Matcha Latte Mini Muffins


These matcha latte mini muffins took several trials to perfect. The beautiful rise happened right from the start, but getting just the right sweetness and gentle green tea flavor while keeping that wonderful crumb was a little trickier. Fortunately, I finally succeeded.

Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

The inspiration behind this recipe was derived from a few things. First was the new mini muffin tin I’d just purchased. I’d been wanting one for years, and finally spotted a deal I couldn’t pass up.

Second was the desire to create something wholesome, yet gift-worthy for Mother’s Day. Basically I wanted the perfect little breakfast or afternoon treat for her to savor with tea or coffee. These matcha latte mini muffins definitely qualify, but I think each bite would be welcomed by family and friends any time of year. And since they are incredibly easy to make, that’s a real possibility.

Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

Third was the package of So Delicious French Vanilla Creamer that I’d just picked up. This truly dairy-free creamer has a wonderful sweetness and rich texture that I felt could easily double for both the liquid and the sweetener in a muffin, perhaps even reducing the oil requirement. It did not only that, but also provided the “latte” inspiration for the muffin flavor.

But why matcha, and what is it? Matcha powder is made from stoneground green tea leaves, and is considered to be very high quality, antioxidant-rich powdered green tea. It may look pricey at first glance, but one bag should last many recipes. You can also find numerous cost-effective brands at Asian markets.

Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

And of course, I couldn’t resist including an icing option. So easy to whisk together, the sweet vanilla topper makes these matcha latte mini muffins border on a cupcake dessert. This gave me an excuse to serve them on my nice new Arborescence platter. Pretty, isn’t it?

We ended up enjoying the regular matcha latte mini muffins with big mugs of green tea in the morning, and the iced ones with glasses of the very lightly sweet new Vanilla Almond Milk from So Delicious for an afternoon treat. It was the perfect comforting, dairy-free dessert compliment.

Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.This post is sponsored by So Delicious, but the opinions and mini matcha latte muffins recipe are my own. It was also a darn good excuse to use my new mini muffin pan!

Special Diet Notes: Matcha Latte Mini Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Please note that I did use almond milk beverage in the icing, but for nut-free matcha latte mini muffins, you can certainly use another dairy-free milk beverage, like unsweetened coconut milk beverage.

5.0 from 4 reviews
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.
Serves: 18 mini muffins
  1. 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.
  2. In a medium bowl, whisk together the flour, matcha, baking powder and salt until well combined.
  3. In a mixing bowl, stir together the creamer, oil, and vanilla. Gradually add the flour mixture, stirring until just combined.
  4. Divide the batter between the muffin wells, they should be about ¾ full.
  5. Bake for about 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove to a wire rack to cool. Let cool completely if using cupcake liners or if you plan to ice them.
  7. 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.
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.
Matcha Latte Mini Muffins Recipe (easy, dairy-free & vegan)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. We followed this recipe to the tee & our batter was quite thick & resulted in dense lil muffins. Great flavor & can’t wait to ice these but I’m wondering where we went wrong? I didn’t overmix, it was immediately when we were stirring the flour into the liquid mixture it was thickening. Definitely gonna try these again soon though!

    • That’s very strange Mariah – they are actually slightly cupcake-y – not dense. Did you swap any ingredients – regular wheat flour rather than white-wheat, another creamer, etc? The only thing I can think is that perhaps your baking powder is a little under-powered 🙂 It does lose it’s ability to rise over time and does expire. The batter is a little thick, but should rise well.


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  5. Juliette Roberts on

    I have been on a matcha/health kick lately and I wanted to bake something that would curve my sugar cravings and this was the perfect thing! Me plus my whole family loved them! Thanks for sharing!

    • No changes are needed for dairy-free, we’re a dairy-free website! For gluten-free, you can try swapping in your favorite gluten-free flour blend, but I would ensure it is one with added binder or that has been good at binding in other egg-free recipes you have made.

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  7. I want to bake these for a diabetic. Does the creamer you used in the recipe have a lot of sugars. If i was to use a sugar free creamer, would it alter the outcome? I do see its coconut so it may not be so bad as is.

    • Hi Francesca, the creamer I use is the source of the sweetener. I’m just personally not a fan of baking with sugar-free sweeteners, but if it’s a flavor you’re used to, it should work. You can also swap in light coconut milk (the canned kind) for the creamer and sweeten to taste with the sweetener you prefer to use. The batter is egg-free so you can taste it 🙂

  8. Alisa, these absolutely hit the spot! The texture and taste were perfect. I love matcha and have tried many recipes with it. This one is a keeper!

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  11. I have yet to cook anything with Matcha Alisa but this recipe looks so simple and delicious and I love the color. I can’t wait to try it!

    • I have to admit, matcha was more finicky than I thought it would be – delicate so easily lost in the overall flavor, yet a little pungent so it quickly overwhelms on the flip side. But it is such an amazing ingredient!

  12. As a recipe taste tester, I vouch for these delightful little gems!!!!!!! I highly recommend these as well. It is good to be in the right place at tge right time. My stomach is a lucky one!

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