Matcha Donuts Recipe

Jump to Recipe Print Recipe

The Comfort of Matcha Donuts Recipe

There’s something truly magical about Matcha donuts—the way their golden-green hue invites you in, promising a subtle burst of earthy sweetness in each bite. I love how the velvety crumb pairs so elegantly with the lightly crisp glaze, creating a treat that feels both comforting and refreshingly unique. Whether it’s a calm weekend morning or an afternoon coffee break, these donuts bring a cozy charm to the table.

When I first experimented with this Matcha Donuts Recipe, I was aiming for something that celebrated matcha’s delicate bitterness without overwhelming the palate. The result? A donut that’s perfectly balanced: soft, flavorful, and just a hint of green tea aroma that keeps you coming back for more. You’ll notice how simple ingredients transform into something special with a little care and attention.

Ingredient Guide

• All-purpose flour (1.5 cups): Provides structure with a tender crumb; you can try half whole wheat for a nuttier note.
• Baking powder (1.5 tsp) & baking soda (1/4 tsp): These leaveners give the donuts their lovely rise and soft texture.
• Salt (1/8 tsp): Enhances flavor depth without overpowering the delicate matcha.
• Matcha powder (1.5 tsp): The star ingredient—opt for a quality culinary grade for best aroma and color.
• Sugar (1/2 cup): Sweetens while helping to keep the donuts moist; you can use coconut sugar for a richer taste.
• Almond milk (3/4 cup): Adds moisture with a subtle nuttiness; any plant or dairy milk works here.
• Apple cider vinegar (1 tbsp): Reacts with baking soda to create lift, plus tenderizes the batter slightly.
• Coconut oil (1/4 cup): Gives a smooth, rich mouthfeel; feel free to substitute with melted butter.
• Vanilla extract (1 tsp): Balances matcha’s earthiness with a hint of warmth.
• For the glaze: Icing sugar (1/2 cup), almond milk (2 tbsp), matcha powder (1/2 tsp), and coconut oil (1 tsp) combine to create a silky, flavorful coating.

Prep Before You Begin

Before diving in, set your oven to 180°C (350°F) so it’s perfectly preheated when the batter is ready. I always like to grease my donut pan generously—that crispy bottom edge really makes a difference. Measure out your dry and wet ingredients separately to keep the process smooth. You’ll also want to mix the almond milk with apple cider vinegar first, letting it sit for about five minutes to gently curdle, which helps tenderize the donuts beautifully.

How to Make Matcha Donuts Recipe

1. Preheat your oven to 180°C (350°F) and generously grease a donut pan with coconut oil or non-stick spray. This ensures your donuts come out easily with a lightly crisp base.
2. Combine almond milk and apple cider vinegar in a small bowl and let it rest for 5 minutes, creating a so-called vegan “buttermilk” that brings tenderness.
3. Sift the flour, baking powder, baking soda, salt, and matcha powder into a large bowl. This keeps your dry ingredients airy and smooth, avoiding clumps that can cloud your batter’s texture.
4. Stir the sugar into the dry mixture, giving a gentle blend without overworking the batter.
5. Whisk together the almond milk mixture, melted coconut oil, and vanilla extract in a separate bowl until well combined and aromatic.

6. Gently fold the wet mixture into the dry ingredients until just combined. You’ll notice the batter is thick but that’s exactly right—it holds shape when piped or spooned into the pan.
7. Fill your donut pan cavities about three-quarters full. If you have a piping bag, it makes for a neat, even finish. Otherwise, spoon with care.
8. Bake for 10 to 12 minutes, or until a toothpick inserted into one donut comes out clean. You’ll smell the sweet aroma of matcha mingling with coconut oil as they bake.
9. Cool the donuts completely in the pan for about 5 minutes, then carefully transfer to a wire rack before glazing.
10. Make the glaze by mixing icing sugar, almond milk, matcha powder, and coconut oil until silky smooth. The coconut oil adds a glossy finish that dries to a delicate crisp.
11. Dip each cooled donut into the glaze, letting excess drip. Immediately add your favorite toppings, such as toasted coconut flakes or black sesame seeds, before the glaze sets.

Creative Variations for Matcha Donuts Recipe

• Add a twist of lemon zest to the batter for a citrusy brightness that complements matcha’s earthiness.
• Swap coconut oil for browned butter for a nutty richness that deepens the flavor profile.
• Top glazed donuts with crushed pistachios or toasted almonds for a crunchy contrast.
• Mix in white chocolate chips just before baking to surprise yourself with gooey pockets.
• Try a drizzle of dark chocolate glaze instead of matcha for a classic flavor balance.
• For a seasonal take, fold in pumpkin purée and cinnamon with the wet ingredients in the fall.

Storage, Freezing & Reheating

• Store cooled donuts in an airtight container at room temperature for up to 2 days to maintain freshness.
• You can freeze unglazed donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
• Thaw frozen donuts overnight at room temperature before glazing for best texture.
• Reheat donuts briefly in a warm oven (150°C/300°F for 5 minutes) to refresh their softness without melting the glaze.
• Avoid microwaving glazed donuts—it tends to soften the glaze too much.

Matcha Donuts Recipe FAQs

• Can I use regular milk instead of almond milk?
  Absolutely. Dairy or any non-dairy milk works well, just remember to add vinegar if using non-acidic milk for tender texture.
• Is it necessary to use matcha powder in the glaze?
  Not mandatory, but it adds a beautiful color and ties the glaze flavor back to the donuts perfectly.
• Can I bake these donuts without a donut pan?
  You can use a mini muffin tin for a similar shape or make them as small cakes. The baking time might vary slightly.
• How do I know when the donuts are done?
  Use a skewer inserted into the donut; if it comes out clean, they’re ready. The edges should also feel set and lightly golden.
• Can I make this recipe vegan?
  Yes! This recipe is naturally vegan when using plant-based milk and coconut oil.

Print