Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Strawberry Matcha Muffins
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- Level: Easy
- Total: 1 hr 30 min (includes cooling and setting times)
- Active: 30 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 334
- Total Fat
- 13 g
- Saturated Fat
- 1 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 204 mg
This recipe is sponsored by Califia Farms®. Tangy-sweet strawberries and bright, uplifting matcha are a "matcha" made in heaven, especially when they come together in these super-moist and trendy muffins. We’ve finished them with a simple glaze and a sprinkle of colorful freeze-dried berries – which make them totally Instagrammable! Just be sure to snap a photo before you dig in.
- Level: Easy
- Total: 1 hr 30 min (includes cooling and setting times)
- Active: 30 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 334
- Total Fat
- 13 g
- Saturated Fat
- 1 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 29 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 204 mg
Ingredients
Muffins:
Glaze:
Toppings:
Directions
Special equipment:
a 12-cup muffin pan; 12 cupcake liners- For the muffins: Preheat the oven to 350 degrees F. Spray the top of a 12-cup muffin pan with nonstick cooking spray (this will help keep the muffins from sticking to the pan when they dome) and line each cup with a cupcake liner.
- Whisk the matcha-flavored almond milk, vegan granulated sugar, vegetable oil, vanilla extract and almond extract in a medium bowl until smooth. Whisk the wheat germ, baking powder, baking soda, kosher salt and 1 3/4 cups of the flour in a separate medium bowl. Add the flour mixture to the matcha mixture and whisk to combine. Toss the strawberries in a small bowl with the remaining 1 tablespoon flour until well coated, then fold the strawberries into the batter. Divide the batter among the cupcake liners.
- Bake until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let the muffins cool in the pan for 30 minutes, then remove them to a wire rack to cool completely, about 30 minutes.
- For the glaze: Meanwhile, whisk the vegan confectioners’ sugar, vanilla extract and 2 tablespoons of the matcha-flavored almond milk in a medium bowl until smooth. Add the remaining 1 tablespoon matcha-flavored almond milk if you prefer a thinner consistency.
- For the toppings: Dip the tops of the muffins in the glaze and return to the wire rack. Top each muffin with a sprinkle of the freeze-dried strawberries and flaky sea salt. Let the glaze harden slightly before serving, about 10 minutes.
