Vegan Matcha Muffins Recipe

<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>

<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>

<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>