Matcha Almond Muffins
When the Pandemic started in 2020, I was living in Portland, Oregon (aka. the city for all things craft coffee shops and tea houses). It was not that big of a jump for me to be working from home at the time, but what I didn’t realize is how much I would miss my favorite neighborhood coffee shops.
Beyond the delicious drinks my favorite spots served up, I missed the brisk walks down the street to journey to these spots, the short exchanges of conversation with the baristas, the silent energy between two people who don’t really know each other but cross paths. I missed the smell of baked goods and roasted coffee beans that I didn’t have to prepare for myself. I missed the feel of the textured ceramic mugs, warm against my palms. I missed the small joy that the art of steamed milk can bring. A flower or a heart to mark my experience before I took my first sip of a drink.
A matcha latte from a local Portland shop with a strong sustainability mission and Brazilian family roots, Nossa Familia Coffee.
So, during the pandemic — in response to missing the comfort my favorite cafes brought me — I got creative. That is, I re-created some of the things I loved and missed. I found joy in making myself matcha lattes a few mornings out of the week. It felt “crafty” and special, and it was actually quite easy with the right ingredients.
Scheming on something new to bake, too, one day I looked at what I already had in my pantry and figured why not infuse my breakfast with even more matcha? And so these Matcha Almond Muffins were born. Perfect for any matcha lover, they are a twist on a classic sour cream muffin (instead using Greek Yogurt for a perfectly cakey, moist texture). I was pleased to find the earthy matcha tea was complimented perfectly with a hint of almond in the batter and sweet glaze for a subtle fruity and woody flavor note. These muffins are a perfect breakfast treat to be enjoyed with coffee or a steamy matcha latte for an extra matcha-y morning experience.
THE aforementioned Matcha Almond Muffins.
Matcha Almond Muffins
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 tbs matcha green tea powder
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup granulated sugar
- 1/2 cup coconut oil, melted (or sub vegetable oil)
- 1 cup plain greek yogurt
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup powdered sugar
- 3-4 tbs almondmilk
Instructions:
- Pre-heat oven to 400 degrees F, and coat a 12-cup muffin tin with cooking spray and/or line with paper liners.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar. Beat on medium high until light and fluffy, for about 2-3 minutes. Scrape the sides of the bowl as necessary.
- Reduce the speed of the mixer to low and add the eggs one at a time, until each is incorporated.
- Scrape down the bowl and add the yogurt and extracts, and beat on low until just combined.
- Remove the mixing bowl from the stand and slowly fold in the dry ingredient mixture, using a spatula. Scrape down the bottom and the sides of the bowl, mixing only until all ingredients are combined, being careful not to over-mix. Note: batter will be thick.
- Use a large cookie scoop to fill the muffin cups evenly, filling each liner with about 3 heaping tablespoons of batter. Each muffin cup should be about 3/4 full.
- Bake in the center of the oven for 16 to 18 minutes, or until the muffins are lightly browned around the edges and a toothpick inserted into the center of a muffin comes out clean, or with a few crumbs attached.
- Cool muffins on a wire rack for at least 10 minutes before removing from the pan.
- While the muffins cool, prepare the glaze by placing the powdered sugar in a medium bowl. Slowly whisk in the and almond milk, one tablespoon at a time to make a smooth, pour-able glaze.
- Once muffins have cooled, drizzle glaze to coat as desired and serve warm or at room temperature.
Notes:
Cilantro Asian-Style Pesto and Rice Noodles
Hearty bowl of Cilantro Asian-Style Pesto Noodles topped with chopped nuts and sliced radishes.
Cooking is a huge form of self-care and creativity for me, but still it can be hard sometimes to find the motivation to whip out all the ingredients, equipment, and, of course, time. I love cooking, but most week nights I just want a simple, yet satisfying meal that comes together in about 30 minutes or less. Enter in this new weeknight favorite of mine: Cilantro Asian-Style Pesto Noodles. This twist on classic Italian pesto was inspired by a dish I had at an amazing Asian-fusion restaurant in Austin called Bar Peached. The Bar Peached rendition was a Pesto Udon with Thai Basil Pesto, and it was so good I am still drooling over it years later. I used that as my inspiration here and adapted the Simply Whisked cilantro peanut pesto to make my own divine creation shared with you below.
In my version, I use thick pad thai rice noodles to soak up the perfectly light and refreshing pesto. The cilantro in the sauce provides a bright and herbaceous element perfect for spring cooking (or any time of the year, really), and the sodium from the soy sauce paired with the acidity from the lime juice make this pesto packed full of flavor. Plus, there is no cheese required in this pesto re-mix, so this recipe is also vegan.
I love versatile recipes that come together with ingredients already in my kitchen pantry, as well as those in which ingredients can easily be swapped out for others. For this dish pictured below, I only had cashews on hand, but other nuts like peanuts, pine nuts, or almonds will work well too. Lastly, be sure to top with red radishes, as well as extra chopped cilantro and nuts, for a little extra color and texture. This recipe can be served as a side or enjoyed on it’s own with stir-fried protein, baked tofu, and/or vegetables.
Cilantro Asian-Style Pesto and Rice Noodles
Ingredients:
- 8-9oz rice noodles
- 1 cup cilantro
- 1/3 cup cashews or peanuts
- 1/4 cup lime juice
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/2 tablespoon brown sugar
- 1/4-1/2 teaspoon crushed red pepper
- 2 cloves (or 1 teaspoon ground) garlic
- 1 teaspoon ground ginger
- Sliced red radishes
- Chopped cilantro
- Chopped nuts
Instructions:
- Cook rice noodles according to package instructions.
- In a food processor, add all other ingredients and blend until smooth.
- Toss rice noodles with sauce, and serve with extra nuts, chopped cilantro, and sliced red radishes.
Notes:
Rosemary Olive Oil Savory Granola
Bowl of Greek yogurt topped with chia seeds, honey, sliced bananas, and the star of the show: Rosemary Olive Oil Granola. You’re welcome.
When it comes to breakfast, I prefer something sweet, but not overwhelmingly so. To satisfy my cravings, I adapted my favorite homemade granola recipe from Cookie and Kate to create a savory twist on a sweet breakfast classic: Rosemary Olive Oil Savory Granola. I incorporate olive oil and honey, and swap the cinnamon and vanilla in the original recipe for two tablespoons of dried rosemary for a nice savory-sweet balance. Rosemary’s lemony-pine and somewhat woody flavor becomes deliciously pronounced and toasted when baked in this bed of oats, nuts, and seeds.
Rosemary is one of my favorite spices to use when I’m craving something sweet and savory. It pairs wonderfully with olive oil and also lemon in baked goods. I was first introduced to this heavenly combination when I made Smitten Kitchen’s Rosemary Olive Oil Shortbread with Chocolate Chunks. Besides being absolutely delicious, this homemade savory granola is so easy and way better than the packaged stuff. It comes together in less than 30 minutes including prep and baking time, and includes wholesome, healthy ingredients. Plus, you can customize the ingredients and mix-ins to your liking or based on what you have in your pantry. In this version, I added in salted pepitas and chopped walnuts. I have also added coconut and cranberries to sweeter versions of this recipe in the past, as well.
Pro-tip: When making this savory granola recipe, be sure to use the full 1/2 cup of both olive oil and honey called for, as it really helps build the desired texture, yielding the perfect bites of crispy clusters with slightly soft centers. To further guarantee your clusters, make sure to press down the granola with a spatula prior to baking, and also after mixing the granola halfway through the baking process. Lastly, after your savory granola comes out of the oven you must hold off on snacking (sigh), and let it sit for at least 45 minutes so that it can solidify and cool down before breaking it into pieces. Happy baking for breakfast!
Rosemary Olive Oil Granola
Ingredients:
- 4 cups old-fashioned oats
- 1 cup walnut pieces
- 1/2 cup salted pepitas or pumpkin seeds
- 1 teaspoon fine sea salt
- 2 tablespoons dried rosemary
- 1/2 cup olive oil
- 1/2 cup honey
Instructions:
- Preheat oven to 350 degrees F, and line a large sheet pan with parchment paper.
- In a large mixing bowl, combine the oats, nuts, seeds, salt, and rosemary.
- Add the olive oil and honey, and mix well until the dry ingredients are completely coated.
- Transfer granola mixture to the parchment-lined sheet pan, and press it down firmly into the pan to form an even layer using the back of a spatula.
- Bake in the center of the oven for 23-25 minutes or until golden brown, mixing the blend halfway through and pressing the stirred granola down firmly again before returning to the oven.
- After removing from the oven, let the granola sit for at least 45 minutes.
- After it has cooled, use your hands or a wooden spoon to break the granola into chunks.
- Transfer granola to an airtight container for ambient storage, or freeze for up to 3 months.