These Japanese matcha muffins are so fluffy and moist, and they don't even require any eggs or butter. That means it's vegan! Give them a try today- you won't regret it.
If you love Japanese desserts, these matcha muffins are for you! The subtle aroma of the matcha and a touch of sweetness from anko (red bean paste) will have your mouth watering in no time.
And this recipe is simple to follow, with just one bowl of prep work needed before cooking time starts. It's so easy to make!
- This recipe is for you if:
- You love matcha desserts and Japanese desserts.
- You are looking for Japanese matcha muffin recipe.
- You want to make vegan matcha muffin.
Let me show you how to make them. If you want to check the recipe right away, jump to the recipe from the link below. Let's get started!
About this recipe
- Japanese matcha muffins with anko
- Vegan muffins
- Baking time: 25 minutes
- Easy dessert recipe
Here are the ingredients (amounts are in the recipe card below).
- All-purpose flour or cake flour
- Baking powder: I use aluminum-free baking powder.
- Oil: I use Taihaku sesame oil squeezed raw and no fragrant aroma like regular sesame oil (squeezed after roasting). You can use any oil that does not have a strong smell or flavor.
- Soy milk: Please pick soy milk made from non-GMO soybeans, and the one with no flavor nor sugar is added. You can substitute it with your favorite milk, such as almond mil, oats milk.
- Maple syrup
- Matcha powder: I use matcha powder made from green tea only. Please note that some matcha powder contains sugar.
- Anko (red bean paste)
I explain more details about ingredients in the recipe: Vegan matcha pound cake.
Anko (Red bean paste)
Anko is a type of red bean (azuki in Japanese) paste that can be found in many Japanese desserts. It's sweet, thick, and creamy. Most commonly, it's used as an ingredient for mochi, taiyaki, dorayaki, omanjyu, ohagi, dango, and more.
It may seem strange to use beans in dessert recipes when most people associate them with savory dishes like refried beans or baked burritos. But surprisingly, these sweet treats are just as delicious!
I use a canned anko in this recipe but you can make it at home. It takes some time but it's not difficult. If you are curious, see this recipe: How to make anko.
I will walk you through how to make it step by step. You can also watch this video.
First of all, preheat the oven to 180C/356F.
- Mix liquid ingredients (Soy milk, oil, and maple syrup)
- Add dry ingredients (Flour, baking powder, and matcha powder)
- Mix them
- Add anko and mix
- Pour the dough into a pan
- Bake for 25 minutes at 180C/356F
Here you go! These matcha muffins with a cute little anko on top are ready to serve!
Store at room temperature for about five days.
It's safe to keep them in the fridge during the hot season, but they will dry out quickly if you do so. If this happens, warming them up again on a microwave for 20 sec should make their texture fluffy and soft once more!
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.
Yes, you can also use almond milk or oats milk.
Yes, you can. It's still delicious without anko.
Yes, please double the ingredients and make it.
Thanks for Stopping By
If you are into matcha, then doubling the amount of powder is a great way to enjoy more! I hope you will love this recipe!
Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
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Matcha Anko Muffins (Vegan)Print Pin Rate
- 4 tablespoon Oil, 50g
- 3 tablespoon Maple syrup, 60g
- ¾ c Soy milk, 150g/180ml
- 1½ c All-purpose flour or Cake flour, 200g/370ml
- 2 teaspoon Baking powder
- 2 teaspoon Matcha powder
- 70 g Anko, Red bean paste
- Anko for topping, optional
- Preheat oven: Preheat oven at 180C/356F.
- Put wet ingredients: Put Wet ingredients into a bowl and mix.
- Add dry ingredients: Place a strainer on the bowl, add Dry ingredients, sift them, and mix.
- Anko: Add anko and mix.
- Pour the dough: Pour the dough into a muffin pan evenly and top with 1 teaspoon of anko (optional).
- Bake: Bake for 25 minutes at 180C/356F.
- Equipment: 6-cup muffin pan
- Storage: It will last for 5 days at room temperature and one month in the freezer.
- Substitute: You can substitute soy milk with your favorite milk, such as oat milk and almond milk. You can use oil that doesn't have a strong smell. You can substitute all-purpose flour with rice flour if you prefer gluten-free.
I absolutely LOVED these muffins! So tasty and moist. Thank you for this easy recipe, it'll be one of my go-to's from now on. 🙂
Hi Pollyanna! I'm so glad you like it:) Thank you for your comment!
Can I replace it with gluten free AP flour?
Hi Stephanie, I sometimes substitute the flour with rice flour and the texture is different but it works well. I haven't tried gluten-free AP flour but I think it should work as well. Hope it helps!
Hi! Can I use raspberry jam instead of anko paste?
Hi Serena, Yes, you can substitute Anko with any jam! I hope you will enjoy the muffin!
I made them yesterday and they were delicious!! thank youuu 🙂
Oh, thank you for trying the recipe, Serena!! I'm happy to hear you love the muffins:)