These Matcha Coconut Muffins are packed with matcha flavour and are perfectly light and fluffy. Enjoy them for breakfast, a snack or a little treat. No mixer required and ready in just 30 minutes!

matcha coconut muffins on a marble counter with a jar of milk

What is Matcha?

Matcha is a premium green tea that is sourced from Japan. It’s made by grinding the actual green tea leaves into a fine powder.

You can then use this powder to make a tea, latte, or use it in baking. Matcha contains nutrients from the entire leaf and has a higher amount of caffeine and antioxidants than traditional green tea.

Baking with Matcha tea

There are different grades of Matcha green tea, and different qualities as well. The two grades of matcha are culinary grade and ceremonial grade. Ceremonial grade matcha is made for drinking. It’s made from the youngest tea leaves and has a more delicate and sweet flavour.

Culinary grade matcha on the other hand tends to have a stronger and slightly more bitter taste. It’s not “low-quality” just not as high quality as ceremonial grade matcha, which makes it perfect to use in recipes.

For baking, you want to use culinary-grade matcha. (You can technically use a ceremonial grade, but it’s just not necessary and won’t make the recipe any better.)

How to make this recipe

Mix the dry ingredients together in a bowl and the wet ingredients together in another bowl.

  • a bowl of flour and matcha powder
  • Coconut milk in a clear mixing bowl with a whisk

Mix the dry and wet ingredients together just until combined. You don’t want to over-mix the batter. Then spoon the batter into a muffin pan filling 2-3 of the way full and top with coconut flakes.

  • matcha muffin batter in a bowl
  • unbaked matcha muffins in a baking pan

Bake the muffins in at 350 degrees F for 20-25 minutes. Let them cool before digging in!

  • baked matcha muffins topped with coconut in a muffin pan
  • matcha coconut muffins with 2 jars of milk in the back

Tips for making this recipe perfectly

  • Use a good quality culinary grade matcha to make these matcha muffins. The colour of the matcha should be a rich vibrant green.
  • While you can use a whole grain flour, (or a mix of half white and half whole grain) keep in mind this may alter the final colour of the muffins.
  • Let the coconut oil cool completely before mixing it with the egg. Otherwise, the heat from the coconut oil will cook the egg.
  • Use full-fat coconut milk from a can for best results.

More matcha recipes to try

a matcha coconut muffin topped with coconut flakes

If you tried these Matcha Coconut Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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matcha coconut muffins on a marble counter with a jar of milk

Matcha Coconut Muffins

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  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Japanese
  • Diet: Vegetarian
Print Recipe

Description

Matcha Coconut Muffins are light, fluffy and packed with matcha flavour! Enjoy these for breakfast, a snack or a treat. 

Ingredients

Units Scale
  • 1 3/4 cups all purpose flour
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup cane sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp matcha powder
  • 1 cup+2 tbsp coconut milk (from a can)
  • 1/4 cup coconut oil , melted and cooled
  • 1 large egg
  • 2 tsp vanilla extract
  • Coconut flakes to top

Instructions

  1. Preheat the oven to 350 degrees F and line a muffin pan with liners
  2. Sift the flour into a bowl, then add the shredded coconut, sugar, baking powder, salt and matcha powder
  3. In a separate bowl, whisk together the coconut milk, coconut oil, egg and vanilla extract
  4. Pour the wet ingredients into the dry ingredients and mix just until combined. Don’t overmix. 
  5. Spoon the batter into a muffin pan filling 2/3 of the way full.
  6. Top with coconut flakes and bake for 20-23 minutes or until a toothpick comes out clean. 

Notes

Use a good quality culinary grade matcha to make these matcha muffins. The colour of the matcha should be a rich vibrant green.

Make sure the tbsp of baking powder is level when measured. 

While you can use whole grain flour, (or a mix of half white and half whole grain) keep in mind this may alter the final colour of the muffins.

Let the coconut oil cool completely before mixing it with the egg. Otherwise, the heat from the coconut oil will cook the egg.

Use full-fat coconut milk from a can for best results.

Nutrition

  • Serving Size: 1 muffins
  • Calories: 190
  • Sugar: 9g
  • Fat: 10g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 3g