Matcha Pumpkin Streusel Muffins (Printable Version)
Moist muffins with matcha, pumpkin, and a crisp, buttery streusel topping for a delightful breakfast treat.
# What You'll Need:
→ Muffin Batter
01 - 1 3/4 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1 cup canned pumpkin purée
10 - 2/3 cup granulated sugar
11 - 1/3 cup light brown sugar, packed
12 - 2 large eggs
13 - 1/2 cup vegetable oil
14 - 1/4 cup milk (dairy or plant-based)
15 - 1 teaspoon pure vanilla extract
→ Streusel Topping
16 - 1/2 cup all-purpose flour
17 - 1/3 cup light brown sugar, packed
18 - 1/2 teaspoon ground cinnamon
19 - Pinch of salt
20 - 1/4 cup unsalted butter, cold and cubed
# Directions:
01 - Set oven temperature to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Combine flour, brown sugar, cinnamon, and salt in a small bowl. Add cold butter and mix using fingers or a pastry cutter until coarse crumbs form. Refrigerate the mixture until ready to use.
03 - Whisk together flour, matcha powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
04 - In a separate large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until fully smooth.
05 - Add the dry ingredients to the wet mixture. Fold gently just until incorporated to avoid overmixing.
06 - Divide the batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle the streusel topping generously over each muffin portion.
08 - Place the muffin tin in the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool fully before serving.
# Additional Tips::
01 -
- Unique fusion of Japanese matcha and pumpkin flavor
- Perfectly tender with a crunchy streusel topping
02 -
- This recipe contains wheat (gluten), eggs, and dairy unless plant-based milk and vegan butter are used.
- For extra crunch, stir chopped pecans or walnuts into the streusel before baking.
03 -
- Do not overmix the batter or the muffins will be dense.
- Chill streusel before using for a crisp, crumbly topping every time.