I needed to have a re-bake of my matcha muffins, as I was recently approached by Vitalife Matcha who asked to use my recipe in their upcoming matcha recipe e-book. Being a responsible type, I thought that I better cook the recipe again, tweak, double check weights & measurements and check that the muffins were as good as they were the first time round. I also like any excuse to make buttercream and hone my piping skills.
The splendid cupcake toppers were a present; made by the talented Kitty Ballistic. Do have a look at her Artfire shop and get in touch if you would like to commission something
These muffins are both diary and egg free. I often bake without eggs, as I believe there is no excuse to buy non free range. I know free range are more expensive, so if cost is an issue simply go egg free when you bake.
Do use dairy milk and butter if you prefer.
Vegan Matcha Muffins (Makes 6)
For the muffins
5.5 oz / 150g plain flour
2.5 oz / 70g sugar
1 tsp matcha powder
1 tsp baking power
5.5oz / 150g milk (I use soy)
2.5oz / 70g sunflower oil
Whisk the oil and milk mixture with a fork. Sift and then mix the dry ingredients, do not worry that they are a very pale green, the matcha goes dark green when you add the liquid. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Bake at GM5/190C/375F in your favourite muffin pan for 20 – 25 mins until risen.
For the buttercream
2oz / 60g non diary spread
1 dsp milk
1 tsp matcha powder
7 oz / 200g icing sugar
Beat the butter & milk together for a minute with an electric mixer, add the matcha and icing sugar and beat for at least 5 minutes until fluffy. This frosting is lovely and soft. If you want a firmer buttercream use a mix or half non diary shortening and half spread. You may need to add a little more liquid or icing sugar. Too much frosting cannot be a bad thing! Wait until the muffins are cold before frosting them.
- Left over frosting is delicious frozen and then eaten directly from the tub with a spoon.
- Coconut matcha muffins are also delicious. I use coconut milk powder substitute 1tbs in place of the same quantity of flour in the dry ingredients and substitute 2tbs of icing sugar for the same quantity of coconut milk powder in the frosting.
- I also need to make a spelt flour variation. At a guess a mix of half spelt and half regular flour would work well.
I have another matcha recipe to publish next week and hope to get some basic cupcake / muffin decoration posts written soon.