowl, mix sugar, oil, milk, egg, and vanilla until smooth, not overthinking it too much — it doesn’t need to be perfect, just combined.
- Pour the wet ingredients into the dry and gently mix until just combined, stopping as soon as you don’t see dry flour because overmixing is what makes muffins dense instead of soft.
- If you’re adding white chocolate chips, fold them in at the end so they don’t sink too much into the batter.
- Divide the batter evenly into the muffin cups, filling them about ¾ full so they have space to rise without spilling over.
- Bake for about 18–22 minutes, until the tops look set and a toothpick comes out mostly clean with just a few crumbs.
- Try not to open the oven too early, because that drop in temperature can affect how they rise.
- Let them cool for a few minutes in the pan, then transfer to a rack so they don’t get soggy on the bottom.
- If you want a slightly stronger matcha flavor, you can dust a tiny bit on top once they cool, but go light — it can get bitter fast.
FAQ
How to make matcha muffins recipe not bitter?
Use good quality matcha and don’t overmeasure it — too much is usually the issue.
What is the best matcha for matcha muffins recipe?
Culinary grade works, but a smoother one gives a better flavor overall.
Can you make matcha muffins recipe without eggs?
Yes, you can swap with a flax egg or plant-based alternative.
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