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.


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  2. Hi Alisa!

    I made these tonight and they tasted delicious so thank you for this amazing recipe!

    I did substitute the creamer with soy milk and although it still tasted great, it didn’t rise like the beautiful ones in your picture. Do you think this is due to needing more baking powder (or soda), or that I may have overmixed?

    Thank you!

    • Hmm, this is hard to say. It might just be due to the soymilk swap – it has less fat than the creamer and this can affect the consistency and the rise. If they rose well, and then fell, it is actually a sign of too much leavener. If they just never rose enough, then you can bump up the leavener a touch. I would try just 1 1/4 teaspoons. I do bake at higher altitude (where things rise more), but had these tested at lower altitude, too, so I’m surprised by any rising issues! Thanks Joelle!

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