A delicious, rich muffin with the essence of green tea.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

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  • Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

Nutrition Facts

173.7 calories; 3.5 g protein; 23.1 g carbohydrates; 30.7 mg cholesterol; 188.6 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2011
so good.. i altered the recipe a little a they turned out most and lighter. I cut down the flour to 1 1/3 used canola oil instead of butter and 1 cup of vanilla soy milk used mini liners( all i had) at 350 for 18 min made a lemon honey drizzle to top them off. Read More
(26)

Most helpful critical review

Rating: 3 stars
09/30/2011
After following the recipe to a "T" (which is how I think these recipes should always be reviewed), there's really not a lot of flavor to these. Personally I couldn't taste the matcha in them at all, just a slight hint of sugar. I'd definitely double up the green tea next time. These did bake up nicely in 25 mins though, very moist and no hint of brown, just a pretty green colour. Read More
(8)
39 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
02/02/2011
so good.. i altered the recipe a little a they turned out most and lighter. I cut down the flour to 1 1/3 used canola oil instead of butter and 1 cup of vanilla soy milk used mini liners( all i had) at 350 for 18 min made a lemon honey drizzle to top them off. Read More
(26)
Rating: 5 stars
02/02/2011
so good.. i altered the recipe a little a they turned out most and lighter. I cut down the flour to 1 1/3 used canola oil instead of butter and 1 cup of vanilla soy milk used mini liners( all i had) at 350 for 18 min made a lemon honey drizzle to top them off. Read More
(26)
Rating: 5 stars
03/27/2009
LOVED these! I love anything green tea and am a huge muffin fan so I was thrilled to find this recipe. They are pretty dense which is how I like 'em. I only made a few minor changes: I always use whole wheat flour and Smart Balance - I doubled the green tea to 2 T. (I also used the tea from tea bags this first time even though I have matcha - might use that next time to compare) doubled the walnuts chopped VERY finely (I usually leave nuts completely out of recipes but they're perfect here) and added 2 tsp. of vanilla. I think the baking time/temperature is bit off - I would recommend either 350 degrees for 20 minutes or 325 degrees for 25 minutes. And because of the green tea walnuts and whole wheat flour it's a bit hard to tell when they're done by color/browning alone. The muffins are a a little small - for this amount of batter I would normally make 8 or 9 generous muffins. Still overall a GREAT recipe! Read More
(24)
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Rating: 4 stars
03/20/2009
Just a warning: powdered matcha tea is very expensive. 30 for a small can. I tried just using regular green tea leaves (cutting open a tea bag) and the muffins were still good but imparted no extra flavor. Read More
(14)
Rating: 5 stars
01/25/2011
These are great for breakfast! I prefer them as mini-muffins (325 for about 18 minutes). I also double the matcha and cut the sugar (I use turbinado) by half. Instead of walnuts I add chopped pecans hemp seed sunflower seed and ground flax seed. Wonderful and nutritious! They are delicious warmed with butter. Read More
(10)
Rating: 4 stars
03/16/2009
These turned out a very pretty shade of green. They're to the dense/chewy side rather than a light/cakey muffin. Delicately flavored. I didn't add the walnuts but I think they'd be a nice addition. A winner! Read More
(10)
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Rating: 3 stars
09/30/2011
After following the recipe to a "T" (which is how I think these recipes should always be reviewed), there's really not a lot of flavor to these. Personally I couldn't taste the matcha in them at all, just a slight hint of sugar. I'd definitely double up the green tea next time. These did bake up nicely in 25 mins though, very moist and no hint of brown, just a pretty green colour. Read More
(8)
Rating: 4 stars
11/30/2009
These are very good muffins! I realized too late that what I had was matcha leaves and not powder but I did as a previous reviewer and just ground them. It doesn't get the nice color unfortunately but they are very pretty still. The walnuts add a LOT to this and definitely should be added. I also reduced the flour a little substituted some butter for oil and some maple syrup for sugar to try to make them moister. I made mini muffins-- 13-14 minutes was enough bake time. Read More
(8)
Rating: 5 stars
01/12/2011
These are great for breakfast! I prefer them as mini-muffins (325 for about 18 minutes). I also double the matcha and cut the sugar (I use turbinado) by half. Instead of walnuts I add chopped pecans hemp seed sunflower seed and ground flax seed. Wonderful and nutritious! They are delicious warmed with butter. Read More
(8)
Rating: 5 stars
03/30/2009
I love matcha and matcha muffin is one tender treat to go for. I don't know if it was the matcha powder that made the muffins quite dense but I like the taste anyway. Sometimes I replaced some butter with applesauce sometimes I made vanilla-matcha marble cupcake just so many ways to enjoy matcha:) Read More
(7)