Matcha & Coconut Muffins

I never knew that matcha green tea and coconut could go so well together, until I tried this recipe and made some matcha coconut muffins. The star of these muffins are, of course, coconut and matcha powder. Very often, I get questions like “Which brand of matcha powder are you using?” or which grades of matcha powder should be used.

Matcha green tea comes in various grades and qualities, but mainly there are two grades of matcha — culinary grade and ceremonial grade. Made from the youngest tea leaves with more delicate flavour, ceremonial grade matcha is made for drinking and it is usually more highly-priced. On the other hand, culinary grade matcha has stronger and slightly more bitter taste. For all my baking, I am using culinary grade Japanese Uji matcha, which has a naturally vibrant green, without any coloring added to it.

These muffins only require simple mixing and they will be ready in just under 30 minutes. You may substitute vegetable oil with coconut oil, to make it more “coconutty”. Another tip is to use full-fat coconut milk for richer flavor and aroma. So, what are you waiting for? Follow this step-by-step video now and let’s make some matcha green tea and coconut muffins!

Ingredients: (yield 4 -5 mini muffins)

  • Eggs 1 no.
  • Sugar 50g
  • Vegetable oil 50g
  • Coconut milk 100g
  • Cake flour 60g
  • Almond powder 15g
  • Matcha powder (or green tea powder) 7g
  • Baking soda 1/8 tsp
  • Baking powder 1/4 tsp
  • Desiccated coconut 50g
  • Coconut flakes, as needed (optional)


  1. Preheat oven at 180 degree Celsius. Prepare 5 mini muffin cups, about 5.5cm in diameter.
  2. Weigh dry ingredients: cake flour, almond powder, Matcha (green tea) powder, baking soda and baking powder together. Sift and set aside for later use.
  3. In a mixing bowl, mix together the egg, sugar and vegetable oil.
  4. Add coconut milk and mix until well combined.
  5. Add sifted dry ingredients and mix until just combined. Do not overmix.
  6. Fold in desiccated coconut and mix well.
  7. Divide the batter evenly between 5 mini muffin cups, filling up to about 70% full.
  8. Sprinkle some coconut flakes on top.
  9. Bake in preheated oven. After 5 minutes or when the coconut flakes has browned, gently cover the top with a layer of aluminum foil to avoid the coconut flakes from getting burnt. (You may omit this step if you are not adding any coconut flakes on top).
  10. Quickly return muffins into oven and continue baking for another 20 minutes, or until the muffins are cooked, and a skewer inserted to the center comes out clean.
Muffins with coconut sprinkled on top
After the coconut flakes has turned brown, I covered the top gently with aluminum foil to prevent them from burning.
It’s coconutty and fluffy! Yummy!

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