Looking for another recipe for breakfast? Here’s an easy and fast-to-make Matcha muffins! Great with nuts and it’s full of antioxidants! MATCHA month now has not just dessert recipes, but also breakfast recipes!
Breakfast muffins!! I’m always looking to have a variety of breakfast food in my house so this muffin is a great addition. Muffins are one of my favorite things to make because it’s fast to make, I usually have a lot of the ingredients in my house already, and then it’s also great for travel. You just bake it a day before, or if you want you can make a double batch so that you can freeze it and then eat it later, and then you can just eat it on the go! You don’t need a plate or forks or spoons! Simple! What breakfast item is your favorite thing to make?
For this recipe, you will not need your stand mixer. Go ahead. Give your baby a rest! ? You will need 2 bowls. One small and one medium. The small one will be for the liquid and the medium one will be for the dry ingredients. First sift all the dry ingredients into a medium bowl. Sometimes the matcha powder clumps so sifting really helps makes the mixture smooth.
In a small bowl, or you can even use your measuring cup, mix all the liquid ingredients.
Then add the nuts. Remember to toast your nuts!! It brings out the oils of the nuts and it makes it not taste too raw. Mix again and divide it into the muffin liners.
I think I was too excited when I was making this because I didn’t have the picture before I put it in the oven!! ?But I do have the after picture!! Ta da!! 
So what would you drink with this Matcha muffins? Tea, coffee or orange juice? Or all of the above?! Well whatever you choose, I hope you will enjoy this muffins!
Happy Baking!
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- 1 2/3 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 tbsp matcha green tea powder
- 2/3 cup sugar
- 1 egg
- 1/3 cup butter melted
- 1 cup milk
- 1/2 tsp vanilla extract
- 1/4 cup chopped pecan
Ingredients
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- Preheat oven to 375 degrees F. Line muffin pan with muffin liners.
- In a medium bowl, sift together the flour, salt, baking powder, matcha, and sugar. Mix it together. This is the dry mixture.
- In a small bowl, whisk together the egg, melted butter, milk and vanilla extract. Stir the milk mixture into the dry mixture until just moistened.
- Stir in pecans. Divide the batter among the prepared muffin cups using an ice cream scoop.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18-20 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.
Adapted from : All recipes
