20 Delicious Matcha Baking Recipes for Green Tea Lovers

Ready to add a vibrant twist to your baking adventures? Dive into the world of matcha, where the earthy, rich flavors of green tea transform ordinary treats into extraordinary delights. Perfect for home cooks looking to explore new tastes, our roundup of 20 Delicious Matcha Baking Recipes promises to inspire your next kitchen masterpiece. Let's whisk, bake, and savor the green goodness together!

Matcha Green Tea Cupcakes

Absolutely perfect for a refreshing twist on classic cupcakes, these Matcha Green Tea Cupcakes bring a vibrant color and earthy flavor to your dessert table.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/4 tsp salt (fine sea salt blends better)
• 2 tbsp matcha green tea powder (go for ceremonial grade for the best flavor)
• 1/2 cup unsalted butter, room temperature (softened but not melted)
• 3/4 cup granulated sugar (I like to use organic cane sugar)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 cup whole milk (for a richer texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 2 tbsp matcha green tea powder until well combined.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition. Mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Don’t overbake to keep them moist.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Best enjoyed fresh, these cupcakes offer a delicate crumb and a balanced matcha flavor that’s not too bitter. Try them with a dollop of whipped cream or a dusting of extra matcha powder for an Instagram-worthy finish.

Matcha White Chocolate Chip Cookies

Every baker needs a go-to cookie recipe, and these matcha white chocolate chip cookies are it. They’re subtly sweet with a vibrant green hue that makes them stand out.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter creams better)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs (room temp eggs blend smoother)
• 2 tsp vanilla extract (pure extract makes a difference)
• 2 1/4 cups all-purpose flour (sifted for lightness)
• 2 tbsp matcha powder (high-quality for best color and flavor)
• 1 tsp baking soda (freshness is key)
• 1/2 tsp salt (balances the sweetness)
• 1 cup white chocolate chips (I love the creamy contrast)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, then vanilla, mixing well after each.
4. In another bowl, whisk flour, matcha, baking soda, and salt.
5. Gradually add dry ingredients to wet, mixing just until combined.
6. Fold in white chocolate chips evenly.
7. Scoop dough by tablespoons onto sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes until edges are just golden. Tip: Don’t overbake; cookies will firm up as they cool.
9. Let cool on sheets for 5 minutes, then transfer to wire racks. Tip: They’re fragile when warm, so handle with care.
10. Enjoy warm or store in an airtight container. Tip: A sprinkle of sea salt on top elevates the flavors.

How these cookies turn out is pure magic—crisp edges with a chewy center, and the matcha’s earthiness pairs beautifully with sweet white chocolate. Serve them with a cold glass of milk or crumbled over vanilla ice cream for an extra treat.

Matcha Swirl Cheesecake

Tempt your taste buds with this Matcha Swirl Cheesecake, a perfect blend of creamy and earthy flavors. It’s surprisingly simple to make, yet looks impressively elegant.

Ingredients

– 2 cups graham cracker crumbs (I like mine finely ground for a smoother base)
– 1/2 cup unsalted butter, melted (go for the good stuff, it makes a difference)
– 24 oz cream cheese, room temperature (this ensures a lump-free batter)
– 1 cup sugar (granulated works best here)
– 3 large eggs, room temperature (they blend better when not cold)
– 1 tsp vanilla extract (pure vanilla adds depth)
– 1 tbsp matcha powder (high-quality for that vibrant green hue)
– 1/4 cup hot water (to dissolve the matcha smoothly)

Instructions

1. Preheat your oven to 325°F. This low and slow approach prevents cracks.
2. Mix graham cracker crumbs and melted butter until combined. Press firmly into a 9-inch springform pan. Tip: Use a flat-bottomed cup to even out the crust.
3. Bake the crust for 10 minutes. Let it cool while you prepare the filling.
4. Beat cream cheese and sugar until smooth. Tip: Scrape the bowl often to avoid lumps.
5. Add eggs one at a time, then vanilla, mixing well after each addition.
6. Dissolve matcha powder in hot water, then fold half into the batter for a swirl effect.
7. Pour batter over the crust. Dollop remaining matcha mixture on top and swirl with a knife.
8. Bake for 50-55 minutes until the edges are set but the center is slightly wobbly.
9. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent sinking.

Delightfully creamy with a hint of matcha bitterness, this cheesecake is a showstopper. Serve chilled with a dusting of matcha powder for an extra pop of color and flavor.

Matcha Mochi Cake

Got a soft spot for chewy, green tea-infused desserts? This Matcha Mochi Cake hits all the right notes with its unique texture and vibrant flavor.

Ingredients

• 1 cup sweet rice flour (I swear by Mochiko brand for that perfect chew)
• 1/2 cup granulated sugar (adjust if you like it less sweet)
• 1 tbsp matcha powder (go for ceremonial grade for a deeper flavor)
• 1 cup coconut milk (full-fat gives the richest texture)
• 1/4 cup water
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. Grease an 8×8 inch baking pan lightly.
2. In a large bowl, whisk together sweet rice flour, sugar, matcha powder, and salt until no lumps remain.
3. Add coconut milk, water, and vanilla extract to the dry ingredients. Stir until the batter is smooth and evenly green.
4. Pour the batter into the prepared pan. Tap the pan gently on the counter to remove any air bubbles.
5. Bake for 40 minutes, or until the edges pull away from the pan and the top is slightly cracked.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Chewy with a slight crunch on the edges, this cake is a matcha lover’s dream. Serve it with a dusting of matcha powder or a scoop of vanilla ice cream for an extra treat.

Matcha Financiers

Every baker needs a quick, elegant treat in their repertoire, and these Matcha Financiers are just that. They’re subtly sweet, with a vibrant green hue that makes them stand out.

Ingredients

• 1/2 cup unsalted butter, browned and cooled (adds a nutty depth)
• 3/4 cup powdered sugar (sifted to avoid lumps)
• 1/2 cup almond flour (for that perfect crumb)
• 1/4 cup all-purpose flour (keep it light)
• 3 large egg whites, room temp (they whip better)
• 1 tbsp matcha powder (go for ceremonial grade)
• Pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 375°F. Grease a financier mold or mini muffin tin.
2. In a bowl, whisk together powdered sugar, almond flour, all-purpose flour, matcha powder, and salt.
3. Gently fold in the egg whites until just combined. Overmixing deflates the batter.
4. Drizzle in the cooled brown butter, mixing until the batter is smooth and shiny.
5. Fill each mold 3/4 full. Tap the pan to remove air bubbles.
6. Bake for 12-15 minutes, until the edges are golden and tops spring back when touched.
7. Cool in the pan for 5 minutes, then transfer to a wire rack.

Light and airy with a crisp edge, these financiers are a matcha lover’s dream. Serve them with a dusting of powdered sugar or alongside a cup of strong coffee for contrast.

Matcha Madeleines

Every baker needs a quick, elegant treat in their repertoire, and these Matcha Madeleines are just that. They blend the earthy tones of matcha with a buttery, delicate crumb.

Ingredients

• 1/2 cup unsalted butter (I like to brown it slightly for a nuttier flavor)
• 2/3 cup granulated sugar
• 2 large eggs (room temp eggs mix better, trust me)
• 1 cup all-purpose flour
• 1 tbsp matcha powder (go for ceremonial grade for the best color and taste)
• 1/2 tsp baking powder
• Pinch of salt

Instructions

1. Preheat your oven to 375°F. Butter and flour a madeleine pan to prevent sticking.
2. Melt the butter in a small saucepan over medium heat until slightly browned, then let it cool to room temperature.
3. In a bowl, whisk together sugar and eggs until pale and fluffy, about 3 minutes.
4. Sift in flour, matcha, baking powder, and salt. Fold gently to avoid deflating the eggs.
5. Drizzle in the cooled butter, mixing until just combined. Tip: Don’t overmix to keep the madeleines light.
6. Spoon the batter into the prepared pan, filling each mold about 3/4 full.
7. Bake for 10-12 minutes, until the edges are golden and the centers spring back when touched.
8. Let them cool in the pan for 2 minutes, then transfer to a wire rack. Tip: They’re best eaten the same day.

Light and airy with a crisp edge, these madeleines offer a subtle matcha flavor that pairs wonderfully with a cup of tea. For an extra touch, dust them with powdered sugar or dip the ends in melted white chocolate.

Matcha Chocolate Brownies

Lately, I’ve been obsessed with combining matcha and chocolate in desserts. These brownies strike the perfect balance between earthy and sweet.

Ingredients

– 1 cup unsalted butter (I like to use European-style for richer flavor)
– 2 cups granulated sugar
– 4 large eggs (room temperature blends better)
– 1 tsp vanilla extract
– 1/2 cup all-purpose flour
– 1/2 cup cocoa powder (Dutch-processed gives a deeper chocolate taste)
– 2 tbsp matcha powder (culinary grade for the best color and flavor)
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. Melt butter in a microwave-safe bowl in 30-second bursts until fully melted.
3. Whisk sugar into the melted butter until well combined.
4. Add eggs one at a time, whisking after each addition. Stir in vanilla.
5. Sift together flour, cocoa powder, matcha, and salt directly into the wet ingredients.
6. Fold the dry ingredients into the wet until just combined; avoid overmixing.
7. Pour batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 25-30 minutes, until the edges pull away from the pan but the center is still slightly soft.
9. Cool completely in the pan before slicing.
Perfectly fudgy with a crisp top, these brownies are a matcha lover’s dream. Serve slightly warmed with a scoop of vanilla ice cream for contrast.

Matcha Red Bean Buns

Here’s how to make Matcha Red Bean Buns, a perfect blend of earthy matcha and sweet red bean paste. These buns are soft, slightly chewy, and packed with flavor.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp matcha powder (go for ceremonial grade if you can)
• 1/2 cup warm water (around 110°F, just right to activate the yeast)
• 1/4 cup sugar (adjust if your red bean paste is very sweet)
• 1 tsp active dry yeast (check the expiry date to ensure it’s active)
• 1/2 cup red bean paste (homemade or store-bought, both work)
• 1 tbsp vegetable oil (a neutral oil keeps the dough soft)
• 1/4 tsp salt (balances the sweetness perfectly)

Instructions

1. In a large bowl, mix flour, matcha powder, sugar, yeast, and salt.
2. Add warm water and vegetable oil to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
6. Flatten each ball, place 1 tbsp of red bean paste in the center, and seal tightly.
7. Place the buns seam side down on a baking tray lined with parchment paper. Cover and let rise for 30 minutes.
8. Preheat the oven to 350°F. Bake the buns for 15-20 minutes until lightly golden.
9. Let them cool on a wire rack for 5 minutes before serving.

Kneading the dough well is key to achieving that perfect chewiness. These buns are best enjoyed warm, with the matcha’s bitterness balancing the red bean’s sweetness. Try serving them with a dollop of whipped cream for an extra treat.

Matcha Castella Cake

Let’s dive into making a Matcha Castella Cake, a fluffy, subtly sweet Japanese sponge cake with a vibrant green hue.

Ingredients

• 4 large eggs (room temperature for better volume)
• 1 cup granulated sugar (I like to use organic for a cleaner taste)
• 1 cup bread flour (sifted, for that airy texture)
• 2 tbsp matcha powder (go for ceremonial grade for the best flavor)
• 2 tbsp honey (warmed, to mix easily)
• 1/4 cup milk (whole milk makes it richer)
• 1/4 cup unsalted butter (melted, but not hot)

Instructions

1. Preheat your oven to 320°F. Line a loaf pan with parchment paper, leaving overhangs for easy removal.
2. In a large bowl, beat eggs and sugar on high speed until pale and thick, about 5 minutes. The mixture should ribbon when lifted.
3. Sift together bread flour and matcha powder. Gently fold into the egg mixture in three additions to keep the air in.
4. Combine warm honey and milk in a small bowl. Slowly stream into the batter while folding, then add melted butter last.
5. Pour batter into the prepared pan. Drop the pan lightly on the counter to remove large air bubbles.
6. Bake for 40-45 minutes, or until the top springs back when touched. Cover with foil if browning too quickly.
7. Immediately after baking, cover the cake with a damp towel to prevent drying. Cool completely in the pan.

The cake should be moist with a tight crumb, offering a delicate balance of sweetness and matcha’s earthy notes. Serve slightly warmed with a dusting of matcha powder for an extra kick.

Matcha Shortbread Cookies

Let’s dive into making these subtly sweet, earthy matcha shortbread cookies. They’re crisp, buttery, and perfect with tea.

Ingredients

• 1 cup unsalted butter, softened (I like to leave it out overnight for the perfect consistency)
• 1/2 cup powdered sugar (sift it to avoid lumps)
• 2 cups all-purpose flour (for a lighter texture, spoon and level it)
• 2 tbsp matcha powder (go for ceremonial grade for the best flavor)
• 1/4 tsp salt (fine sea salt blends in evenly)

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the butter and powdered sugar together until light and fluffy, about 3 minutes.
3. Sift in the flour, matcha powder, and salt. Mix until just combined to keep the dough tender.
4. Turn the dough onto a lightly floured surface. Roll it into a log about 2 inches in diameter. Wrap in plastic and chill for 30 minutes to firm up.
5. Slice the log into 1/4-inch thick rounds. Place them 1 inch apart on the prepared baking sheet.
6. Bake for 12-15 minutes, until the edges are just starting to turn golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

With a melt-in-your-mouth texture and a vibrant green hue, these cookies are a showstopper. Serve them alongside a dollop of white chocolate ganache for an extra indulgent treat.

Matcha Roll Cake

Unveiling the Matcha Roll Cake, a vibrant, fluffy delight that’s as pleasing to the eye as it is to the palate. Perfect for tea time or as a light dessert, its subtle bitterness balances the sweet cream filling.

Ingredients

• 4 large eggs (room temperature for better volume)
• 3/4 cup granulated sugar (I like to use organic for a cleaner taste)
• 1 cup cake flour (sifted, for that airy texture we love)
• 2 tbsp matcha powder (high-quality makes all the difference)
• 1/4 cup whole milk (warmed slightly to blend smoothly)
• 1/2 tsp vanilla extract (pure, for that unmistakable aroma)
• 1 cup heavy cream (chilled, for whipping to stiff peaks)
• 2 tbsp powdered sugar (for sweetening the cream just right)

Instructions

1. Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, beat eggs and granulated sugar on high speed until pale and thick, about 5 minutes. Tip: The mixture should ribbon when lifted.
3. Sift together cake flour and matcha powder. Gently fold into the egg mixture in three additions, being careful not to deflate.
4. Stir in warm milk and vanilla extract until just combined. Pour batter into prepared pan, smoothing the top.
5. Bake for 12-15 minutes, until the cake springs back when lightly touched. Tip: Avoid overbaking to keep it rollable.
6. Immediately invert the cake onto a clean towel dusted with powdered sugar. Peel off parchment paper.
7. Starting from a short end, roll the cake with the towel. Cool completely on a wire rack, seam side down.
8. While the cake cools, whip heavy cream and powdered sugar to stiff peaks. Unroll the cake, spread cream evenly, then re-roll without the towel.
9. Chill for at least 1 hour before slicing. Tip: Use a serrated knife for clean cuts.

Just as you’d hope, the Matcha Roll Cake is light, with a delicate crumb and a creamy center. Serve it with a dusting of matcha powder or alongside fresh berries for a pop of color and freshness.

Matcha Tiramisu

You’ve likely seen tiramisu in countless forms, but matcha tiramisu? It’s a game-changer. This version swaps coffee for vibrant matcha, offering a fresh twist on the classic.

Ingredients

• 1 1/2 cups heavy cream (chilled works best for whipping)
• 3/4 cup mascarpone cheese (room temp blends smoother)
• 1/2 cup granulated sugar (I like mine slightly less sweet)
• 1 tbsp matcha powder (go for ceremonial grade for the best flavor)
• 1 cup water (hot, but not boiling, to dissolve matcha)
• 24 ladyfingers (crisp, not soft ones, hold up better)
• Extra matcha powder for dusting (because presentation matters)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. Tip: Chill your bowl and whisk first for quicker whipping.
2. Add mascarpone and sugar to the whipped cream. Fold gently until combined. Overmixing can deflate the cream.
3. Dissolve matcha powder in hot water. Let it cool to room temp. Tip: Sift matcha to avoid lumps.
4. Quickly dip each ladyfinger into the matcha mixture. Don’t soak—just a quick dip to avoid sogginess.
5. Layer half the dipped ladyfingers in the bottom of an 8×8 inch dish.
6. Spread half the cream mixture over the ladyfingers. Smooth the top with a spatula.
7. Repeat layers with remaining ladyfingers and cream mixture.
8. Chill for at least 4 hours, preferably overnight. Tip: Cover with plastic wrap to prevent fridge smells.
9. Before serving, dust with extra matcha powder for a vibrant finish.

Every bite of this matcha tiramisu is creamy with a hint of bitterness from the matcha. Serve it with a side of fresh berries to cut through the richness.

Matcha Pancakes

Just when you thought pancakes couldn’t get any better, matcha pancakes come along. These fluffy, vibrant green stacks are a game-changer for your breakfast routine.

Ingredients

– 1 cup all-purpose flour (I swear by King Arthur for consistent results)
– 2 tbsp matcha powder (go for ceremonial grade for the best flavor)
– 2 tbsp sugar (I like mine just sweet enough)
– 1 tsp baking powder (aluminum-free makes a difference)
– 1/2 tsp salt (sea salt adds a nice touch)
– 1 cup milk (whole milk for richness, but any works)
– 1 large egg (room temp eggs blend smoother)
– 2 tbsp unsalted butter, melted (plus extra for the pan)
– 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Whisk together flour, matcha, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat the milk, egg, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry. Stir until just combined; lumps are okay.
4. Heat a non-stick pan over medium heat. Brush with butter.
5. Pour 1/4 cup batter per pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully. Cook until golden underneath, about 1 more minute.
7. Repeat with remaining batter, adding butter to the pan as needed.
Serve these matcha pancakes warm. The earthy matcha pairs perfectly with a drizzle of honey or a dollop of whipped cream. For an extra treat, layer with sliced bananas between each pancake.

Matcha Chiffon Cake

Just when you thought matcha couldn’t get any better, here comes a Matcha Chiffon Cake that’s as light as air. Perfect for tea time or a sweet ending to any meal.

Ingredients

• 1 1/2 cups cake flour – sifted, for that ultra-fine texture.
• 1 tbsp matcha powder – go for ceremonial grade; it makes all the difference.
• 3/4 cup sugar – I like to use superfine sugar to ensure it dissolves completely.
• 1/2 cup water – room temperature, to blend smoothly with the matcha.
• 1/4 cup vegetable oil – a neutral oil keeps the cake light.
• 5 large eggs – separated, and yes, room temp eggs whip up better.
• 1 tsp cream of tartar – for stabilizing those egg whites to stiff peaks.

Instructions

1. Preheat your oven to 325°F. A steady, moderate heat is key for chiffon cakes.
2. In a large bowl, whisk together cake flour, matcha powder, and half the sugar. Tip: Sift the matcha to avoid lumps.
3. Make a well in the center; add water, oil, and egg yolks. Whisk until smooth. The batter should be vibrant and thick.
4. In another bowl, beat egg whites with cream of tartar until frothy. Gradually add remaining sugar, beating to stiff peaks. Tip: Ensure no yolk mixes in; fats prevent whites from peaking.
5. Gently fold whites into the matcha mixture in thirds. Keep it light to maintain air. Tip: Use a spatula and cut through the center, folding over.
6. Pour into an ungreased tube pan. Smooth the top. Bake for 55 minutes, or until the top springs back when touched.
7. Invert the pan immediately to cool. This prevents the cake from collapsing.
8. Once cool, run a knife around the edges to release. Serve as is or with a dusting of matcha.

Notably, this cake boasts a delicate crumb and a subtle matcha flavor that’s not overpowering. Try serving slices with fresh berries for a contrast in taste and texture.

Matcha Macarons

Gathering the perfect Matcha Macarons starts with precision and patience. These delicate treats blend the earthy tones of matcha with the sweetness of a classic macaron, creating a balance that’s hard to resist.

Ingredients

– 1 cup almond flour (sifted, for that smooth texture)
– 1 3/4 cups powdered sugar (because granulated just won’t do)
– 3 large egg whites (room temperature, they whip better)
– 1/4 cup granulated sugar (for that slight crunch)
– 1 tbsp matcha powder (high-quality makes all the difference)
– 1/2 tsp vanilla extract (my secret to depth of flavor)
– A pinch of salt (to elevate all flavors)

Instructions

1. Preheat your oven to 300°F. Line two baking sheets with parchment paper.
2. Sift together almond flour, powdered sugar, and matcha powder twice to ensure no lumps.
3. In a clean bowl, beat egg whites on medium speed until foamy. Add salt.
4. Gradually add granulated sugar, then increase speed to high. Beat until stiff peaks form.
5. Gently fold in the vanilla extract.
6. Add the dry ingredients to the egg whites in three batches, folding carefully to keep the air in.
7. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared sheets.
8. Tap the sheets firmly on the counter to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes until a skin forms.
10. Bake for 18 minutes, rotating the sheets halfway through.
11. Cool completely on the sheets before filling.
Yield: The macarons should have a crisp shell with a chewy interior, perfect with a dollop of white chocolate ganache. You’ll love the vibrant green against a stark white plate.

Matcha Bread Pudding

Let’s dive into making Matcha Bread Pudding, a twist on the classic that’s both comforting and vibrant. This recipe balances the earthy tones of matcha with the sweet, custardy base you love.

Ingredients

• 4 cups stale brioche, cubed (stale bread absorbs better)
• 2 cups whole milk (for richness)
• 1 cup heavy cream (makes it luxuriously creamy)
• 3 large eggs (I prefer room temp for smoother mixing)
• 1/2 cup granulated sugar (adjust if you like it less sweet)
• 2 tbsp matcha powder (high-quality for vibrant color and flavor)
• 1 tsp vanilla extract (pure is my go-to)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together milk, cream, eggs, sugar, matcha powder, vanilla, and salt until smooth. Tip: Sift matcha to avoid lumps.
3. Add brioche cubes to the bowl, pressing down to submerge. Let sit for 15 minutes so bread soaks up the custard. Tip: Stir halfway for even absorption.
4. Transfer mixture to the prepared dish, spreading evenly. Bake for 45 minutes until set and slightly puffed. Tip: Cover with foil if top browns too quickly.
5. Let cool for 10 minutes before serving. It’s perfect warm, with a dusting of matcha or whipped cream on top.

Great texture contrasts the creamy interior with slightly crispy edges. The matcha offers a subtle bitterness that pairs well with the sweet custard. Try serving with fresh berries for a pop of color and acidity.

Matcha Opera Cake

Opera cake meets matcha in this elegant, layered dessert that’s as visually stunning as it is delicious. Perfect for those who appreciate a balance of sweetness and earthy tones.

Ingredients

– 1 cup all-purpose flour (I sift mine twice for extra fluffiness)
– 1/2 cup unsalted butter, softened (room temp blends smoother)
– 3/4 cup granulated sugar (for just the right sweetness)
– 4 large eggs (room temp eggs incorporate better)
– 2 tbsp matcha powder (go for ceremonial grade for the best flavor)
– 1/2 cup heavy cream (chilled whips up faster)
– 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhangs for easy removal.
2. In a bowl, cream together butter and sugar until light and fluffy. Tip: Scrape the bowl sides to ensure even mixing.
3. Add eggs one at a time, beating well after each addition. Room temp eggs prevent the batter from curdling.
4. Sift in flour and matcha powder, folding gently to keep the air in the batter. Tip: Use a spatula for a lighter fold.
5. Pour the batter into the prepared pan, smoothing the top. Bake for 25 minutes or until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Whip heavy cream and vanilla to stiff peaks. Chill until ready to use.
8. Slice the cooled cake horizontally into three layers. Spread whipped cream between each layer.
9. Dust the top with matcha powder before serving. Tip: Use a fine-mesh sieve for an even dusting.

Just as impressive as it is delicious, this Matcha Opera Cake boasts layers of moist cake and creamy filling. Serve it with a side of fresh berries to cut through the richness.

Matcha Coconut Bars

Baking these Matcha Coconut Bars is a breeze, and they’re a hit at any gathering. The vibrant green hue and tropical flavor make them stand out.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for a lighter texture)
• 1/2 cup unsalted butter, melted (extra virgin olive oil can be a fun substitute)
• 1/4 cup granulated sugar (adjust if you prefer less sweetness)
• 2 tbsp matcha powder (go for ceremonial grade for the best flavor)
• 1/2 cup shredded coconut (toasted adds a nice crunch)
• 1 large egg (room temp blends smoother)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix the melted butter and sugar until well combined. Tip: Ensure the butter isn’t too hot to avoid cooking the egg.
3. Add the egg to the butter mixture, whisking quickly to incorporate fully.
4. Sift in the flour, matcha powder, and salt. Stir until just combined. Tip: Overmixing can lead to tough bars.
5. Fold in the shredded coconut gently.
6. Spread the batter evenly in the prepared pan. Tip: Use a spatula dipped in water to smooth the top without sticking.
7. Bake for 20-25 minutes, or until the edges are lightly golden. A toothpick should come out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

So these bars are delightfully chewy with a crisp edge. The matcha offers a subtle bitterness that pairs perfectly with the sweet coconut. Try serving them with a dollop of whipped cream for an extra treat.

Matcha Banana Bread

Unbelievably moist and subtly earthy, this Matcha Banana Bread is a twist on the classic that’s both comforting and invigorating.

Ingredients

• 3 ripe bananas (the spottier, the sweeter)
• 1/2 cup unsalted butter, melted (I like to brown it slightly for depth)
• 3/4 cup granulated sugar (adjust if your bananas are very sweet)
• 2 large eggs (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 2 tbsp matcha powder (culinary grade for the best color and flavor)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Whisk in the melted butter, sugar, eggs, and vanilla extract until well combined.
4. Sift in the flour, matcha powder, baking soda, and salt. Fold gently to avoid overmixing.
5. Pour the batter into the prepared pan. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.

Rich with banana flavor and a hint of matcha, this bread is perfect toasted with a smear of butter. The crumb is tender, and the edges are just crisp enough to contrast the soft interior.

Matcha Cream Puffs

Vibrant and velvety, these matcha cream puffs are a modern twist on a classic dessert. Perfect for tea time or as a sweet finish to any meal.

Ingredients

• 1 cup water (I find filtered water makes the dough smoother)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 4 large eggs (room temperature eggs incorporate better)
• 1 tbsp matcha powder (high-quality for that vibrant color and flavor)
• 1 cup heavy cream (chilled for whipping)
• 1/4 cup powdered sugar (plus extra for dusting)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
3. Reduce heat to low. Add flour all at once. Stir vigorously until the mixture forms a ball.
4. Remove from heat. Let cool for 2 minutes. Tip: Cooling prevents eggs from cooking when added.
5. Add eggs one at a time, beating well after each addition. The dough should be shiny and smooth.
6. Transfer dough to a piping bag fitted with a large round tip. Pipe 1.5-inch mounds onto the prepared sheet.
7. Bake for 25 minutes, or until puffs are golden and firm. Do not open the oven door early.
8. While puffs cool, whip heavy cream with powdered sugar and matcha until stiff peaks form.
9. Cut puffs in half horizontally. Fill with matcha cream. Dust with powdered sugar before serving. Tip: Serve immediately for the best texture.

Creamy and airy, these puffs offer a delightful contrast between the crisp shell and the soft filling. For an extra touch, drizzle with white chocolate or serve alongside fresh berries.

Conclusion

You’ve just discovered a treasure trove of matcha magic with our 20 Delicious Matcha Baking Recipes! Perfect for green tea enthusiasts looking to add a vibrant twist to their baking. We’d love for you to dive into these recipes, share which ones become your favorites in the comments, and spread the matcha love by pinning this article on Pinterest. Happy baking!

Bella Bacinos