Rice Flour Matcha Muffins (Gluten-Free)

5 from 4 votes
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These muffins are perfect if you’re craving a gluten-free dessert. Try these easy-to-make Rice Flour Matcha Muffins for breakfast or as an afternoon snack!

Looking for gluten-free recipes? Try my Rice Flour Pancakes, Rice Flour Chocolate Muffins, and Vegan Oatmeal Cookies!

Rice flour matcha muffins on a muffin tin.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!

Why You Will Love This Recipe 

  • These rice flour matcha muffins are perfect for those aiming to cut down on regular flour.
  • It’s a one-bowl recipe where you mix all the ingredients together in one bowl.
  • In less than 30 minutes, you can have fluffy rice flour muffins!

Matcha

Matcha is traditional Japanese green tea made by grinding down whole green tea leaves called Tencha into an ultra-fine powder. Unlike regular green tea, where you steep the leaves and discard them, matcha provides you with all the goodness and nutrients that leaves contain.

With its vibrant green color, matcha holds a special place in Japanese culture. It’s commonly used in traditional Japanese tea ceremonies but is also found in various desserts like matcha ice cream and cakes. Find more delicious matcha recipes here.

Recipe Ingredients

You’ll need the following ingredients to make these Rice Flour Matcha Muffins:

Rice flour matcha muffins ingredients.
  • Rice flour: I use plain white rice flour, but you can substitute it with brown rice flour.
  • Oil: You can use any oil that does not have a strong smell or flavor, such as light vegetable oil.
  • Matcha powder is graded according to quality. While ceremonial-grade matcha is used for traditional tea ceremonies, culinary-grade matcha is a good choice for making matcha latte and dessert at an affordable price. Please note that some other types of matcha powder contain sugar.
  • Soy milk is my preference, but you can also use other plant-based milk options, such as almond milk or oat milk.

How To Make Rice Flour Matcha Muffins: STEP BY STEP 

Let’s go over how to make these muffins! The instructions are the same as Vegan Matcha Muffins, so please check the link if you like to watch the steps.

First of all, preheat the oven to 180C/356F.

  1. Put eggs, sugar, oil, and soy milk in a mixing bowl and mix well with a whisk until blended.
  2. Add rice flour, baking powder, and matcha powder to the bowl and mix well.
  3. Put the dough evenly in the muffin tin.
  4. Bake for 20 minutes at 180C/356F.
Rice flour matcha muffins on a plate.

Please remove them from your oven and place them on a wire rack to cool. You can mix in your favorite ingredients, from chocolate to jam! I added pieces of chocolate bars in the photo.

Recipe Tips

  • To prevent the muffins from sticking to the tin, it is recommended to use paper liners inside the muffin cups. This will also make it easier to remove the muffins from the tin after baking.
  • For all serious matcha lovers, doubling the amount of powder is a great way to enjoy more green tea flavor!
  • If you’re looking to make a larger batch, simply double the ingredients.

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

  • Mash the banana and add it to the dough
  • Mix in your favorite jam
  • Mix in blueberries
  • Mix in chocolate chips
  • Mix in nuts

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Rice flour matcha muffins on a wire rack.

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!

Rice flour matcha muffins on a wire rack.

Rice Flour Matcha Muffins (Gluten-Free)

5 from 4 votes
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 muffins
Author: Juri Austin
These muffins are perfect if you're craving a gluten-free dessert. Try these easy-to-make Rice Flour Matcha Muffins for breakfast or as an afternoon snack!

Equipment

  • Large mixing bowl
  • Muffin pan

Ingredients

Wet ingredients

  • 2 Eggs
  • ¼ c Sugar, 50g
  • 3 tbsp Oil, 35g
  • 5 tbsp Soy milk, 70g

Dry ingredients

  • ¾ c Rice flour, 120g
  • 1 tsp Baking powder
  • 2 tsp Matcha powder

Instructions

  • Preheat oven: 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. 

Nutrition

Serving: 1muffin | Calories: 198kcal | Carbohydrates: 25g | Protein: 4g
Course: Dessert
Cuisine: American
Keyword: gluten free, matcha muffins, rice flour recipes
Did You Make this recipe?Please Leave a star rating!

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4 Comments

  1. 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.

    1. 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!