Vegan Matcha Muffins Recipe

Learn how to make the best homemade vegan matcha muffins with this easy baking recipe. These fluffy, moist muffins feature premium matcha powder and dairy-free white chocolate chips for an irresistible treat. Perfect for matcha lovers seeking a simple yet impressive plant-based breakfast or snack.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

22 mins

Serves:

12 muffins

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">240ml unsweetened plant milk (almond, soy, or oat)</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">15g premium matcha powder (ceremonial or culinary grade)</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">80ml vegetable oil</li> <li class="ingredients-single-item">60g unsweetened applesauce</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">150g vegan white chocolate chips (or chopped vegan white chocolate)</li> <li class="ingredients-single-item">Extra matcha powder for dusting (optional)</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 muffin

🔥 Calories: 245 calories

🥑 Fat: 12 g

🧈 Saturated Fat: 4 g

🍞 Carbohydrates: 32 g

🍭 Sugar: 16 g

🍗 Protein: 3 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 180 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Fine mesh sieve for sifting</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. Position your oven rack in the center for even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a small bowl or measuring cup, combine the plant milk and apple cider vinegar. Stir briefly and set aside for 5-10 minutes to create a vegan "buttermilk." This acidic mixture will react with the baking soda to help your muffins rise beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, sift together the flour, matcha powder, baking powder, baking soda, and salt. Sifting is crucial here to eliminate any matcha clumps and ensure even distribution of the beautiful green color throughout your muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate medium bowl, whisk together the sugar, vegetable oil, applesauce, vanilla extract, and the curdled plant milk mixture until smooth and well combined. The applesauce acts as an egg replacer, providing moisture and binding properties. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Make a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold everything together until just combined. You should still see a few streaks of flour – overmixing will develop the gluten and result in tough muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the vegan white chocolate chips to the batter and fold in with just 2-3 strokes. The less you mix at this stage, the more tender your muffins will be. The batter should be thick but scoopable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using an ice cream scoop or 1/4 cup measure, divide the batter evenly among the 12 muffin cups. Fill each about 3/4 full to allow for proper rising. Gently tap the tin on the counter once to remove any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (no wet batter). Avoid opening the oven door during the first 15 minutes of baking, as this can cause your muffins to sink in the middle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let the muffins cool in the tin for 5 minutes. This brief resting period allows them to set up slightly, making them easier to remove. Then transfer to a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Once cooled, lightly dust the tops with additional matcha powder if desired, using a small sieve for an even application. Enjoy these muffins fresh, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat frozen muffins, microwave for 20-30 seconds or thaw at room temperature. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Matcha Muffins?

These muffins feature plant milk, apple cider vinegar, flour, premium matcha powder, baking agents, vegetable oil, applesauce (as egg replacer), vanilla extract, sugar, and vegan white chocolate chips. Optional matcha powder for dusting adds an elegant finishing touch.

How to cook Vegan Matcha Muffins at home?

Learn how to cook Vegan Matcha Muffins by first creating plant milk "buttermilk," sifting dry ingredients for clump-free matcha distribution, mixing wet ingredients separately, then gently combining everything with minimal stirring. Fold in vegan white chocolate chips last, divide into a muffin tin and bake at 180°C for 20-22 minutes until a toothpick comes out clean.

Can I substitute the vegan white chocolate chips with other mix-ins?

Absolutely! While white chocolate complements the earthy matcha beautifully, you can substitute with dark chocolate chips, chopped nuts like pistachios or macadamias, dried cranberries, or even blueberries. For an extra matcha punch, try matcha-infused chocolate chips.

What's the difference between culinary and ceremonial grade matcha for baking?

Ceremonial grade matcha offers a more vibrant green colour and smoother flavour, but is pricier. Culinary grade works perfectly for baking with a slightly stronger, more bitter profile. Both will create beautiful green muffins, but ceremonial grade yields a more striking visual appeal.

Why do my matcha baked goods sometimes turn brown instead of staying green?

Browning occurs when matcha oxidizes during baking. To maintain the vibrant green colour, use fresh, high-quality matcha, bake at the recommended temperature, avoid overmixing, and don't overbake. The applesauce in this recipe also helps preserve the colour better than eggs would.

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