Easy Vegan Matcha Muffins

Instructions

1. Preheat your oven to 350°F (180°C), then line a standard-sized muffin pan with 10 liners.
2. Sift flour, sugar, matcha, baking powder, and salt together into a medium mixing bowl, then whisk to combine.
3. Separately, using a large measuring cup or a small mixing bowl, mix together almond milk, vinegar, sunflower oil, and vanilla extract.
4. Add your wet mixture to the dry ingredients, then mix until the batter is just combined. It should be lumpy, but you shouldn't be able to see any dry flour. For the best texture, avoid over-mixing (see the photo for the correct texture).
5. Scoop the batter equally into the 10 liners, filling each one to just under the top of the liner. (I prefer to weigh my batter, and I use about 80 to 82 grams of batter in each liner).
6. Bake the muffins in your preheated oven for 21 to 23 minutes, until an inserted toothpick comes out clean without batter or crumbs. Add another 2 to 3 minutes if your muffins don't pass the toothpick test.
7. Place the pan with the muffins on a wire rack to cool for 5 to 10 minutes, then take them out of the pan to finish cooling directly on the wire rack.
8. In a small mixing bowl, whisk the vanilla icing ingredients (almond milk, vanilla, salt, and powdered sugar) until it's smooth. You can add more almond milk or powdered sugar if your icing is too thick or too thin. It should be thick enough to hold its shape, but thin enough to be drizzled over the muffins.
9. Add the icing to a squeeze bottle with a medium tip, then drizzle the icing over the muffins.

For the most accurate flour measurement, switch to metric and weigh your flour. If you don't have a kitchen scale, be sure to spoon the flour into the measuring cup before leveling it off; don't scoop the cup into the flour.