Matcha Muffins are one of my favorite ways to enjoy the unique, earthy flavor of green tea in a soft, baked treat. I love how the matcha gives these muffins a vibrant green color and a subtle, rich taste that’s both comforting and a little special. These Matcha Muffins are tender, moist, and simple to make, perfect for breakfast, an afternoon snack, or anytime I want a delicious homemade treat that stands out from ordinary muffins.

Why You Will Love this Matcha Muffins Recipe

I love lemon flavors in baked stuff! I am just in love with the the tart and sweet combination and deliciousness in every bite.

The matcha adds a mild, earthy flavor that blends smoothly with the lemon. It does not overpower the citrus at all. Instead, it adds depth and makes the flavor more interesting.

The steps are straightforward and beginner-friendly. You don’t need any special equipment or advanced baking skills. It’s a recipe that’s hard to mess up.

These matcha muffins work well for breakfast, snacks, or dessert. You can enjoy them with coffee or tea, or on their own. They store well and stay tasty for days.

What you will need to make these Matcha Muffins

Self-raising flour: This is the base of the muffins. It already contains a raising agent, which helps the muffins rise and become light and fluffy without needing extra baking powder.

Matcha powder: Adds a gentle green tea flavor and gives the muffins their green color. It also brings a slight bitterness that balances the sweetness.

Lemon zest: Provides a strong, fresh lemon aroma and flavor from the natural oils in the peel, making the muffins taste brighter.

Lemon juice: Adds tanginess and freshness. It also reacts with the raising agents in the flour to help the muffins rise and keeps the crumb tender.

Milk: Adds moisture and helps blend the ingredients together, creating a smooth batter and soft texture.

Unsalted melted butter: Gives richness and flavor while keeping the muffins moist. Using unsalted butter lets you control the overall taste.

Sugar: Sweetens the muffins and also helps with browning and keeping them soft.

Eggs: Bind all the ingredients together, add structure, and help the muffins rise and hold their shape.

Ingredients

• 2 cups flour self raising
• 1 Tablespoon matcha powder
• Zest of one lemon
• ¼ cup lemon juice best if fresh squeesed
• ¼ cup milk
• 3 tablespoons unsalted melted butter
• 1/2 cup sugar
• 2 large eggs

How to make Matcha Muffins

1. Sift the self-raising flour into a bowl. Add the matcha powder and whisk so it’s spread evenly through the flour.
2. In another bowl, whisk together the sugar, milk, lemon juice, lemon zest, and eggs until smooth. Then whisk in the melted butter.
3. Pour the wet mixture into the dry ingredients and gently mix just until everything comes together. I use a spatula for this. Be careful not to mix too much, as this keeps the muffins soft and light. Spoon the batter evenly into 12 muffin cups, filling each about three-quarters full.
4. Bake at 350°F for 20–25 minutes, or until a toothpick pushed into the center comes out clean. In my convection oven, 23 minutes works best.
5. Let the muffins sit in the pan for 5 minutes after baking, then move them to a wire rack to cool completely

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