Tangy-sweet strawberries and bright, uplifting matcha are a “matcha” made in heaven, especially when they come together in these super-moist and trendy muffins. We’ve finished them with a simple glaze and a sprinkle of colorful freeze-dried berries – which make them totally Instagrammable! Just be sure to snap a photo before you dig in.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 12 muffins |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 12 muffins |
Ingredients
- Nonstick cooking spray, for the pan
- 1 cup matcha-flavored almond milk
- 2/3 cup vegan granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup wheat germ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups plus 1 tablespoon all-purpose flour
- 8 ounces strawberries, hulled and roughly chopped (about 1 cup)
- 1 2/3 cups vegan confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons matcha-flavored almond milk
- 2 tablespoons roughly crushed freeze-dried strawberries
- 1 teaspoon flaky sea salt
Instructions
- For the muffins: Preheat the oven to 350 degrees F. Spray the top of a 12-cup muffin pan with nonstick cooking spray (this will help keep the muffins from sticking to the pan when they dome) and line each cup with a cupcake liner.
- Whisk the matcha-flavored almond milk, vegan granulated sugar, vegetable oil, vanilla extract and almond extract in a medium bowl until smooth. Whisk the wheat germ, baking powder, baking soda, kosher salt and 1 3/4 cups of the flour in a separate medium bowl. Add the flour mixture to the matcha mixture and whisk to combine. Toss the strawberries in a small bowl with the remaining 1 tablespoon flour until well coated, then fold the strawberries into the batter. Divide the batter among the cupcake liners.
- Bake until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let the muffins cool in the pan for 30 minutes, then remove them to a wire rack to cool completely, about 30 minutes.
- For the glaze: Meanwhile, whisk the vegan confectioners’ sugar, vanilla extract and 2 tablespoons of the matcha-flavored almond milk in a medium bowl until smooth. Add the remaining 1 tablespoon matcha-flavored almond milk if you prefer a thinner consistency.
- For the toppings: Dip the tops of the muffins in the glaze and return to the wire rack. Top each muffin with a sprinkle of the freeze-dried strawberries and flaky sea salt. Let the glaze harden slightly before serving, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 258 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 226 mg |
| Serving Size | 1 of 12 servings |
| Calories | 258 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 226 mg |