Matcha Strawberry Muffins

Name: Matcha Strawberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 2 teaspoons matcha powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1/2 cup buttermilk; 1 cup fresh strawberries, chopped

Highlighted under: Sweet Treats

When I first stumbled upon the idea of Matcha Strawberry Muffins, I knew I had to try it. The vibrant green matcha paired with sweet, juicy strawberries creates a delightful balance of flavors that is simply irresistible. I love how easy these muffins come together and how the matcha adds not only a unique taste but also a lovely color. They’re perfect for breakfast, an afternoon snack, or even as a light dessert. Let me share this pleasant experience with you!

Created by

Emma Johnson

Last updated on 2026-01-27T12:22:28.114Z

Making these Matcha Strawberry Muffins was a delightful experiment for my taste buds. I decided to try blending matcha green tea powder into a classic muffin recipe, and the results were fantastic. The earthy flavor of matcha complements the sweetness of strawberries beautifully, bringing a refreshing twist to a traditional treat.

While baking, I found that incorporating fresh strawberries not only adds moisture but also bursts of flavor in every bite. A little tip I discovered: sprinkling some turbinado sugar on top before baking gives the muffins a lovely crunch and makes them even more appealing!

Why You'll Love These Muffins
Unique flavor combination of matcha and strawberries
Vibrant green color that brightens your day
Perfectly moist texture with a delightful crunch

The Role of Matcha in Muffins

Matcha powder is a standout ingredient in these muffins, not just for its unique flavor, but also for its vibrant color that transforms ordinary baked goods into eye-catching treats. When you incorporate matcha, it’s vital to sift it well before adding it to your dry ingredients. This prevents clumping and ensures an even distribution, enhancing both the flavor and appearance. I recommend using high-quality culinary matcha for the best results, as it has a better taste and richer color than lower-grade varieties.

Beyond its aesthetic appeal, matcha contributes to the overall texture of the muffins. It adds a subtle earthiness that beautifully complements the sweetness of the strawberries. However, too much matcha can lead to a slightly bitter flavor. Stick to the recommended 2 teaspoons, and you're guaranteed a balanced taste profile. If you enjoy experimenting, consider substituting a portion of the all-purpose flour with a whole grain flour like spelt for added texture and health benefits.

Strawberry Selection and Techniques

Strawberries are the star fruit in this recipe, so choosing the right ones is essential for optimal flavor. Look for strawberries that are bright red, firm, and fragrant. Avoid overripe or bruised berries, as their mushy texture will not hold up well in the muffins. To prepare them, wash and dice your strawberries into even pieces; this ensures they distribute evenly throughout the batter.

When folding strawberries into the batter, do so gently to maintain their shape. Overmixing can lead to a pinkish hue in the muffins that detracts from the vibrant green of the matcha. To prevent sinking, you can lightly coat the chopped strawberries in a bit of flour before adding them to the batter. This creates a barrier that helps them stay suspended while baking, resulting in muffins that are evenly speckled with fruit.

Ingredients

For the Muffins

1 cup all-purpose flour
2 teaspoons matcha powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup buttermilk
1 cup fresh strawberries, chopped

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda, salt, and sugar until well combined.

Combine the Wet Ingredients

In another bowl, mix the melted butter, eggs, and buttermilk until smooth. Add this to the dry ingredients and stir just until combined.

Fold in the Strawberries

Gently fold in the chopped strawberries, being careful not to overmix the batter.

Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake

Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool for a couple of minutes in the pan before transferring them to a wire rack.

Pro Tips

For an extra hint of flavor, you can add a teaspoon of vanilla extract to the wet ingredients. Experiment with other fruits like blueberries or raspberries for a fun twist!

Troubleshooting Common Issues

If you find your muffins are doming excessively or overflowing, consider checking your oven temperature with an oven thermometer. Sometimes home ovens run hotter than indicated. Reducing the temperature by 25°F (about 15°C) can help achieve a more even bake. Additionally, ensure that you’re not overfilling the muffin cups; filling them two-thirds full gives the muffins ample room to rise without spilling over.

Another common issue is dry muffins. Make sure you’re measuring your flour accurately—using the spoon and level method is best. Fluff up your flour first, then spoon it into your measuring cup and level it off with a knife. For an extra moist texture, you can substitute half of the buttermilk with Greek yogurt, which not only adds moisture but also an appealing tang that enhances the overall flavor.

Storage and Make-Ahead Tips

These muffins are best enjoyed fresh, but they can be stored for up to three days in an airtight container at room temperature. If you want to prolong their shelf life, consider freezing them. Once completely cooled, wrap each muffin tightly in plastic wrap, then place them in a zip-top freezer bag. This method prevents freezer burn and keeps them fresh for up to three months.

When you’re ready to enjoy your frozen muffins, you can thaw them overnight in the refrigerator, or pop them in the microwave for about 30 seconds until warmed through. I love serving these muffins warm, paired with a light drizzle of honey or a dollop of whipped cream cheese. They also make a wonderful companion to a cup of tea or coffee, enhancing the overall experience of this delightful treat.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just make sure to thaw and chop them before adding to the batter.

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice as a buttermilk substitute.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to three days, or freeze them for longer freshness.

→ Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.