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.
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.
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.
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.
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.
- 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)
- 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.
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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Can you use coconut flour as a substitute or the wheat flour?
Hi Courtney, unfortunately coconut flour doesn’t work as a 1:1 substitute for wheat flour. Coconut flour is very dry (sucks up the moisture!) and has very little binding power.
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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!
Fantastic! Glad you and your family enjoyed them Juliette, and I appreciate your feedback!
What alternate ingredients would you recommend if i wanted to make this gluten and dairy free?
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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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 🙂
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!
That’s fabulous Jennifer – I’m so glad you enjoyed it!
Dairy free with an energy boost, I like it!!! I don’t know why I don’t make more muffins…ok yes I do, I eat them all!
I still haven’t tried matcha – It just hasn’t appealed to me. But in cupcakes? That may be just the way for me to eat it!
Someone as healthy as you Jessica?! You must try it – so much “grown-up” appeal.
I am embarrassed to say I’ve never tried Matcha. These look delicious.
Matcha quinoa perhaps Wendy? 🙂
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I’ve never tried macha powder before. After seeing this recipe, I’m gonna have to give it a shot. I also love the new platter too!
If you like green tea Elizabeth, then you’ll love matcha.
Ohhhh!!! These are SOOOO lovely! The ingredients are perfect. Love matcha!
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!
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!
Thank you! And I trust your taste buds immensely since you are such a fabulous baker yourself Caroline!
Oh, these look lovely! Matcha anything is my cup of tea!
Haha, mine too Becky 🙂