Vegan Matcha Lavender Muffins
These soft and fluffy vegan matcha muffins are lightly sweet with earthy green tea flavor and topped with a gorgeous lavender glaze. Perfect for breakfast, brunch, or a peaceful afternoon treat.
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.