V for Veggy

easy vegetarian recipes

Fluffy Matcha Chocolate Chips Muffins

 —  Leave a Comment

This fluffy matcha chocolate chips muffins recipe is me taking my trusted chocolate chips muffins recipe and tweaking it a little bit by adding matcha and removing vanilla. The addition of matcha turns this into a different kind of muffin, but still very much retain the fluffy texture of the original recipe.

Fluffy Matcha Chocolate Chips Muffins

Fluffy Matcha Chocolate Chips Muffins

Matcha instead of vanilla

Over the last two or three years, I notice that the price for a bottle of pure vanilla extract keeps on climbing, while the price of matcha pretty much stays the same. It used to be that I have to pause and think between using matcha or just plain ole vanilla. Nowadays I am pretty convinced that using matcha in my baked goods is no longer a luxury. So if you haven’t tried using matcha for baking, now would be a good time to try :)

Fluffy Matcha Chocolate Chips Muffins


Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 12


  • 360 gram (2 1/2 cups - 1 tablespoon) all-purpose flour
  • 15 gram (1 tablespoon) matcha
  • 200 gram (1 cup) sugar
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 300 gram (1¾ cup) semi-sweet chocolate chips
  • 250 ml (1 cup) buttermilk (*)
  • 60 gram (4 tablespoon) unsalted butter, melted
  • 80 gram (4 tablespoon) vegetable oil
  • 2 eggs


  1. Preheat oven to 200 Celsius (400 Fahrenheit). Grease a 12 cup standard muffin pan with butter.
  2. Whisk together all the dry ingredients: all purpose flour, matcha, sugar, salt, baking powder, and baking soda in a mixing bowl. Add chocolate chips and stir.
  3. In another bowl, whisk together all the wet ingredients: buttermilk, butter, oil, eggs, and vanilla extract.
  4. Make a well in the dry mixture, then pour the wet mixture, stir just until combined.
  5. Divide the batter into the prepared muffin pan, then bake in the preheated oven for 5 minutes. Turn the temperature down to 180 Celsius (350 Fahrenheit), and bake for another 15 minutes, or until a cake tester comes out clean.


  • (*) Or 1 cup full cream milk + 1 teaspoon vinegar, wait 5 minutes until curdle.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...