Recipe by SharBaker
"A delicious, rich muffin with the essence of green tea."
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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.
I love matcha, and matcha muffin is one tender treat to go for. I don't know if it was the matcha powder that made the muffins quite dense, but I like the taste anyway. Sometimes I replaced some butter with applesauce, sometimes I made vanilla-matcha marble cupcake, just so many ways to enjoy matcha :)
* 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
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