Gluten Free Matcha Muffins (Rice Flour Recipe)
Try these easy-to-make Gluten Free Matcha Muffins for breakfast or as an afternoon snack! Made with rice flour, they have a light and fluffy texture that you will love.
Looking for gluten-free recipes? Try my Rice Flour Pancakes, Rice Flour Chocolate Muffins, or Rice Flour Donuts!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these Gluten Free Matcha Muffins:

How To Make Gluten-Free Matcha Muffins: STEP BY STEP
The instructions are the same as Gluten-free Chocolate Muffins. Follow the steps below, but swap out the cacao powder for matcha.

Step 1
In a large bowl, combine the eggs, sugar, oil, and soy milk.

Step 2
Add the rice flour, baking powder, and matcha powder to the bowl.

Step 3
Blend the batter until smooth.

Step 4
Pour the batter evenly into a muffin pan and bake.

Remove them from your oven and cool them on a wire rack. Enjoy these fluffy and delicious treats!
Storage
Store the muffins at room temperature for up to five days. During hot weather, it’s safe to store them in the fridge. When ready to eat, warm them up in the microwave for 20 seconds to restore their fluffy texture.
You can also store them in the freezer by wrapping each piece with plastic wrap. They’ll last one month that way. Thaw at room temperature or microwave them before eating.
Variations and Mix-in Ideas
You can mix in your favorite ingredients, from chocolate to jam! I added pieces of chocolate bars to this recipe.
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More Matcha Recipes You Will Love
Leave a Rating!
I hope you enjoy these Gluten-free Matcha Muffins! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Gluten Free Matcha Muffins (Rice Flour Recipe)
Print Pin SaveEquipment
- 12-cup Muffin Pan
Ingredients
Dry ingredients
- ¾ c Rice flour, 120g
- 1 tsp Baking powder
- 2 tsp Matcha powder
Instructions
- Preparation: Preheat oven at 180C/356F.
- Wet ingredients: Put Wet ingredients into a bowl and mix.
- Dry ingredients: Place a strainer on the bowl, add dry ingredients, sift them, and mix.
- Pour the dough: Pour the dough into a muffin pan evenly.
- Bake: Bake for 20 minutes at 180C/356F.
Notes
- Storage: They will be good for two days at room temperature, three days in the fridge, and one month when wrapped with cling film and stored in the freezer.
- Substitute: You can substitute soy milk with your favorite milk, such as oat and almond milk. You can use oil that doesn’t have a strong smell.
Hi Juri,
I just tried the recipe and the muffins turned out very dry… I measured everything by weight when mentioned. After I sifted the dry ingredients, I added them to the wet ingredients and rice flour clumps formed. I had to whisk everything thoroughly before pouring the batter into the muffin tin.
How can I make sure it’s not as dry?
I baked them for 20 mins at 350. Maybe I should try at 325? The top was a bit browned. Thanks for your help.
Hi Cecile, thanks for trying the recipe, and sorry to hear that it didn’t turn out well…I’m not sure of the cause, but it may be due to the type of rice flour you’re using – some varieties absorb more moisture than others. If so, you could try adding one or more tablespoons of milk to the batter. I hope it helps!
Is there a way to substitute eggs here? I’m vegan :/
Hi Serena, you can try these Vegan Matcha Muffins (https://chefjacooks.com/en/vegan-matcha-muffins/) and substitute all-purpose flour with rice flour in this recipe. I hope it helps!