Sunday, August 21, 2011

Green Tea Muffins

This weekend S introduced me to something he had been raving about for ages - green tea muffins.  I have to admit to being slightly skeptical, but he kept on about how brilliant they were, so I gave them a go.  And they were well worth it.  They are extremely light and fluffy.  While they are sweet, the green tea and almond flavours balance it so that they don't have the cloying over sweetness that you get in a lot of muffins.

The recipe is from a colleague of S's so I'm not sure on it provenance, but wherever it came from they are certainly delicious and a unique and unusual flavour that I think would be lovely as part of a larger afternoon tea.

Green Tea Muffins

1/2 cup soy yoghurt (I just used natural yoghurt)
2/3 cup rice milk
1/4 teaspoon vanilla extract
1/3 cup canola oil
1/2 teaspoon almond extract (I would probably halve this in future as it was a little strong)
1and 1/4 cups plain flour - I used self-raising flour
1 teaspoon baking powder
1/4 teaspoon baking soda - I didn't use this
3 to 4 teaspoons matcha tea powder - ideally you need to get the Japanese one from an Asian grocery, and make sure it's the one without added sugar, however we couldn't get it so we just used green tea powder.
1/4 teaspoon salt
3/4 cup sugar

1. Preheat oven to 180 degrees Celcius and line muffin pan with liners
2. In a large bowl, whisk together the yoghurt, rice milk, vanilla, oil and almond extract, beating well to blend in the yoghurt. Sift in the flour, baking powder, baking soda, matcha powder, salt and sugar. If using rice flour it will be a little lumpy. (I just used ordinary white flour). Beat a little longer to break up any large lumps. Fill liners two-thirds full and bake 20 minutes or until a toothpick inserted through the centre of one comes out clean. Cool on racks before topping with glaze.

2 tablespoons margarine
1 cup icing sugar
1/8 to 1/4 teaspoon matcha tea powder
1 to 2 tablespoons rice milk
1/4 teaspoon almond extract (I would probably omit this in future, although S loved it)
Drop of vanilla extract

1. With a fork, beat margarine to fluff, then mix in icing sugar and matcha to form a crumbly mixture. Slowly beat in 1 tablespoon rice milk, almond extract and vanilla. If icing is too thick to spread pour in additional rice milk a teaspoon at a time an mix till desired consistency is reached.

Dollop on the cupcakes then smooth over.  We didn't decorate them, however when S had them the first time they were decorated with little silver balls and icing flower.


  1. Interesting! I tried green tea frozen yoghurt recently, and was sceptical of that - but liked it. The idea of pairing the green tea and almond flavours does appeal to me.

  2. Hi Lisa

    Thanks for sharing this recipe!

    I was looking for a recipe to use my sencha powder in. The flavours of this recipe sound delicious together.

    SSG xxx

    Sydney Shop Girl blog

  3. Kari, it was a great combo. The almond was a little strong for me, but S loved it, so I guess it depends how much you like almond.

    SSG - Sencha would be a fantastic flavour.

    I should add, this made 9 muffins.

  4. I just hyperventilated a little bit. I adore green tea desserts AND almond extract, and am deeply deeply wishing to throw some Sweet William white choc in the mix too!

  5. Hmmm, white chocolate could be an interesting addition Hannah, although the fact that it isn't that sweet is actually one of the really nice things about this muffin. I would suggest trying a batch first - it only makes 9 after all!