Description
These Super Easy Vegan Matcha Muffins are light, fluffy, and vibrantly green, blending the earthy flavor of matcha with a tender muffin texture. Topped with a luscious vegan white chocolate drizzle, they make a perfect treat for breakfast, snacks, or dessert. Simple to prepare using common ingredients, these muffins deliver a delightful fusion of sweet and slightly bitter flavors enhanced by the creamy drizzle.
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 and Prepare: Preheat your oven to 180°C (350°F). Line a muffin tray with paper muffin cups to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, sift together the plain flour, caster sugar, cornflour, matcha powder, baking powder, and baking soda to ensure even distribution and a light batter.
- Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled vegan butter, soy milk, and apple cider vinegar until well combined. The vinegar will react with the baking soda to help the muffins rise.
- Make the Batter: Pour the wet ingredients into the dry mixture and gently fold together using a spatula until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow space for rising.
- Bake Muffins: Place the muffin tray in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate Drizzle: While the muffins are cooling, melt the vegan white chocolate and coconut oil together in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring frequently until smooth.
- Drizzle and Serve: Using a spoon or piping bag, drizzle the melted white chocolate over the cooled muffins. Allow the drizzle to set before serving for the best texture and presentation.
Notes
- Make sure the vegan butter is melted and cooled to avoid cooking the baking soda prematurely.
- You can substitute soy milk with any other plant-based milk like almond or oat milk.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a stronger matcha flavor, consider using ceremonial grade matcha powder.
- Ensure the white chocolate is fully vegan to maintain the recipe’s vegan integrity.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
