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Vegan Matcha Lavender Muffins Recipe

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3.8 from 5 reviews

These Vegan Matcha Lavender Muffins offer a delightful combination of earthy matcha flavor and fragrant lavender glaze, perfect for a fresh breakfast or a charming brunch treat. Made with plant-based ingredients, these muffins are moist, fluffy, and subtly sweet with a floral twist from the homemade lavender glaze.

  • Total Time: 35 minutes
  • Yield: 9 muffins

Ingredients

Vegan Matcha Muffins

  • 2 cups flour
  • 2 Tbsp culinary grade matcha powder (1 1/2 Tbsp for a milder flavor)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar or coconut sugar
  • 1 cup unsweetened almond milk or other vegan-friendly milk
  • 1 Tbsp apple cider vinegar or lemon juice
  • 1/2 cup neutral oil (vegetable oil recommended)

Lavender Glaze

  • 1 cup powdered sugar
  • 2 Tbsp almond milk or other vegan-friendly milk
  • 1 tsp culinary lavender buds
  • Optional: light purple food coloring

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and clean-up.
  2. Make Vegan Buttermilk: In a small bowl, combine the unsweetened almond milk with apple cider vinegar or lemon juice. Let it sit for 5 minutes to curdle, mimicking traditional buttermilk.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda, salt, and sugar until well combined and uniform.
  4. Combine Wet Ingredients: Add the neutral oil and vanilla extract (optional) to the curdled vegan buttermilk mixture and stir thoroughly to blend.
  5. Make Muffin Batter: Pour the wet ingredients into the bowl with dry ingredients and gently mix until just combined, being careful not to overmix to keep the muffins tender.
  6. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
  7. Bake Muffins: Bake the muffins for 17–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Heat Almond Milk for Glaze: Warm the almond milk in the microwave in short 20-30 second intervals until it’s just bubbling, but not boiling.
  9. Steep Lavender: Add the culinary lavender buds to the hot almond milk and steep for 4-5 minutes, depending on desired flavor strength.
  10. Strain Lavender: Using a small strainer, carefully strain the lavender buds out of the milk, pressing gently with a spoon to extract maximum flavor.
  11. Make Lavender Glaze: In a small bowl, whisk together 1 cup powdered sugar and about half of the lavender-infused milk until smooth. Adjust glaze consistency by adding more powdered sugar or milk as needed. Tint with a few drops of light purple food coloring if desired for a pretty lavender hue.
  12. Glaze Muffins: Drizzle the lavender glaze over cooled muffins to finish. Allow the glaze to set before serving.

Notes

  • For a milder matcha flavor, reduce the matcha powder to 1 1/2 tablespoons.
  • You can substitute the almond milk with any other plant-based milk such as oat or soy milk.
  • Ensure not to overmix the batter to avoid dense muffins.
  • Use culinary grade matcha powder for best flavor and color.
  • If you prefer a thicker glaze, add more powdered sugar gradually.
  • Make sure the muffins are completely cool before glazing to prevent melting.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-matcha-lavender-muffins-recipe/