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Strawberry Matcha Yogurt Muffins

A Strawberry Matcha Yogurt Muffin cut in half showing the vibrant green matcha crumb and bright red strawberry pieces inside.
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A recipe for moist muffins featuring a balance of sweet strawberries and earthy matcha green tea, using yogurt for tenderness.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon matcha green tea powder
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate small bowl, whisk the matcha powder into the milk until it is fully dissolved and smooth.
  4. Add the Greek yogurt, vegetable oil, egg, and vanilla extract to the matcha milk mixture. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the chopped strawberries.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To prevent bitterness from the matcha, dissolve it completely in the liquid ingredients before mixing with the dry ingredients.
  • For a marbled effect, reserve 1/4 cup of plain batter and gently swirl in 1/2 teaspoon of extra matcha powder before filling the cups.
  • Greek yogurt adds moisture; you can substitute buttermilk if you do not have yogurt.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-matcha-yogurt-muffins/