Vanilla Bean Sourdough Matcha Mini Muffins

Name: Matcha Sourdough Mini Muffins
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 8
Ingredients: 1 ¾ cup all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 Tbsp culinary matcha powder; ⅓ cup melted coconut oil; ¾ cup pure maple syrup; 2 room temperature eggs; 1 cup full fat greek yogurt; 1 Tbsp vanilla bean paste; ½ cup sourdough discard

May 7, 2024

Vanilla Bean Sourdough Matcha Mini Muffins

These matcha muffins make for a tasty little snack, desert, or even a make ahead breakfast treat. They are the perfect combination of sweet vanilla bean and matcha, with the added health benefit of sourdough. They have some protein from the greek yogurt and they are so easy to make! You can store them in the fridge for up to 3 days or freezer for 3 months!

This is the type of muffin pan I used for mine but any mini muffin pan will work!

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Matcha Sourdough Mini Muffins

Rated 5.0 stars by 1 users

Author:

Jamie Perez

Servings

8

Prep Time

15 minutes

Cook Time

14

Try these easy, fluffy Sourdough Matcha Muffins using sourdough discard, matcha powder, and real vanilla bean. A fun, bite-sized breakfast recipe that’s perfect for using active starter or discard (usually what I use) and adding a nutritious boost to your morning.

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Ingredients

1 ¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 Tbsp culinary matcha powder
⅓ cup melted coconut oil
¾ cup pure maple syrup
2 room temperature eggs
1 cup full fat greek yogurt
1 Tbsp vanilla bean paste
½ cup sourdough discard

Directions

preheat oven to 400 degrees
mist your mini muffin pan with olive oil
In a mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and culinary matcha powder.
In a separate bowl, mix together the wet ingredients: melted coconut oil, pure maple syrup, eggs, Greek yogurt, vanilla bean paste, and sourdough discard.
Slowly add the dry ingredients to the wet ingredients, being careful not to over mix. Allow your dough to rest for about 15 to 20 minutes.
Using a mini muffin pan, scoop the batter into each cup, filling them about 3/4 full.
Bake in the preheated oven for 14-16 minutes, or until the muffins are slightly golden brown and cooked through. Once the muffins are done baking, allow them to cool slightly before removing them from the muffin tin. Now enjoy your creation!!

Recipe Video

Recipe Note

❓ FAQ

Can I make these regular size?
Yes — just use a regular size muffin pan, spray pan with olive oil or line with baking cups and adjust cooking time to around 21 - 23 minutes.

Do I need to rest the batter?
You don’t have to rest it, but letting it sit for 10–15 minutes can help the flavors meld and give a slightly better texture.

What kind of matcha should I use?
Use culinary-grade matcha for cooking. It holds up better to heat.

Can I make this gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend. Just make sure it’s a 1:1 baking blend so the texture stays similar.

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