Description
Delight in these fluffy and flavorful Vegan Matcha Muffins, perfectly balanced with earthy matcha powder and a hint of vanilla. Made without any dairy or eggs, they offer a moist and tender crumb using vegan Greek-style yogurt and vegan buttermilk. These muffins are ideal for a wholesome breakfast or a tasty afternoon snack.
Ingredients
Scale
Dry Ingredients
- 280 g all-purpose flour
- 3 teaspoons matcha powder
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 225 g granulated sugar
Wet Ingredients
- 1 vanilla pod
- 100 ml olive oil
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 1 batch vegan buttermilk (typically made from plant-based milk and acid such as lemon juice or vinegar)
Instructions
- Prepare: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line half of the muffin tray cavities with muffin liners, filling every second cavity to promote high muffin tops. If you only have one muffin pan, bake in two batches, cooling the pan and refrigerating the batter between batches.
- Sift the dry ingredients: In a medium bowl, sift together the flour, matcha powder, baking powder, baking soda, and salt. Whisk to combine evenly.
- Flavor the sugar: Slice the vanilla pod lengthwise and add it to a large bowl with the sugar. Rub the vanilla seeds into the sugar with your fingertips. Remove the pod, then set aside 25g (2 tablespoons) of the vanilla sugar for topping.
- Mix the wet ingredients: To the large bowl with vanilla sugar, add the olive oil, vegan Greek-style yogurt, vanilla extract, and vegan buttermilk. Whisk until fully combined.
- Make the muffin batter: Gradually add the dry ingredients to the wet ingredients in two parts, folding gently after each addition until just combined with no pockets or streaks of flour. Be careful not to overmix to maintain light muffins.
- Portion the batter: Using an ice cream scoop or large spoon, evenly distribute the batter into the prepared muffin liners. Sprinkle the reserved vanilla sugar on top of each muffin.
- Bake: Bake the muffins at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes, then reduce the temperature to fan-forced 170°C (340°F) or conventional 190°C (375°F). Continue baking for another 15 minutes. Test with a toothpick inserted in the center; it should come out nearly clean with a few crumbs. Let cool in the tray for 5 minutes before transferring to a wire rack to cool for 30 minutes.
- Optional finishing: For extra sweetness and texture, dunk the muffin tops in any remaining vanilla sugar.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days or refrigerated for up to 1 week. If refrigerated, bring to room temperature before serving. Muffins can also be frozen and defrosted for a couple of hours before eating.
Notes
- Matcha powder should be culinary grade for baking to avoid bitterness.
- Granulated sugar can be substituted with coconut sugar for a different flavor.
- Vanilla pod seeds add natural vanilla flavor; alternatively, vanilla extract can be increased slightly.
- Olive oil provides moisture and a subtle fruity flavor; can be replaced with mild-flavored vegetable oil if preferred.
- Vegan Greek-style yogurt gives the muffins their moist texture; use a thick, tangy plant-based yogurt.
- Vegan buttermilk is made by adding 1 tablespoon lemon juice or white vinegar to 240 ml plant-based milk and letting it sit for 5–10 minutes.
- Do not overmix the batter to keep muffins tender and airy.
