Description
Light, fluffy, and beautifully vibrant, these vegan matcha muffins are a delicious fusion of flavour and texture! They’re topped with a luscious vegan white chocolate drizzle that adds just the right amount of dreamy sweetness. Perfect for breakfast, a midday snack, and a great addition to your dessert table, these matcha muffins are guaranteed to brighten your day and satisfy your cravings!
Ingredients
For the muffins
- 2 cups (220g) plain flour
- 3/4 cup (150g) caster sugar
- 3/4 cup (180ml) vegan butter, melted and cooled
- 3/4 cup (180ml) soy milk
- 1 tbsp cornflour
- 1 tbsp matcha powder
- 1 tbsp apple cider vinegar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
For the white chocolate drizzle
- 95g vegan white chocolate
- 1/4 tsp coconut oil
Instructions
- Preheat your oven to 180°C (350°F) and line your muffin tray with paper muffin cups.
- In a large mixing bowl, mix the flour, caster sugar, matcha powder, cornflour, baking powder, and baking soda. Do not forget to sift the matcha powder and flour.
- In a separate bowl or a jug, whisk together the soy milk and apple cider vinegar until well combined to create vegan buttermilk. Slowly pour the vegan buttermilk and melted vegan butter into the dry mixture and stir gently until just combined.
- Spoon the batter evenly into the prepared muffin tray using an ice cream scoop, filling each cup about 1/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. If a toothpick comes out with wet batter, bake for another 3-5 mins and test again.
- Remove them from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Bain-marie the vegan white chocolate and coconut oil together in a heatproof bowl over a pot of simmering water and stir until smooth and glossy.
- Once the muffins are completely cool, drizzle the white chocolate over the tops using a spoon or piping bag. Enjoy!
Notes
Great quality matcha works best for baking, I use matcha power produced in Uji, Kyoto, where the best matcha in Japan is produced.
Don’t skip sifting the dry ingredients when making matcha recipes, matcha powder can easily clump, and sifting ensures a smooth, even batter.
Avoid overmixing the batter.
Make sure the muffins are completely cool before drizzling white chocolate.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking