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–+ servings
matcha muffin batter in cups before baking
Melanie Lorick

Matcha Muffins

5 from 1 vote
A moist, tender crumb makes these matcha muffins a wonderful option for a mid-day snack or epicurean dessert. The delicate, yet earthy flavor of matcha is balanced with nutty toasted pecans, and sweetened with Truvia, pure maple syrup, and morsels of white chocolate. Easily make this vegan for those following a plant-based diet!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 ounces all-purpose flour
  • 10 ounces plant-based milk
  • 1½ cups white chocolate morsels reserve ½ cup to melt and drizzle over cooled muffins
  • ¾ cup chopped pecans, lightly toasted
  • 6 ounces vegan butter, melted
  • 4 ounces pure maple syrup
  • 3 ounces Truvia Sweet Complete
  • 2 flax meal eggs 2 tbsp. flax meal, mixed with 6 tablespoon water
  • 2 tablespoons matcha powder
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt

Equipment

  • 12-count muffin tin

Method
 

  1. Preheat oven to 350ºF. If you haven't already done so, mix flax meal and water (to create flax eggs) and set aside to absorb water.
  2. In a medium bowl, whisk together flour, salt, and baking powder until evenly combined.
  3. In a separate bowl, whisk melted butter, maple syrup, milk, flax eggs, and vanilla extract until combined.
  4. Slowly stir in dry mixture, until no lumps of flour are present. Stir in matcha powder until evenly distributed. Gently fold in chopped pecans and white chocolate. Limit stirring or folding, so stop as soon as the ingredients come together evenly.
  5. In a muffin tin sprayed with nonstick cooking spray, or lined with premium (silicone or non-paper) muffin cups, scoop or spoon the batter until ¾ filled.
  6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the pan before transferring to a cooling rack.
  7. Optional: Melt the reserved ½ cup of white chocolate morsels to drizzle over the top of cooled muffins. Then, sprinkle a little more matcha powder over the white chocolate. Additional chopped nuts would be a great option, too!
  8. Serve or enjoy within a few days (if kept in an airtight container), or freeze for up to 3 months.

Nutrition

Serving: 1muffinCalories: 335kcalCarbohydrates: 38gProtein: 2gFat: 22gSaturated Fat: 9gSodium: 225mgPotassium: 15mgFiber: 3gSugar: 23g

Notes

Acceptable substitutions: 
  1. Brown sugar in place of pure maple syrup (add 2 tablespoon of brown sugar to what is called for in the recipe)
  2. Regular eggs instead of flax meal eggs
  3. Vegan white chocolate in place of traditional white chocolate
  4. Vegan butter in place of traditional butter
  5. Granulated sugar in place of Truvia Sweet Complete 
  6. Other nuts in place of pecans. Macadamia nuts would be a fun option!
I would recommend using a non-stick cooking spray in place of baking cups. If you do need to use a baking cup, choose a high-quality silicone cup or non-paper variety. The syrup will caramelize along the edges of cheap paper cups and cause the muffin to stick. 
 
 

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