This post may contain affiliate links. Please read our disclosure policy.
A nice twist to the classic coffee cake in the form of muffins with matcha (green tea) flavor and filled with matcha brown sugar filling.
I’m a bit obsessed with matcha lately, in case you are wondering! I’ve been baking quite a bit using matcha powder. The inspiration for this matcha coffee cake comes from the classic coffee crumb cake.
Matcha Coffee Cake Muffin
Ingredients
Wet ingredients:
- 118 g oil
- 80 g granulated sugar
- 100 g eggs (room temperature) from 2 large eggs
- 115 g full-fat sour cream (room temperature)
Dry ingredients:
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 195 g all-purpose flour
- 5 g ceremonial-grade matcha powder
Filling:
- 3 g matcha powder
- 45 g walnuts finely chopped, or used pecans, hazelnuts, almonds
- 50 g brown sugar
Topping:
- 3 Tbsp unsalted butter melted
- 45 g all-purpose flour
- 75 g brown sugar
Instructions
- Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Line your muffin pan with liners
Prepare the toppings:
- Use a fork to combine all the ingredients for the streusel. There will be some uneven sizes of crumbles and that's okay. Keep it chill in the fridge while you prepare the batter
Prepare the filling:
- Combine all the ingredients for the filling
Prepare the muffin batter:
- Combine all the wet ingredients in a mixing bowl. Sift in the dry ingredients
- Use a rubber spatula to fold the dry into the wet while rotating the mixing bowl. It may be lumpy but as long as you don't see any dry bits of flour, you are done mixing. Do not overmix
- Scoop about 1 1/2 tablespoon of batter into each muffin liner.
- Top with the filling evenly for each one, about 2 teaspoon or less.
- Scoop the rest of the muffin batter evenly into each well.
- Sprinkle the topping evenly among the muffins. Lightly press on the topping with your fingers
Bake the muffins:
- Put the muffin pan on the center rack in the oven. Bake for 18-20 minutes or until a cake tester inserted into the center of the muffin comes out clean with just a bit of crumbs is okay as long as it's not wet. Do not overbake muffins. They will be dry
Cooling:
- They are still very fragile and soft when they are first out of the oven. Let the muffins cool in the pan for 5 minutes. Then carefully transfer them to a cooling rack to cool down further
Serving:
- The muffins can be served warm or at room temperature
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Oil
I use neutral-tasting oil like avocado oil. You can use any oil of your choice
2. Granulated sugar
You can also use fine sugar or caster sugar
3. Brown sugar
I use light brown sugar. You can also use dark brown sugar
4. Eggs
I use large-size eggs, usually about 58-60 grams when weighed with the shell
5. Sour cream
Use full-fat sour cream. You can also use whole-milk Greek yogurt. DO NOT use regular yogurt because it’s too watery. I don’t recommend using low-fat sour cream or Greek yogurt. The addition of sour cream keep the muffins moist
6. All-purpose flour
Any flour with medium or low protein content works here. You can also use cake flour. It gives a very soft and fluffy texture
7. Matcha powder
You want to use ceremonial-grade matcha powder. It gives baking a bright green result.
8. Nuts
I included some walnuts in the filling. You can use any nuts of your choice
9. Butter
I usually use unsalted butter
How to store and reheat baked muffins
1. Let the muffins cool down completely
2. The muffins can be kept in an air-tight container for 2-3 days at room temperature. Do not keep them in the fridge because they get dried out in the fridge
3. For longer storage, transfer them to a large freezer bag, push all the air out, and seal the bag. I usually put in another layer of freezer bag so they are double layers to prevent freezer burn
4. Simply thaw them at room temperature before serving. You can reheat briefly in an air-fryer at 300 F (150 C) for 3-5 minutes. To reheat in the oven, loosely cover with an aluminum foil and reheat at 350 F (180 C) for 5 minutes
