These gluten free matcha muffins are so light, moist, and delicious! It is quick and easy to make!

I am also very excited to try out Caraway bakeware set. They are thoughtfully crafted without forever chemicals, the proprietary non-stick ceramic coating offers effortless baking, easy cleanup, and peace of mind at every meal. Check out their website to find out more!

Gluten Free Matcha Muffins

Adopted from Eat with Clarity

Wet Ingredients

• 1/3 cup melted butter (lightly cool down)
• 1/2 cup granulated sugar
• ¾ cup non-dairy milk (room temperature)
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/4 cups gluten free 1:1 all-purpose flour (using King Arthur here)
• 1 cup almond flour (using Blue Diamond here)
• 1 1/4 teaspoons baking powder
• ½ teaspoon baking soda
• 10g matcha powder from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)
• ½ teaspoon salt
• Sliced almonds for topping (optional)

Steps

1. Preheat the oven to 350°F. Line a muffin tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredients until smooth.
3. In another bowl, add the dry ingredients and mix well
4. Add the dry ingredients to the wet mixture until incorporated.
5. Chill the batter at room temperature about 20-30 minutes
6. when ready, scoop the batter into the prepared tray.
7. Add some sliced almond on each muffin
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.
10. Store in an air-tight container in room temperature for up to 3 days.

Note: You can substitute this recipe with regular all-purpose flour.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.