I have really been obsessed with matcha lavender flavored things lately! I wanted a yummy, but no-fuss, breakfast treat that I could share with lots of different people, which is how these vegan matcha muffins with lavender glaze came to be.
These muffins are light and fluffy with a beautiful green hue thanks to matcha powder, and they’re topped with a delicate glaze that smells and tastes like dreamy lavender. They’re the perfect vegan matcha recipe for when you want something a little more elevated for breakfast or brunch, and they’ve definitely earned a place on my list of favorite matcha baking recipes (Although, I probably have too many to choose from anymore!)
Whether you’re already obsessed with matcha or looking to try a new vegan lavender recipe, these muffins are for you.
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Ingredients for Vegan Matcha Muffins with Lavender Glaze
Here’s everything you need to make these plant-based treats. The ingredients are pretty simple, and you might already have most of them in your pantry.
For the matcha muffins:
- 2 cups all-purpose flour
- 2 tbsp matcha powder (culinary grade)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar (or coconut sugar)
- 1 cup unsweetened almond milk (or some other vegan-friendly milk)
- 1 tbsp apple cider vinegar (or lemon juice)
- ⅓ cup neutral oil (like sunflower or vegetable)
- 1 tsp vanilla extract
For the lavender glaze:
- 1 cup powdered sugar
- 2 tbsp almond milk (or some other vegan-friendly milk)
- 1 tsp culinary lavender buds
- Small strainer
- Light purple food coloring (optional)
How to Make Vegan Matcha Lavender Muffins
These muffins are surprisingly easy to pull together, even with the fancy-sounding glaze. Here’s a step-by-step guide:
1. Prep: Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Make the buttermilk: In a small bowl, mix the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to curdle.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda, salt, and sugar.
4. Mix the wet ingredients: Add the oil and vanilla to the buttermilk mixture and stir to combine.
5. Combine: Pour the wet ingredients into the dry ingredients. Gently mix together until just combined. Try to avoid over-mixing so you have a fluffy muffin texture in the end.
6. Bake: Divide the batter evenly between the muffin cups. Bake for 17–22 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
7. Make the glaze:
Heat your almond milk in the microwave in 20-30 second bursts until it’s just bubbling. Then, steep your lavender buds in the hot milk for 4-5 minutes, depending on how strong of a flavor you want.
Carefully strain the lavender away from the milk and keep the milk. I like to press the back of a spoon into the strainer to try to squeeze out every last drop of lavender flavor.
Then, in a small bowl, whisk together the powdered sugar and about half of the lavender-steeped milk until smooth. Adjust the thickness by adding more sugar or milk as needed. Finally, add a little bit of light purple food coloring for a nice lavender kick
Glaze and serve:
Once the muffins are completely cool, drizzle the lavender glaze over the tops (I like to put my glaze in a small icing bottle with a plain round tip to get a pretty, event drizzle).
Pro Tips
Here are a few tips that have helped me get the best results every time I make these vegan matcha muffins with lavender glaze:
- Sift the powdered sugar for your glaze. Powdered sugar tends to clump. If you’re going for a pretty glaze drizzle with a squeeze-top bottle, make sure to sift your powdered sugar first. I used a small icing bottle that I got at Michael’s with a small, round top in it. But if you have clumpy powdered sugar, it’s going to block up the tip for your bottle making the drizzle hard to do.
- Use culinary grade matcha. It’s made for baking and cooking, so it has a stronger flavor that holds up well in the oven. Sometimes the matcha you find in grocery stores isn’t actually made for baking, so just make sure to check your label. I’ve been able to find excellent culinary matcha at Costco and on Amazon in the past.
- Let the muffins cool completely before glazing. Otherwise, the glaze might melt off and you’ll miss that pretty finish.
- Make your glaze a bit thick. If you really want that purple lavender color to pop on your green muffins, make the glaze just a bit on the thick side. The glaze will naturally absorb into your muffin, but if you keep it a little thicker, it won’t absorb as much.
- Make sure you have culinary lavender. Just as with the matcha, make sure you check to make sure the lavender buds you’re using are made for eating and not soap-making or anything else.
FAQs
Can I make these muffins gluten-free?
Yes! Just make sure it’s a flour that’s 1-1 for all-purpose flour.
Is there a substitute for lavender?
Totally. If lavender isn’t your thing, use just vanilla or rose water instead for a different floral note. That said, this is still one of my favorite vegan lavender recipes because the combination of matcha and lavender is so soothing and elegant. However, I get that lavender isn’t everyone’s favorite and it can be hard to find.
Where can I get lavender?
I’ve been able to find culinary lavender online pretty easily in the past. I’ve never seen it in grocery stores, but I’ve also never really looked. You don’t need to buy a huge package of culinary lavender either. I bought a pretty small one over a year ago and it’s still going (and I make a lot of matcha baked goods and a lot of them have lavender!)
Can I use coconut oil instead of vegetable?
Yes, just be sure to melt it first and let it cool slightly before mixing with the other wet ingredients. Keep in mind it may add a slight coconut flavor to your muffins
How strong is the matcha flavor?
I’d call it mellow and balanced. The sweetness of the muffin and the light floral glaze mellow out the matcha, so it’s not too grassy or overpowering. If you’re trying vegan matcha recipes for the first time, and you’re unsure, you could definitely lower the matcha in these muffins to about a tablespoon and a half.
These vegan matcha muffins with lavender glaze are one of those recipes that feels like a little moment of pure joy in your morning. They’re calming, flavorful, and just the right amount of fancy without requiring a ton of effort. Whether you’re making them for a weekend treat, a spring brunch, or just because you’re in the mood for something pretty and plant-based, they always hit the spot.
Let me know if you make them—I’d love to hear what you think!
Vegan Matcha Lavender Muffins
Equipment
- 1 Small strainer for separating out lavender buds from glaze
- mixing bowls in various sizes
- 1 Whisk
- 1 muffin tin
Ingredients
Vegan Matcha Muffins
- 2 cups flour
- 2 Tbsp matcha powder culinary grade (1 1/2 tablespoons works if you want a less-strong matcha 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 like vegetable
Lavender Glaze
- 1 cup powdered sugar
- 2 Tbsp almond milk or other vegan-friendly milk
- 1 tsp culinary lavender buds
Instructions
Make Vegan Matcha Muffins
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- Make the vegan buttermilk: In a small bowl, mix the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to curdle.
- In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda, salt, and sugar.
- Add the oil and vanilla to the buttermilk mixture and stir to combine.
- Pour the wet ingredients into the dry ingredients. Gently mix together until just combined.
- Divide the batter evenly between the muffin cups.
- Bake for 17–22 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Make Lavender Glaze
- Heat your almond milk in the microwave in 20-30 second bursts until it’s just bubbling.
- Steep your lavender buds in the hot milk for 4-5 minutes, depending on how strong of a flavor you want.
- Carefully strain the lavender away from the milk and keep the milk. I like to press the back of a spoon into the strainer to try to squeeze out every last drop of lavender flavor.
- Then, in a small bowl, whisk together the powdered sugar and about half of the lavender-steeped milk until smooth. Adjust the thickness by adding more sugar or milk as needed. Finally, add a little bit of light purple food coloring for a nice lavender color.
