These strawberry matcha protein muffins are light, tender, and full of flavor. Each muffin delivers about 8 grams of protein while remaining relatively low in calories, making them an excellent snack, post-workout treat, or morning companion for busy days. The subtle earthiness of ceremonial matcha blends beautifully with juicy fresh strawberries and a hint of almond—top them with a quick glaze and sliced almonds for a bakery-style finish.
What makes this recipe great ⤵️
Protein-packed: Each muffin contains roughly 8 g of protein, making these a satisfying, muscle-supporting snack without excess calories.
Optional glaze adds polish: A light strawberry-almond glaze brightens the muffins and creates an attractive contrast with the matcha-green crumb.
Vibrant matcha flavor and color: Using ceremonial-grade matcha delivers that classic green hue and delicate grassy notes that pair wonderfully with fresh strawberries.
Highlight Ingredients
Ceremonial-grade matcha powder: For the best color and authentic matcha flavor, use ceremonial-grade matcha rather than lower-grade culinary powders.
Vanilla whey protein powder: Whey protein adds structure and extra protein. Results can vary by brand—some brands can change batter texture, so treat measurements as a starting point and adjust liquid if needed.
Fresh strawberries: Diced fresh strawberries keep their shape and release a bright fruit flavor during baking. Reserve a few pieces for topping so they remain visible after baking.
See the full ingredient amounts in the ingredient list below.
How to Make Matcha Protein Muffins
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix dry ingredients: In a medium bowl whisk together the all-purpose flour, vanilla whey protein powder, ceremonial matcha powder, baking powder, and sea salt until evenly combined.
- Combine wet ingredients: In a separate bowl whisk the maple syrup, eggs, Greek yogurt, almond extract, and almond milk until smooth.
- Combine and fold: Add the dry ingredients to the wet ingredients gradually, stirring until just combined. Fold in the melted coconut oil and the diced strawberries, taking care not to overmix.
- Fill the tin: Divide the batter evenly among the 12 muffin wells, filling them nearly to the top so the muffins have a slightly domed shape.
- Bake: Bake at 350°F for 18–22 minutes, or until a toothpick inserted near the center comes out with a few crumbs attached. Avoid overbaking to keep them tender.
- Cool: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before glazing.
- Make the glaze (optional): Whisk together powdered sugar, a small pinch of almond extract, and about 2 teaspoons of almond milk. Add additional milk 1 teaspoon at a time if the glaze needs thinning.
- Glaze and finish: Drizzle glaze over cooled muffins, then sprinkle sliced almonds on top. Optionally dust with a little extra powdered sugar for presentation.
Storage and Freezer Instructions
Store finished muffins in an airtight container at room temperature for 2–3 days. For longer freshness, refrigerate them in an airtight container for up to 5 days.
To freeze: Cool muffins completely, arrange them on a baking sheet and freeze for about 2 hours until firm. Transfer to a freezer-safe bag, remove excess air, and freeze for up to 3 months. Thaw at room temperature or warm briefly in the oven or microwave before serving.
More high-protein muffin ideas
- Healthy Zucchini Muffins — a moist, veggie-packed option
- Easy Protein Muffins — simple, customizable protein muffin base
- Apple Cinnamon Muffins — cozy fall flavors with added protein
- Blueberry Oatmeal Muffins — hearty oats and bursts of blueberry
- Peach Muffins — sweet summer fruit folded into a tender crumb
Strawberry Matcha Protein Muffins Recipe
These strawberry matcha protein muffins deliver roughly 8 g of protein per muffin and offer a delightful combination of matcha and fresh strawberries. They make a convenient breakfast on the go or a satisfying snack.
Author: Lee Funke
Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 12 muffins
Ingredients
Dry
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla whey protein powder
- 1 tablespoon ceremonial-grade matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Wet
- 1/2 cup maple syrup
- 2 large eggs
- 1/2 cup Greek yogurt (full-fat recommended)
- 1/2 cup plain almond milk
- 1.5 teaspoons almond extract
- 2 tablespoons melted coconut oil
- 1 cup diced fresh strawberries
Glaze
- 1/3 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 tablespoons almond milk, more if needed to thin
Topping
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- Whisk together the dry ingredients in a medium bowl and set aside.
- In another bowl, whisk the maple syrup, eggs, Greek yogurt, almond extract, and almond milk until smooth.
- Gently fold the dry mixture into the wet mixture until just combined. Fold in melted coconut oil and diced strawberries.
- Divide batter evenly into the muffin tin, filling almost to the top.
- Bake 18–22 minutes or until a toothpick comes out with a few moist crumbs attached. Cool briefly in the tin, then transfer to a wire rack.
- Whisk glaze ingredients together; add more almond milk 1 teaspoon at a time if needed to reach desired consistency. Drizzle over cooled muffins and sprinkle with sliced almonds.
Tips & Notes
- Protein powder brands vary. If your batter is too thick, thin with almond milk 1 tablespoon at a time. If too thin, add flour 1 tablespoon at a time.
- Using a high-quality vanilla whey protein will often give a better texture when baking. Some brands can produce a gummy crumb—adjust liquids or try a different brand if you notice that texture.
- Reserve a few strawberry pieces to place on top before baking for a pretty presentation.
- For a dairy-free version, use a plant-based yogurt and ensure your protein powder is plant-based as well; results may vary slightly.
Nutrition
Calories: 185 kcal, Carbohydrates: 27 g, Protein: 8 g, Fat: 5 g, Fiber: 1 g, Sugar: 13 g
Nutrition information is an approximation and should be used as a general guide.
Photography by: The Wooden Skillet