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Fresh Matcha Muffins with Lemon Icing

matcha muffins with lemon icing - featured image
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These moist, earthy matcha muffins are topped with a bright lemon icing for a perfect balance of flavors. Quick and easy, they’re ideal for breakfast, brunch, or a special treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (15g) culinary grade matcha powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) buttermilk
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper or silicone liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, matcha powder, baking powder, baking soda, and salt until fully combined.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula until just combined—a few lumps are fine. Do not overmix.
  5. Divide the batter evenly among the 12 liners, filling each about ¾ full. The batter will be thick.
  6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the muffins cool, make the icing: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable.
  8. Once the muffins are completely cool, drizzle the icing over the tops. Let set for about 10 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to avoid dense muffins. The matcha quality matters—use a good culinary grade. If you don’t have buttermilk, add 1 ½ teaspoons of lemon juice or vinegar to regular milk and let sit for 5 minutes. For a dairy-free version, use full-fat oat milk mixed with a teaspoon of apple cider vinegar for the buttermilk and avocado oil. Muffins can be frozen un-iced for up to 2 months.

Nutrition

Keywords: matcha muffins, lemon icing, easy muffin recipe, green tea muffins, breakfast muffins, brunch recipe

Find it online: https://emacrave.com/fresh-matcha-muffins-with-lemon-icing-best-easy-recipe/