Green Tea Muffins

Green Tea Muffins

It's always convenient to have matcha (powdered green tea) on hand, as you can make hot or cold tea in an instant. As it turns out, it also makes for some delicious and colorful muffins!

Developed by:


  • 65g vegetable oil
  • 60g sugar
  • 1 egg
  • 125g all-purpose flour (or try cake flour)
  • 11g matcha green tea powder (1-2 tablespoons)
  • 1 teaspoon baking powder (5g)
  • 1/4 teaspoon salt (1.5g)
  • 100g milk


  1. Preheat oven to 165°C.
  2. oil, sugar and egg
  3. Combine oil and sugar in medium bowl, then beat in egg until creamy.
  4. Dry Ingredients
  5. In a separate bowl, whisk together dry ingredients (flour, green tea powder, baking powder, salt).
  6. Prepare milk in a measuring cup (just to make it easier to pour).
  7. Mixing
  8. In 2-3 batches, alternately add flour mix and milk to the original bowl until just combined. This method is helpful because the flour mix is very light and can make a mess of things quickly.
  9. Poured
  10. Spoon or pour into greased (or nonstick) muffin pan (or use liners). For some added crunch, top with nuts or seeds (for these photos, we added sunflower and pumpkin seeds).
  11. On a rack
  12. When oven is heated, bake at 165°C for about 15 minutes, until a toothpick inserted into the center of each muffin comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.

Notes & Tips

  • As always, if you have a conventional (non-convection) oven, increase the time and temperature (in this case, try 350°F, 20 minutes).
  • Aluminum-free, double-acting baking powder is best.
  • Green teas vary, so you may need to adjust the amount after tasting your first batch.
  • Make them green tea cupcakes instead by frosting them! (As far as I can tell, that's all that really separates muffins from cupcakes.)

Inspired by: Green Tea Cupcakes

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