Matcha Latte Mini Muffins
Prep time
Cook time
Total time
These puff up nicely and have a soft, almost cupcake-like crumb. They have a very gentle matcha flavor that doesn’t overpower. For a bigger green tea hit, you can up the matcha powder to 1 tablespoon.
Author: Alisa Fleming
Serves: 18 mini muffins
Ingredients
- 1 cup white-wheat flour
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup vanilla dairy-free creamer (I use So Delicious French Vanilla Coconut Milk Coffee Creamer)
- 3 tablespoons oil (I use Ellyndale rice bran oil or melted coconut oil)
- ½ teaspoon vanilla extract
- Icing, optional (recipe below)
Instructions
- Preheat your oven to 400ºF and grease 18 mini muffin wells. If using cupcake liners, it helps to lightly spray them with cooking spray as these muffins have a delicate crumb.
- In a medium bowl, whisk together the flour, matcha, baking powder and salt until well combined.
- In a mixing bowl, stir together the creamer, oil, and vanilla. Gradually add the flour mixture, stirring until just combined.
- Divide the batter between the muffin wells, they should be about ¾ full.
- Bake for about 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove to a wire rack to cool. Let cool completely if using cupcake liners or if you plan to ice them.
- If icing, dip the tops of the cooled mini muffins into the prepared icing, turn upright, and place back on your wire rack. The icing should set up within a few minutes. Optionally dust with an extra little sprinkling of matcha powder.
Notes
Optional Icing: In a medium bowl, whisk ½ cup powdered sugar, 1 tablespoon unsweetened dairy-free milk beverage, ½ teaspoon pure vanilla extract or flavoring, and a pinch of salt until smooth. Optionally whisk in ⅛ to ¼ teaspoon matcha powder (to taste) for a bigger green tea hit.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/matcha-latte-mini-muffins