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Light and Fluffy Matcha Lemon Muffins

Deliciously Light and Fluffy Matcha Lemon Muffins to Brighten Mornings

Light and Fluffy Matcha Lemon Muffins are a delightful healthy breakfast option, offering a unique blend of earthy matcha and zesty lemon.
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Prep Time 10 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if necessary.
  • 2 tsp Baking Powder Make sure it's fresh for the best results.
  • 2 tbsp Matcha Green Tea Powder Look for culinary-grade matcha for baking.
  • 1/2 tsp Salt Can be removed for low-sodium diets.
  • 1 cup Sugar Coconut sugar can be used for a lower-calorie option.
  • 1 cup Unsweetened Almond Milk Swap with oat or soy milk to suit dietary preferences.
  • 1 tsp Vanilla Extract Use pure vanilla for the best taste.
  • 1/3 cup Vegetable Oil Melted coconut oil or applesauce can reduce fat content.
  • 1 large Egg A flax egg works well for a vegan alternative.
  • 2 tbsp Fresh Lemon Juice Always opt for freshly squeezed when possible.
  • 1 tbsp Lemon Zest Adjust the amount based on your zest preference.
For the Optional Glaze
  • 1 cup Confectioner's Sugar Powdered erythritol makes a great low-calorie substitute.
  • 2 tbsp Fresh Lemon Juice (for Glaze) Mix to achieve your desired consistency.

Equipment

  • muffin tin
  • Mixing Bowls
  • whisk
  • Spatula
  • oven

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, matcha, salt, and sugar.
  3. Whisk wet ingredients: In a medium bowl, blend the milk, vanilla extract, egg, oil, lemon juice, and lemon zest.
  4. Mix the batter: Gently fold the wet and dry ingredients together.
  5. Prepare muffin tins: Line your muffin tin with liners or lightly coat it with cooking spray.
  6. Distribute the batter evenly: Spoon the muffin mixture into the tins, filling each about two-thirds full.
  7. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool on a wire rack: Let the muffins cool a bit in the pan before transferring them to a wire rack.
  9. Optional: For a sweet lemon glaze, mix confectioner's sugar with lemon juice.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Enjoy these muffins warm, or try them with a delicious spread for an extra special treat.

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