Matcha Muffins
Imagine waking up to the gentle aroma of fresh-baked muffins wafting through your kitchen, each bite bursting with the earthy flavor of matcha and the richness of coconut. These Matcha Muffins are not just a treat for your taste buds; they’re a wholesome way to start your day or enjoy as a mid-afternoon snack. With a perfect balance of sweetness and a hint of bitterness from the matcha, these muffins are sure to become a staple in your baking repertoire. Let’s dive into why these muffins deserve a spot in your kitchen!
Why It Deserves a Spot
Matcha has taken the culinary world by storm, and for good reason. Its vibrant green hue and unique flavor profile make it a delightful addition to baked goods. Beyond its taste, matcha is packed with antioxidants, providing a health boost that other muffins simply can’t offer. These Matcha Muffins are gluten-free, dairy-free, and can be made vegan with a simple egg substitute, ensuring everyone can enjoy them. Plus, who doesn’t love the idea of indulging in something that feels both decadent and nutritious?
What to Buy
Before you get baking, here’s a detailed list of ingredients you’ll need to gather:
- 3 large eggs: These will provide moisture and binding for your muffins.
- 2/3 cup full-fat canned coconut milk: Adds creaminess and a hint of coconut flavor.
- 1/4 cup avocado oil: A healthy fat that keeps the muffins moist.
- 2 tsp pure vanilla extract: Enhances the overall flavor of the muffins.
- 3 cups finely ground almond flour: The base of your muffins, making them gluten-free.
- 1/2 cup coconut sugar or granulated sugar of choice: Sweetens the muffins naturally.
- 1/4 cup matcha powder: This gives the muffins their unique flavor and color.
- 1 tsp baking soda: Helps the muffins rise.
- 1/2 tsp sea salt: Balances the sweetness.
- 1/2 cup chocolate chips (optional): For a decadent touch.
- 1/4 to 1/2 cup coconut butter: Adds richness and flavor.
Appliances & Accessories
To make your baking experience smooth and enjoyable, gather the following tools:
- Muffin tin: Essential for baking the muffins to perfection.
- Mixing bowls: Use a large bowl for wet ingredients and another for dry.
- Whisk: Perfect for blending eggs and mixing dry ingredients.
- Spatula: Great for combining ingredients without overmixing.
- Measuring cups and spoons: Accurate measurements are key to baking success.
- Cooling rack: Allows muffins to cool evenly after baking.
Matcha Muffins: How It’s Done
Follow these simple steps to whip up your delicious Matcha Muffins:
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly.
Step 2: Prepare the Muffin Tin
Line a muffin tin with parchment paper liners or lightly grease each cup to prevent sticking.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together the eggs, full-fat coconut milk, avocado oil, and vanilla extract until well combined.
Step 4: Combine Dry Ingredients
In another bowl, mix the almond flour, coconut sugar, matcha powder, baking soda, and sea salt. Make sure there are no clumps in the matcha powder.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring gently. Be careful not to overmix; a few lumps are okay!
Step 6: Add Chocolate Chips
If you’re using chocolate chips, fold them into the batter now. They add a lovely contrast to the earthy matcha flavor.
Step 7: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. This allows room for rising.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Variations by Season
These Matcha Muffins are versatile, and you can adjust them with seasonal flavors:
- Spring: Incorporate fresh berries like blueberries or strawberries for a fruity twist.
- Summer: Add shredded coconut for a tropical flair.
- Fall: Mix in pumpkin puree and spices like cinnamon and nutmeg for a warm, cozy muffin.
- Winter: Try adding chopped nuts or a sprinkle of peppermint extract for a festive touch.
Recipe Notes & Chef’s Commentary
- For a vegan option, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit for 5 minutes).
- To make these muffins even more decadent, consider a drizzle of melted coconut butter on top before serving.
- These muffins can be enjoyed fresh or frozen for a quick breakfast option later!
- Feel free to adjust the sweetness according to your taste; some might prefer less sugar, while others might want a sweeter treat.
How to Store & Reheat
Store your Matcha Muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.
Common Qs About Matcha Muffins
Can I substitute almond flour with another type of flour?
Yes, you can use oat flour or a gluten-free all-purpose flour, but the texture may vary slightly.
Is matcha safe for kids?
In moderation, matcha can be a safe treat for kids, but it’s always best to consult with a pediatrician regarding caffeine intake.
Can I make these muffins without sugar?
Absolutely! You can use natural sweeteners like maple syrup or stevia, but be mindful of adjusting the liquid ingredients accordingly.
What should I do if my muffins don’t rise?
If your muffins didn’t rise, it could be due to expired baking soda or overmixing the batter. Always check the freshness of your ingredients and mix gently.
Time to Try It
With the steps laid out and all the tips provided, it’s time for you to roll up your sleeves and bake these delightful Matcha Muffins. They promise to be a hit at breakfast or as a delightful snack. Enjoy the rich flavors and the satisfaction of making something deliciously healthy!
Every bite of these Matcha Muffins will remind you of the beauty of simple ingredients coming together to create something truly special. Whether you’re sharing them with friends or savoring them solo, they’re bound to bring joy to your day. Happy baking!
Matcha Muffins
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a muffin tin with parchment paper liners or lightly grease each cup.
- Step 3: In a large mixing bowl, whisk together the eggs, coconut milk, avocado oil, and vanilla.
- Step 4: In another bowl, mix the almond flour, coconut sugar, matcha powder, baking soda, and sea salt until clump-free.
- Step 5: Gradually add the dry ingredients to the wet, stirring gently to avoid overmixing.
- Step 6: Fold in chocolate chips if using.
- Step 7: Spoon batter into muffin cups, filling each about 3/4 full.
- Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
- Step 9: Cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
- For vegan muffins, substitute eggs with flax eggs.
- Drizzle melted coconut butter on top for extra decadence.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
