These matcha baked doughnuts are a delightful twist on a classic treat, blending earthy matcha with a soft, pillowy texture.
In just 30 minutes, you can whip up a batch that’s both indulgent and subtly energizing, thanks to the vibrant green tea flavor. Each bite offers a perfect balance of sweetness and a hint of bitterness, making them irresistible yet refined.
With a tender crumb and a light glaze, these doughnuts are a feast for the senses—visually stunning and utterly satisfying.
The matcha not only adds a unique flavor but also a boost of antioxidants, making them a guilt-free indulgence. Perfect for breakfast or an afternoon pick-me-up, they’re sure to become a favorite in your baking repertoire.
Ingredients for Matcha Baked Doughnuts
- ¼ cup melted coconut oil (can substitute with melted butter)
- ⅓ cup cane sugar (or granulated sugar)
- 1 large egg
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon matcha powder (adjust for stronger or milder flavor)
- ⅛ teaspoon nutmeg (optional, for added warmth)
- Heaping ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ½ cup almond milk (or any milk of choice)
Decorating Options
- Matcha Glaze: ½ cup powdered sugar, ⅛ to ¼ teaspoon matcha powder, 1 tablespoon almond milk
- Matcha Cane Sugar: ½ cup cane sugar, ¼ to ½ teaspoon matcha powder, ⅓ cup melted coconut oil
- Matcha Powdered Sugar: ½ cup powdered sugar, ¼ to ½ teaspoon matcha powder
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a standard 6-hole doughnut pan.
- In a medium bowl, whisk together the melted coconut oil and cane sugar until combined. Add the egg and whisk again.
- Add the baking powder, baking soda, matcha powder, nutmeg, sea salt, and vanilla. Whisk until fully incorporated.
- Alternately add the flour and almond milk, starting with the flour, and mix until the batter is thick and smooth. A spatula drawn through the batter should leave an indentation.
- Spoon the batter into the prepared doughnut pan. The batter will be thick and sticky, so spread it evenly.
- Bake for 10 minutes, or until the doughnuts spring back when lightly touched. Remove from the oven and let sit in the pan for 5 to 10 minutes.
- Transfer the doughnuts to a wire rack to cool completely.
Decorating Instructions
- Matcha Glaze: Whisk powdered sugar and matcha powder in a small bowl. Add almond milk and whisk until smooth. Dip each doughnut into the glaze, letting excess drip off.
- Matcha Cane Sugar: Mix cane sugar and matcha powder in a bowl. Dip both sides of each doughnut into melted coconut oil, then into the sugar mixture to coat.
- Matcha Powdered Sugar: Mix powdered sugar and matcha powder in a bowl. Dip both sides of each doughnut into the mixture, tapping off excess.
Perfect Pairings: Serving Suggestions
These Matcha Baked Doughnuts are delightful on their own, but they shine even brighter with a few thoughtful pairings. Serve them alongside a cup of hot green tea or a creamy matcha latte to enhance the earthy flavors. For a refreshing contrast, add a side of fresh berries or a dollop of whipped coconut cream. They’re also perfect for brunch alongside a savory dish like scrambled eggs or avocado toast.
Keep Them Fresh: Storage and Reheating Tips
To maintain their texture, store the doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. To reheat, pop them in the oven at 350°F for 5-7 minutes or microwave for 10-15 seconds. If glazed, let them come to room temperature before enjoying for the best consistency.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the matcha powder for cocoa powder to create chocolate doughnuts, or add a teaspoon of lemon zest for a citrusy twist. For a nutty flavor, replace the almond milk with cashew or oat milk. You can also experiment with toppings—try a drizzle of dark chocolate or a sprinkle of toasted sesame seeds for a unique touch.
Doughnut Pan Pro Tips: Equipment Guidance
If you don’t have a doughnut pan, don’t worry! You can use a muffin tin to make matcha “doughnut holes” instead.
Just reduce the baking time to 8-9 minutes. For easy batter transfer, use a piping bag or a ziplock bag with the corner snipped off to fill the pan neatly. Lightly greasing the pan ensures the doughnuts release smoothly after baking.
Matcha Magic: Special Notes
When working with matcha powder, opt for culinary-grade matcha for the best flavor and color. Sift the matcha before adding it to the batter to avoid clumps.
If you prefer a stronger matcha taste, increase the amount to 1 teaspoon. Remember, matcha is sensitive to heat, so avoid overbaking to preserve its vibrant green hue and delicate flavor.
Matcha Baked Doughnuts
Ingredients
Doughnut Batter
- 1/4 cup melted coconut oil
- 1/3 cup cane sugar
- 1 large egg
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon matcha powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon sea salt heaping
- 1/2 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1/2 cup almond milk
Decorating Option 1: Matcha Glaze
- 1/2 cup powdered sugar
- 1/8 to 1/4 teaspoon matcha powder depending on desired green color
- 1 tablespoon almond milk
Decorating Option 2: Matcha Cane Sugar
- 1/2 cup cane sugar
- 1/4 to 1/2 teaspoon matcha powder depending on desired green color
- 1/3 cup melted coconut oil
Decorating Option 3: Matcha Powdered Sugar
- 1/2 cup powdered sugar
- 1/4 to 1/2 teaspoon matcha powder depending on desired green color
Instructions
- Preheat the oven to 425°F and lightly grease one standard 6-hole doughnut pan.
- In a medium bowl, whisk together the coconut oil and sugar. Add the egg and whisk to combine. Add the baking powder, baking soda, matcha powder, nutmeg, salt, and vanilla and whisk to combine.
- Alternately add the flour and the milk, beginning with the flour, until thoroughly combined. The batter will be thick, and a spatula drawn through the batter should leave an indentation.
- Spoon the batter into the doughnut pan (it will be thick and sticky). Bake for 10 minutes. Remove from the oven and let sit for 5 to 10 minutes before removing from the pan. Remove from the pan and place on a wire rack to continue cooling.
- Make your desired decorating option:
- Matcha Glaze: In a small doughnut-sized bowl, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth. Dip each doughnut in the glaze and let the excess glaze drip off.
- Matcha Cane Sugar: In a small doughnut-sized bowl, mix the cane sugar and matcha powder. Add the melted coconut oil to a separate bowl and dip both sides of each doughnut first into the coconut oil, and then into the sugar mixture. The coconut oil helps the sugar adhere and it also produces the most fried-doughnut-like taste.
- Matcha Powdered Sugar: In a small doughnut-sized bowl, mix together the powdered sugar and matcha powder. Dip both sides of each doughnut into the sugar, tapping off any excess.