Matcha Muffins

Matcha Muffins

For 6 Muffins

Ingredients :

  • 180 g all-purpose flour
  • 1 1/2 teaspoons Premium Ceremonial Grade Matcha
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 95 g unsalted butter, melted
  • 130 g granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 175 g kefir milk, room temperature
  • crushed almonds


In a small bowl, whisk together flour, Matcha powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together melted butter and sugar until combined. Add the egg and vanilla extract and whisk until creamy and smooth. Add the kefir milk and whisk again until combined.

Add the flour mixture to the butter mixture and whisk until just combined. Lumps and some flour bits are fine and will make your muffins fluffier.

Cover the bowl with plastic wrap and chill the batter in the fridge for about 1 hour.

Preheat the oven to 200°C and add parchment paper liners to your muffin pan but leave alternating spaces empty (you'll only have 6 liners in a 12-muffin pan) to allow space for airflow and big, puffy muffin tops.

When your batter has been chilled, use a large ice cream scooper to gently scoop out the batter. Try not to disturb the batter too much - don't press it or stir it around. It should be very spongey and you want to keep the air pockets intact.

Release the batter into your lined muffin pan, filling them at least ¾ full or almost all the way full. The more you fill your liners, the bigger your muffin tops will be.

Sprinkle sliced almonds on top of the batter, reserving a handful for adding later. Bake for 20-25 minutes or until the tops spring back when touched. About halfway through baking, sprinkle the muffin tops with more sliced almonds if they're looking bare.

Let the muffins cool in the pan for 5-10 minutes before lifting them out and transferring them to a wire rack to cool completely.

And voilà  💚

Back to blog