Recipe by SharBaker
"A delicious, rich muffin with the essence of green tea."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 2/3 cups
matcha green tea powder, or to taste
LOVED these! I love anything green tea, and am a huge muffin fan, so I was thrilled to find this recipe. They are pretty dense, which is how I like 'em. I only made a few minor changes: I always use whole wheat flour and Smart Balance - I doubled the green tea to 2 T. (I also used the tea from tea bags this first time even though I have matcha - might use that next time to compare), doubled the walnuts, chopped VERY finely (I usually leave nuts completely out of recipes, but they're perfect here), and added 2 tsp. of vanilla. I think the baking time/temperature is bit off - I would recommend either 350 degrees for 20 minutes, or 325 degrees for 25 minutes. And because of the green tea, walnuts, and whole wheat flour, it's a bit hard to tell when they're done by color/browning alone. The muffins are a a little small - for this amount of batter, I would normally make 8 or 9 generous muffins. Still overall a GREAT recipe!
After following the recipe to a "T" (which is how I think these recipes should always be reviewed), there's really not a lot of flavor to these. Personally I couldn't taste the matcha in them at all, just a slight hint of sugar. I'd definitely double up the green tea next time. These did bake up nicely in 25 mins though, very moist and no hint of brown, just a pretty green colour.
i altered the recipe a little a they turned out most and lighter.
I cut down the flour to 1 1/3
used canola oil instead of butter
and 1 cup of vanilla soy milk
used mini liners( all i had) at 350 for 18 min
made a lemon honey drizzle to top them off.
Just a warning: powdered matcha tea is very expensive. $30 for a small can. I tried just using regular green tea leaves (cutting open a tea bag) and the muffins were still good, but imparted no extra flavor.
These turned out a very pretty shade of green. They're to the dense/chewy side rather than a light/cakey muffin. Delicately flavored. I didn't add the walnuts, but I think they'd be a nice addition. A winner!
These are great for breakfast! I prefer them as mini-muffins (325° for about 18 minutes). I also double the matcha and cut the sugar (I use turbinado) by half. Instead of walnuts, I add chopped pecans, hemp seed, sunflower seed and ground flax seed. Wonderful and nutritious! They are delicious warmed with butter.
These are very good muffins! I realized too late that what I had was matcha leaves and not powder, but I did as a previous reviewer and just ground them. It doesn't get the nice color, unfortunately, but they are very pretty still. The walnuts add a LOT to this and definitely should be added. I also reduced the flour a little, substituted some butter for oil, and some maple syrup for sugar to try to make them moister. I made mini muffins-- 13-14 minutes was enough bake time.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Tea Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 69
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make green tea mochi-wrapped vanilla ice cream.
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.
See how to make simple, delicious blueberry muffins.