Looking to mix a little caffeine-free green energy with dessert? Matcha donuts are soft, lightly sweetened, and infused with earthy matcha flavor, giving you a treat that’s both unique and indulgent. Baking them at home is surprisingly simple, and the vibrant green color makes them fun and Instagram-worthy. These donuts are perfect for brunch, snack time, or anytime you want a twist on classic donuts. Each bite is soft, flavorful, and lightly sweet, making Matcha donuts a standout for anyone who loves matcha or wants a creative, cozy treat.
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Why You’ll Love This Matcha Donuts
These donuts combine earthy matcha flavor with a tender, sweet bite that’s unique and refreshing.
- Light, airy texture that’s soft and delicate
- Subtle green tea flavor balances sweetness
- Can be glazed or dusted for presentation
- Perfect for brunch, tea time, or special occasions
- A sophisticated twist on classic donuts
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Ingredients
Donut Dough Ingredients
- All-purpose flour: Provides structure while allowing the donuts to remain tender.
- Granulated sugar: Sweetens the dough and balances the slight bitterness of matcha powder.
- Eggs: Contribute structure, richness, and help the donuts rise properly while maintaining a soft texture.
- Butter or neutral oil: Adds richness, moisture, and a tender crumb.
- Baking powder: Leavens the donuts, helping them rise and become light and airy.
- Salt: Balances sweetness and enhances the flavor of the matcha.
- Matcha powder: Provides the distinctive grassy, slightly bitter flavor of green tea while imparting a vibrant green color.
- Vanilla extract (optional): Adds warmth and balances the earthy tones of the matcha.
- Milk or plant-based milk: Adds moisture and helps bind the dough.
Glaze or Frosting Ingredients
- Powdered sugar: Forms a smooth, sweet glaze.
- Milk or cream: Adjusts glaze consistency for easy spreading or drizzling.
- Matcha powder: Reinforces the green tea flavor in the glaze and creates a visually striking topping.
- Vanilla extract (optional): Adds depth to the sweetness and complements the earthy matcha flavor.
Tips To Get Your Recipe Right
- Sift the Matcha: Always pass your matcha through a fine-mesh sieve into the dry ingredients. This prevents clumps that can create bitter pockets in the donuts.
- Use the Right Grade: Ceremonial grade gives the brightest green and delicate flavor; Culinary grade works for a stronger, more robust taste but slightly duller color.
- Room-Temperature Wet Ingredients: Cold almond milk or eggs will cause melted coconut oil to solidify into lumps, giving an uneven batter. Ensure all wet ingredients are at room temperature for a smooth mix.
- Gentle Mixing: The batter is thick—stir only until the flour is hydrated. Over-mixing develops gluten and makes the donuts rubbery rather than tender.
- Prevent Over-Browning: Bake at 425°F and check at 10 minutes. To protect color, place an empty sheet pan beneath the donut pan to shield the matcha from direct heat, preserving that vivid green while keeping the donuts tender.
Storage Tips
- Store in a covered container at room temperature for 1–2 days.
- Frosted or glazed donuts should be kept cool to preserve the matcha flavor. Refrigerate only if frosting is dairy-based.
- Freeze unfrosted donuts for up to 2 months; glazed donuts should be flash-frozen.
FAQs
Why does my matcha taste grassy or overly bitter?
Matcha flavor is highly dependent on quality and quantity. If it tastes like hay, you may be using a lower-quality Culinary Grade that has oxidized. For a sweeter, smoother profile, switch to Ceremonial Grade. Additionally, ensure you aren’t using more than the recipe calls for; because matcha is a whole ground leaf, a little goes a long way.
Can I replace the coconut oil with a different fat?
Yes. You can swap the coconut oil for melted unsalted butter or a neutral vegetable oil (like avocado or grapeseed). Note that butter will add a rich, dairy note that complements the tea, while neutral oils will let the matcha flavor shine more purely. Avoid olive oil, as its strong peppery notes can clash with the tea.
Why didn’t my donuts turn out vibrant green?
The most common reason for a dull or brownish color is oxidation or over-baking. Matcha is sensitive to light and high heat. Make sure your matcha powder is fresh (it should be electric green, not olive). If your oven runs hot, the exterior of the donut may brown; try placing a baking sheet on the lower rack to shield the donut pan from direct heat.
My batter is extremely thick—is that normal?
Absolutely. Unlike a runny pancake batter, this mixture should be dense and sticky. It should be thick enough that if you draw a line through it with a spoon, the indentation remains. This thickness is what gives the donut its sturdy, cake-shop crumb and prevents it from falling apart when you dip it in the glaze or oil.
How do I get a perfectly smooth glaze without green spots?
Matcha is hydrophobic, meaning it doesn’t like to mix with liquids and tends to clump. To get a professional, spot-free glaze, always sift the matcha into the powdered sugar before adding the milk. Whisking the two dry powders together first ensures the tea particles are separated before they ever touch the liquid.
Matcha Donuts
6
Donuts45
minutes30
minutesThese matcha donuts are vibrant, slightly bitter, and paired with a sweet glaze for balance.
Ingredients
- For The Donut
1 ⅓ cups All-purpose flour
½ cup Almond milk
⅓ cup Cane sugar
¼ cup Melted coconut oil
1 large Egg
¾ teaspoon Baking powder
½ teaspoon Matcha powder
½ teaspoon Vanilla
Heaping ¼ teaspoon Sea salt
⅛ teaspoon Baking soda
⅛ teaspoon Nutmeg
- Decorating Options
Option 1: Matcha Glaze
½ cup Powdered sugar
1 tablespoon Almond milk
⅛ to ¼ teaspoon Matcha powder
- Option 2: Matcha Cane Sugar
½ cup Cane sugar
⅓ cup Melted coconut oil (for dipping before the sugar)
¼ to ½ teaspoon Matcha powder
- Option 3: Matcha Powdered Sugar
½ cup Powdered sugar
¼ to ½ teaspoon Matcha powder
Directions
- Crank your oven up to 425°F (218°C). This high temperature helps the donuts spring up quickly for a better shape. Lightly coat a standard 6-slot donut pan with oil or non-stick spray to ensure easy removal.
- In a medium mixing bowl, whisk the melted coconut oil and cane sugar together. Add the egg and whisk until smooth. Stir in the baking powder, baking soda, matcha, nutmeg, salt, and vanilla. Whisk thoroughly to ensure the matcha is fully integrated and there are no tiny green clumps.
- Begin adding the flour and almond milk in alternating batches, starting with a portion of the flour. Continue mixing until the batter is uniform. It will be quite dense and sticky—if you run a spatula through it, the path it leaves should stay visible for a moment.
- Since the batter is thick, use a spoon to transfer it into the donut molds. Bake for 10 minutes.
- Let the donuts rest in the pan for 5 to 10 minutes to set. Afterward, gently flip them onto a wire rack to finish cooling completely.
- Option 1: Matcha Glaze Combine the powdered sugar and matcha in a small bowl. Whisk in the almond milk until you have a smooth, glossy liquid. Submerge the top of each donut, then let the extra glaze run back into the bowl.
- Option 2: Matcha Cane Sugar Whisk the cane sugar and matcha together in one bowl and have the melted coconut oil in another. Dunk the entire donut into the oil first, then dredge it in the matcha sugar. This creates a satisfying, fried-style crunch.
- Option 3: Matcha Powdered Sugar Stir the powdered sugar and matcha together until the color is even. Press both sides of the donut into the sugar, giving it a light tap to remove any heavy clumps.
