That’s So Chocolate Chip Matcha Muffins

If you have been following TSC for a while now, you may or may not that I was a coffee addict. You can insert all the Gilmore Girls references about coffee and they would have related to me. I had to have a cup in the morning as it was part of my routine and brought some comfort into my routine. However, in December 2020, I decided to give up coffee for a while as my body was telling me that coffee was no longer what is need or wanted, so I finally tried out tea, specifically Pique Tea.

Tea has been a game changer for me and my body. I am loving tea way more than I ever thought I would and am really not missing my daily cup of joe [I promise I have not lost my marbles]. Tea has so many benefits and my body is really responding to those benefits. I have been really enjoying my homemade dairy-free matcha lattes, so the fact that this creation came up while sipping on those is not a surprise.

I also had quite a chuckle as I started to create this since I used to give matcha typed baked goods the side-eye and I am sure some of you reading this have as well. However, I wanted to give it a try and I am so happy I did as these gluten free and vegan muffins are delicious & filled with antioxidants. Plus, I really think any matcha skeptic would enjoy these!

If you do make these in your own kitchen / a friend’s kitchen / a family member's kitchen, please tag me in your creations, so I can see!

Ingredients:

• 2 C Bob's Red Mill Gluten Free 1-to-1 Baking Flour

• .5 C Granulated Sugar [I utilize Wholesome Organic]

• 2 packets / 1TBSP of Pique's Sun Goodness Matcha

• 1 TBSP Baking Soda

• .5 TSP Sea Salt

• 1 C Almond Milk [ I utilized Elmhurst brand]

• .5 C Vegetable Oil

• 1 TSP Apple Cider Vinegar

• 2 TSP Pure Vanilla Extract

• 3 / 4 C EnjoyLife Dark Chocolate Chips

• 1 C Bob's Red Mill Gluten Free All-Purpose Flour

• 1 / 4 C Granulated Sugar

• 1 / 4 C Light Brown Sugar [I utilize Wholesome Organic]

• 2 TSP Ground Cinnamon

• 1 TSP Ground Nutmeg

• 1 / 4 TSP Sea Salt

• .5 C Vegan Margarine

Directions:

1. Preheat oven to 375 F.

2. Line the muffin pan with liners.

3. In a large bowl, whisk together the one to one baking flour, granulated sugar, matcha, baking powder, and salt.

4. In a small bowl, whisk together the vegetable oil, apple cider vinegar, almond milk, and vanilla.

5. Add the small bowl / wet ingredients to the large bowl / dry ingredients. Please note, if you utilize Elmhurst the ingredients may become clumpy, so add 1 / 4 C extra of the milk. This will bring the muffin batter to more of a shiny and gelato looking state.

6. Fold in the chocolate chips and set the muffin batter aside.

7. In a medium bowl, combine the gluten free all-purpose flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.

8. Add the vegan margarine to that medium bowl and utilize your hands to toss the ingredients together. This should bring the contents of the bowl into smaller clumps, which is going to make the crisp / crumb topping part of your muffin.

9. Fill the muffin liners with the muffin batter.The batter is stick so I created balls of the batter and made sure they filled the majority of the muffin line. Make sure you push down on the ball so it is flat and fills the tin.

10. Top each matcha muffin with a 1-2 TBSP of the crisp / crumb topping.

11. Bake for 24 minutes - the crisp / crump topping should be a golden brown coloring.

12. Let the pan cool a little and remove the muffins to a wire rack to cool!

13. Enjoy!