Save Tender, moist muffins blending earthy matcha with sweet pumpkin, topped with a light vanilla glaze. A unique twist on classic scones and muffins—perfect for breakfast or an afternoon treat.
The first time I baked these matcha pumpkin scone muffins, my kitchen filled with a cozy, sweet aroma that instantly made me smile. The fun blend of Japanese matcha and classic pumpkin created a tender muffin my friends requested again and again.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Matcha powder (culinary grade): 1 tbsp
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Granulated sugar: 1/2 cup (100 g)
- Pumpkin purée (unsweetened): 1 cup (240 g)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Unsalted butter, melted and cooled: 1/3 cup (75 g)
- Vanilla extract: 1 tsp
- Powdered sugar (optional glaze): 1/2 cup (60 g)
- Milk (for glaze): 1 tbsp
- Vanilla extract (for glaze): 1/4 tsp
Instructions
- Prepare muffin tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Mix dry ingredients:
- Whisk together flour, matcha powder, baking powder, baking soda, salt, and sugar until well combined.
- Mix wet ingredients:
- In a separate bowl, whisk together pumpkin purée, eggs, milk, melted butter, and vanilla extract.
- Combine batter:
- Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix.
- Fill muffin cups:
- Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
- Bake muffins:
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to wire rack to cool completely.
- Make glaze (optional):
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins before serving.
Save My family loves enjoying these muffins together on weekend mornings, especially with hot tea. Even those who never liked matcha before are pleasantly surprised by the flavor.
Required Tools
12-cup muffin tin, mixing bowls, whisk and spatula, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), milk, eggs, butter. May contain traces of nuts if processed in a shared facility. Always check packaging for potential allergens.
Nutritional Information (per serving)
Calories: 180, Total Fat: 6 g, Carbohydrates: 28 g, Protein: 3 g
Save Serve warm or at room temperature with a cup of tea. Share with friends for a comforting treat any time of day.
Recipe FAQ
- → Can I use plant-based milk and butter?
Yes, substituting with plant-based milk and butter works well and produces equally moist and flavorful muffins.
- → How can I make these muffins vegan?
Replace eggs with flax eggs, and choose non-dairy milk and butter for a vegan-friendly version.
- → Is the glaze necessary?
The vanilla glaze adds sweetness and shine, but the muffins are delicious even without it.
- → How should I store leftovers?
Let muffins cool completely, then store in an airtight container for up to three days or freeze for two months.
- → Can I add chocolate chips or nuts?
Absolutely! Chocolate chips or chopped nuts provide extra texture and flavor to the muffins.
- → Is matcha flavor strong in these muffins?
The matcha offers an earthy note, balanced by sweet pumpkin and vanilla. It's subtle but present.