Gluten-Free Matcha Lemon Muffins
Very easy gluten-free matcha lemon muffins!! Moist and soft, if you’ve never used matcha in your recipes, this is a good one to start with.
Jump to Recipe
About this recipe
These muffins are moist and tasty with a hint of matcha flavor. If you have never used matcha in your recipes, it has a particular flavor.
The color of the muffin is not so green because of the buckwheat flour. They are topped with lemon icing, but you can also use a cream cheese frosting. They pair very well with frosting too.
Ingredients
- Buckwheat Flour: gives a special texture and flavor.
- Butter: unsalted butter at room temperature.
- Egg: room temperature egg is better.
- Oil: sunflower oil but coconut oil should work well.
- Matcha: we need matcha, not green tea.
- Lemon: lemon zest for the muffin and lemon juice for the icing. Fresh lemon, not bottled one.
- Salt: enhance flavors.
- Baking powder: leavening agent.
How to make matcha lemon muffins
Preheat oven to 350ºF.
Line 12 muffin cups with liners or lightly grease them.
Whisk buckwheat flour, corn starch, baking powder, and salt in a medium bowl.
In a large bowl, beat softened butter, sugar, and matcha until creamy. You can use an electric mixer or a hand whisk.
Add the egg and the oil and mix well.
Add the dry ingredients along with the milk, and lemon zest, and mix until well incorporated.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a tester comes out dry.
For the lemon icing:
Squeeze half a lemon.
In a medium bowl mix sugar with two tablespoons of lemon juice. Mix and add more tablespoons of juice, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny.
When the muffins are completely cold, spread the icing on the top. Finish with lemon zest.
Storing
Store the muffins in an air-tight container at room temperature for up to 3 days or you can store them in the fridge. Also, you can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
For more lemon recipes…
Gluten Free Matcha and Lemon Muffins
Ingredients
- 1 cup buckwheat flour
- 3/4 cup corn starch
- 2 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, softened at room temperature (113gr)
- 1 cup brown sugar
- 12 gr matcha
- 2 egg
- 1/2 cup sunflower oil
- 1 cup milk
- Lemon zest
Lemon icing
- 1 1/2 cup powdered sugar (200gr)
- 1/2 lemon juice and zest
Instructions
- Preheat the oven to 350ºF.
- Line 12 muffin cups with liners or lightly grease them.
- Whisk buckwheat flour, corn starch, baking powder, and, salt in a medium bowl.
- In a large bowl, beat softened butter, sugar, and matcha until creamy. You can use an electric mixer or a hand whisk.
- Add the eggs and the oil and mix well.
- Add the dry ingredients along with the milk, and lemon zest, and mix until well incorporated.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 20 minutes or until a tester comes out dry.
- Let cool before removing.
For the lemon icing
- Squeeze half a lemon.
- In a medium bowl mix sugar with two tablespoons of lemon juice. Mix and add more tablespoons of juice, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny.
- When the muffins are completely cold, spread the icing on the top. Finish with lemon zest.
