Matcha muffins can go two ways — soft and balanced… or straight-up bitter.
These are the good kind.
Soft, lightly sweet, and just enough matcha to taste it without overpowering everything.
Recipe details
- Prep time: 10 minutes
- Bake time: 20 minutes
- Total time: 30 minutes
- Servings: 10–12
- Difficulty: Easy
Ingredients for matcha muffins
- 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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How to make matcha muffins
- Preheat your oven to 350°F and line a muffin pan.
- In a bowl, whisk flour, matcha, baking powder, baking soda, and salt. Break up any matcha clumps so you don’t get bitter spots.
- In another bowl, mix sugar, oil, milk, egg, and vanilla until smooth.
- Pour wet into dry and mix gently until just combined.
- Don’t overmix — that’s what makes muffins dense instead of soft.
- Fold in white chocolate chips if using.
- Divide the batter into muffin cups (about ¾ full).
- Bake for 18–22 minutes, until a toothpick comes out with a few crumbs.
- Don’t open the oven too early — it can mess with the rise.
- Cool for a few minutes, then transfer to a rack.
Quick tips
Use good matcha:
Low-quality matcha = bitter muffins, no matter what you do.
Don’t overmeasure:
Too much matcha is the #1 reason they taste off.
FAQ
Why do my matcha muffins taste bitter?
Usually too much matcha or low-quality powder.
What kind of matcha is best for baking?
Culinary grade works, but a smoother, higher-quality one tastes better.
Can I make matcha muffins without eggs?
Yes — a flax egg or plant-based substitute works well.
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