It’s day one of Spring Sweets Week! This week our sweets loving bloggers group will be sharing some of our favorite sweets recipes!
Thanks go out to Heather from Hezzi-D’s Recipe Box and Christie from A Kitchen Hoor’s Adventures for making this event possible!
I’m starting the week off with my Lemon Matcha Muffins. Don’t miss scrolling down past the recipes this week for links to our groups delicous recipe links!
Lemon Matcha Muffins taste like a tea party! Green matcha tea cake-like muffins with a drizzle of lemon. Serve cold, warm or lightly grilled with a pat of butter.

I’m trying to stay away from milk. Since I had my gallbladder removed, milk doesn’t agree with me. For this recipe, I used lactose free milk but whole milk works just as well.

These muffins bake to a delicate crumb texture yet hold its shape. This makes these muffins easy to cut, butter and pan or griddle brown.

Matcha and lemon is one of my favorite combinations. Recently I made lemon matcha crinkle cookies for a contest which were a definite hit!

Muffin tips

Use food grade matcha powder not matcha designed for tea balls or bags.
Slightly overfill to about 3/4 full to get a better muffin top.
Allow muffins to cool a few minutes in the pan to make easier to remove.

Matcha Lemon Muffins

Lemon Matcha Muffins

Print Recipe

Servings 6 each

Ingredients

1/4 cup butter unsalted, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1/4 cup fresh squeezed lemon juice
1/2 teaspoon vanilla
1 tablespoon lemon zest
2 cups flour
2 teaspoons baking powder
1 teaspoon matcha powder
1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees. Cream together butter and sugar.
In a medium bowl, add milk, lemon juice, zest, egg and vanilla.
Ina separate bowl, mix flour, baking powder, matcha and salt.
Alternate wet and dry ingredientsuntil mixed.
Grease and flour large muffin pan 5 to 6 sections. Fill with 1/2 cup of batter. Bake at 350 degrees for about 20 to 25 minutes or until toothpick comes out clean.