You’re about to discover a truly perfect recipe for delicious muffins with matcha icing! 😉 Muffins evoke memories of childhood and sweets we used to prepare for Holiday celebrations at school. 🙂 Now it’s your turn to create these delicious muffins with a delightful, delicate filling boasting the superb taste of premium matcha tea. We guarantee that the taste of this treat will make everyone’s mood better and the addition of matcha will provide an energy boost, much needed during the time of Christmas preparations!


Matcha Muffins dough:

  • flour: 108g
  • sugar: 138g
  •  baking powder: 4g
  • a pinch of salt
  • milk: 80g milk
  • oil: 40g oil
  • eggs: 1
  • vanilla extract: 2 tsp
  • water: 220ml (add at the very end)

Matcha Muffins – icing:

  • softened butter, softened: 50g
  • powdered sugar: 50g
  • mascarpone: 200g
  • vanilla extract: 1 tsp
  • Moya Matcha Everyday: 1 level tsp

ice matcha latte

Matcha Muffins – dough preparation:

In one bowl, combine flour, sugar, baking powder, and a pinch of salt. In another bowl, combine milk, oil, egg, and vanilla extract. Add the wet mixture to the dry one, and mix thoroughly with a mixer or whisk until no lumps remain. At the end, add water.

Pour the batter into muffin cups, filling about halfway to prevent overflow. Bake in an oven preheated at 150 degrees Celsius. Depending on the size of your muffin cups, bake for 8 to 15 minutes. The larger the cups, the more baking time is needed.

Matcha Muffins – icing preparation:

Prepare the icing while the muffins are in the oven. Beat softened butter and powdered sugar in a bowl until fluffy. Then add matcha, mascarpone, and vanilla extract. Beat until achieving a smooth, perfect consistency.

Matcha Muffins – decoration:

Remove muffins from the oven and let them cool while you prepare for the decorating process. Add the icing on top of the muffins using a professional pastry bag or a homemade one made of baking paper.

Finish with some freeze-dried fruit and sprinkled matcha on top!

Enjoy! Itadakimasu!

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