Vegan Matcha Muffins

The main difference between cake flour and all-purpose flour is the protein content. The protein content of cake flour is about 8%, while the protein content of all-purpose flour is between 10-12%. When you mix all the ingredients together, the protein forms gluten, which affects the texture of the batter. Lower protein content means the texture will be softer and fluffier, while flours with a high protein content make a harder texture (which is great when you’re baking bread, but not for pastries). If possible, use cake flour for these muffins.

How to DIY Cake Flour

If you don’t have cake flour, you can make your own by mixing all-purpose flour with cornstarch. The recipe calls for 1 ¼ cups of cake flour, so measure 1 ¼ cups (or 295g) of all-purpose flour and remove 2 ½ tablespoons. Then mix in 2 ½ tablespoons of cornstarch. Sift the mix into an empty mixing bowl, then run it through the sifter one more time. Sifting the flour mixture twice adds more air to it, which gives it the proper fluffy texture of cake flour.

• Almond flour – Almond flour adds natural fat and moisture, giving these vegan muffins a softer crumb and more satisfying texture. It also helps prevent the muffins from feeling dry, which can sometimes happen in egg-free baking.
• Baking powder & baking soda – They both act as leavening agents. It’s important to measure them precisely, and don’t substitute one for the other. These muffins rise perfectly and a major reason for that is using just the right amount of leavening agents.
• Matcha powder – High-quality culinary or latte-grade matcha is key for flavour and colour. Low-quality matcha can taste bitter or dull. Tip: Sift the matcha before mixing to prevent clumps.
• Salt – Adding salt to sweet recipes helps to bring out the flavours.
• Coconut oil – It’s best to use refined coconut oil. Non-refined coconut oil has a strong coconut flavour, which can be delicious in some recipes, but for these matcha muffins it’s best to let the matcha flavour fully shine by using flavourless, refined coconut oil.
• Flax eggs – Flax eggs are the ultimate vegan egg replacer that will work in almost any recipe. To substitute one chicken egg, mix one tablespoon of flaxmeal with three tablespoons of lukewarm water, and let the mixture sit for about 10 minutes. If this is your first time making flax eggs, you can read my quick tutorial on how to make flax eggs here.
• Sugar – Granulated sugar provides sweetness and texture. Tip: Reducing sugar will affect both texture and rise, so I recommend using the stated amount.
• Plant-based milk – Adds moisture and softness. Use room-temperature milk so it incorporates smoothly. Tip: Both dairy and plant-based milk (almond, oat, soy) work well. I like to use almond milk in baking because if its neutral flavour.
• Almond extract – Adds a subtle, aromatic depth that pairs beautifully with matcha. Swap: Vanilla extract if you prefer a more classic flavour.

See recipe card below for the full recipe.

Measure Matcha Carefully

Matcha is powerful—too little and the flavour gets lost, too much and it can taste bitter. Use a level tablespoon and opt for a good-quality culinary or latte-grade matcha for the best colour and flavour.

Sift or Whisk Dry Ingredients Well

Matcha powder tends to clump. Whisking or sifting it together with the flour and baking powder ensures even distribution and prevents bitter pockets in the muffins.

Mix Gently and Don’t Overwork the Batter

Once the dry ingredients and milk are added, mix just until combined. Overmixing develops gluten and can lead to dense muffins or collapsing tops.

Fill Muffin Liners Only ¾ Full

Overfilling can cause muffins to spill over and collapse. Leaving space allows them to rise evenly and hold their shape.

Bake in the Lower Third of the Oven

This helps the muffins rise steadily without browning too quickly on top, giving you that perfect soft crumb.