These Light and Fluffy Matcha Lemon Muffins are such a yuumy treat! They are a great healthy breakfast option, but you can enjoy them anytime you want!
Happy St. Paddy’s Day…Eve, y’all!!! Is anyone else getting ready for their St. Patrick’s Day celebration?? Well, I for one am excited! I love any holiday because it gives me a reason to celebrate…and bake sweet treats!! Yum!
If you like this recipe, you’ll LOVE these:
- No Bake Super Matcha Bars
- Guilt Free Double Chocolate Banana Muffins
- Fluffy Whole Wheat Banana Nut Muffins
In my younger days, St. Paddy’s Day meant late nights filled with bar-hopping and green beer. I’m not even a beer drinker, but I just had to try it! I mean, who turns down green beer! Lol!! These days, I celebrate St. Paddy’s Day with my family; usually baking something sweet and coordinating my kids’ green outfits for school! I know, I’m a real party animal! Lol!
If you like this recipe, you’ll LOVE these:
- No Bake Super Matcha Bars
- Guilt Free Double Chocolate Banana Muffins
- Fluffy Whole Wheat Banana Nut Muffins
This year, I wanted to try something different instead of making my usual, festive green cupcakes….something a little healthier….
If you like this recipe, you’ll LOVE these:
- No Bake Super Matcha Bars
- Guilt Free Double Chocolate Banana Muffins
- Fluffy Whole Wheat Banana Nut Muffins
Over the past couple of months, I’ve been experimenting with matcha green tea and made some really great recipes such as these No Bake Super Matcha Bars! Matcha green tea has a very distinct taste so you have to be careful and pair it with something that compliments it’s flavor.
Pairing the matcha green tea with lemon was the perfect marriage! These Light and Fluffy Matcha Lemon Muffins turned out great! The taste was subtle and not too sweet! It paired well with my daily cup of coffee! Go ahead and give this recipe a try!
Be sure to follow me on Pinterest for more healthy recipe inspo!
If you like this recipe, you’ll LOVE these:
- No Bake Super Matcha Bars
- Guilt Free Double Chocolate Banana Muffins
- Fluffy Whole Wheat Banana Nut Muffins
Light and Fluffy Matcha Lemon Mufins
Ingredients
- 1 and 3/4 cups flour
- 1 tbsp baking powder
- 1 and 1/4 tbsp Matcha Green Tea Powder
- 1/2 tsp salt
- 3/4 cup sugar
- ¾ cup unsweetened almond milk, or regular milk
- 2 tsp vanilla extract
- 1/4 cup oil
- 1 egg
- Juice of 1 lemon (mine yielded about 1/4 cup of juice)
- ½ tsp lemon zest
Lemon Drizzle (Optional)
- ½ cup confectioner’s sugar
- 1-2 tbsp fresh lemon juice
Instructions
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Pre-heat oven to 400 degrees.
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In a large bowl, combine flour, baking powder, matcha, salt, and sugar. Set aside.
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In a medium bowl, mix together milk, vanilla, egg, oil, lemon juice, and lemon zest.
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Add wet ingredients to the dry ingredients and stir until combined but be careful not to over-stir. Over-stirring will result in tough, dense muffins.
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Add muffins liners to muffin tins or spray tins with non-stick cooking spray.
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Distribute the batter evenly into the muffin tins and bake for approximately 15-17 minutes or until fork comes out clean.
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Transfer to wire rack.
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Optional: For lemon drizzle, mix confectioner’s sugar and lemon juice until desired consistency. Drizzle lightly over muffins and let muffins sit until drizzle slightly hardens.
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Enjoy!
Recipe Notes
Nutritional Information for 1 muffin(without drizzle): Calories 151, Carbohydrates 28g, Fat 4g, Protein 3g, Saturated Fat 1g, Fiber 1.2g, Sugars 10g
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Any way to make this gluten free, what kind of flour could I use to substitute?
You could try almond or coconut flour. I’ve used almond flour when baking cookies and the end result was great, so it might work in this recipe too!
Justa made them, light matcha flavor and the lemon drizzle makes all the difference. I love them and they were easy and quick to make.
Thank you! I’m so glad that you enjoyed them!!
Hi,my muffins came out brown, why??
Hi! It may depend on the brand of matcha. I noticed that some brands of matcha are not as concentrated and you may need to add a little more. Try adding another 1/4 teaspoon next time you make them and see if that works! 🙂
yes, that’s correct! 🙂
How many does this make? A dozen?
Hi! This recipe makes about a dozen. Thanks for stopping by!
These look so good! What a perfect flavor combination for spring! Do you use this base for any other muffin recipes?
Thanks! I haven’t used this muffin base in any other recipe just yet!
Thanks for sharing! Do they keep long?
Thanks!! Honestly, every time I make these my family eats them up within about 2 days lol, might I’m sure they would last for about a week and longer if you freeze them.
Hi!
Thanks for sharing this recipe! I’m going to try baking them today. Is it okay to make them into muffin tops?
Hi! You may have to adjust the cooking time if you are making them into muffin tops. Try decreasing the baking time by 5 minutes or so to prevent them from overbaking. Thanks for stopping by!
SO GOOD ! The color and the texture are just perfect! Never would have thought to mix lemon and matcha together, but the result is soooo tasty and light !
I’m so glad that you enjoyed it!
Hi! So excited to make these. How many muffins so these make??
Hi! This recipe makes about 12 muffins!
If I don’t have lemons and want to leave them out, what could I use instead of the lemon juice? These look divine! <3
Hi! You can try using another juice like apple juice, cranberry juice, or even pineapple juice.
Just tried this recipe, and super loved the muffins! Fresh lemon flavour and light matcha, what a perfect combination! Thank you so much for sharing the recipe.
I’m so glad that you enjoyed them!
These look delicious!!! Can I use unsweetened soy milk instead of almond milk or regular milk?
You should be able to make that substitution without it messing up the recipe. Let me know how it turns out!
These look delicious! Can I use unsweetened soy milk instead of almond or regular milk?
Hi! Yes, that should be just fine!
Wonderful recipe! I skipped the glaze and topped with a sprinkle of black sesame seeds instead. They were a touch dry but I may have used too much matcha.
Thanks for giving them a try! The glaze helps to moisten them a bit!
Hi, Andy!
I made these for a bunch of classmates a while back. Wasn’t sure how they’d turn out, but my worries were unfounded. Even my classmates who weren’t fans of matcha or even muffins (sacrilege), gobbled up every last crumb. I swapped out all the plain flour for cake flour, and the muffins turned out just fine. Didn’t even need the glaze. Am looking forward to baking a fresh batch for my family this week. Thank you so much, Andy!
I’m so glad that everyone enjoyed them!