Description
These light and fluffy Matcha Muffins combine the earthy flavor of ceremonial grade matcha powder with a tender crumb and crunchy sliced almonds topping. Perfect for a bright morning treat or afternoon snack, these muffins are made with buttermilk and a hint of vanilla for a balanced, rich taste.
Ingredients
Scale
Dry Ingredients
- 180 g all-purpose flour
- 1 ½ teaspoons matcha powder, ceremonial grade
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 95 g unsalted butter, melted
- 130 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 175 g buttermilk, room temperature
Topping
- Sliced almonds, to sprinkle on top
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, ceremonial grade matcha powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter and granulated sugar until fully combined. Add the large egg and vanilla extract, continuing to whisk until the mixture is creamy and smooth. Then, incorporate the buttermilk and whisk again until uniform.
- Blend Batter: Add the dry flour mixture to the wet ingredients and gently whisk until just combined. Some lumps and flour bits are okay; they help keep the muffins fluffy.
- Chill Batter: Cover the batter bowl with plastic wrap and refrigerate for about 1 hour. This resting time helps improve the texture and rise of the muffins.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a 12-cup muffin pan with parchment paper liners but only use 6 liners placed in alternating cups, allowing space for airflow and encouraging big, puffy muffin tops.
- Scoop Batter: After chilling, gently scoop the batter using a large ice cream scooper without pressing or stirring to maintain air pockets, which contribute to a light crumb.
- Fill Muffin Cups: Release the batter into the lined muffin cups, filling each at least ¾ full or almost to the top for the fullest rise and muffin tops.
- Add Almond Topping and Bake: Sprinkle sliced almonds on top of the batter, reserving some for later. Bake the muffins for 25 minutes or until the tops spring back when lightly touched. Halfway through baking, sprinkle additional sliced almonds over the tops if they look sparse to enhance texture and appearance.
- Cool Muffins: Allow the muffins to cool in the pan for 5 to 10 minutes. Then, transfer them to a wire rack to cool completely before serving to maintain texture and prevent sogginess.
Notes
- Using ceremonial grade matcha powder ensures a vibrant color and authentic flavor.
- Chilling the batter is crucial for a thick batter which produces the signature puffed muffin tops.
- Filling the liners almost full creates bigger, domed muffins.
- Using parchment paper liners prevents sticking and makes cleanup easier.
- Reserve some sliced almonds to add mid-bake for extra crunch and visual appeal.
- Buttermilk contributes to a tender crumb but can be substituted with yogurt thinned with a bit of milk if needed.
- Let the muffins cool completely to avoid a gummy center and maintain structure.
