CALLING ALL (strawberry) MATCHA LOVERS!! If there’s one thing I know about matcha fans, it’s that they really love matcha (myself included). It’s umami, earthy, a little bitter in the best way, and when it’s paired with a pop of sweetness, you can’t get enough! That’s exactly what these Baked Matcha Donuts do.
They’re soft, cakey, and have that vibrant green matcha flavour, and to top it off, there are two glaze options. Want to keep it simple and classic? Go with the vanilla glaze. Feeling fruity? Try the strawberry glaze for for that strawberry matcha latte flavour. 🙂
It took a few tries to get the crumb just right. A little testing with the liquids and fats in the batter makes all the difference for that donut texture. What I ended up with are these gorgeous, homemade matcha green tea donuts that are baked, not fried!
The matcha flavour is present and balanced, not too strong or bitter, especially when it’s paired with either a simple vanilla glaze or a bright, sweet strawberry one. It’s a pretty quick bake too, so you can have fresh donuts ready in hardly any time at all.
You’ll want to grab a good culinary-grade matcha for these. Seriously, the quality really shines through. And don’t worry about needing a ton equipment and oil, a donut pan is the main thing, and the rest is just whisking and mixing. I’ve even got a little trick for piping the batter that makes it super tidy.
The Perfect Baked Matcha Donuts
These fluffy baked matcha donuts from scratch are everything I wanted them to be. They’ve got a really soft that just feels so good to bite into (and they’re so cute!!). I love that you can taste the matcha clearly, but it’s not overwhelming, which can sometimes happen if you’re not careful.
Making the batter is straightforward, just whisk your wet ingredients, then fold in the dry, including that beautiful green matcha powder.
Once the batter is mixed, I pop it into a piping bag (or a ziptop bag with the corner snipped) to make filling the donut pan super easy and neat. Ten minutes in the oven and you’re done! Letting them cool a bit before glazing is key, and then it’s just a quick dip and a moment for the glaze to set.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Matcha powder, ceremonial grade at minimum!
- Large eggs
- Large egg yolk
- Buttermilk
- Unsalted butter
- Vanilla extract
- Powdered sugar
- Milk
- Strawberry jam
- Red food colouring
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 6-cavity donut pan
- Plastic wrap
- Piping bag (or large ziptop bag)
- Wire cooling rack
Baking Tips for Baked Matcha Donuts
Matcha quality matters – I truly recommend investing in a good culinary-grade matcha powder for this recipe. The colour and, more importantly, the flavour will be so much better than with a lower-quality one.
Don’t overmix the batter – When you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can develop the gluten too much, leading to a tougher, denser donut instead of a light, soft one.
Prep the batter ahead – If you’re planning a morning bake, you can make the donut batter the night before. Just cover the bowl tightly and pop it in the fridge. Give it a gentle stir before you pipe it into the pan the next day.
Grease your pan well – Even if your donut pan is non-stick, a light coating of neutral oil helps ensure your donuts release easily and keep their shape.
Piping bag for neatness – Using a piping bag (or a large ziptop bag with a corner snipped off) really helps get the batter into the donut cavities cleanly. It makes the whole process faster and less messy, which is always a win in my books.
Baked Strawberry Matcha Donut FAQs
Can I use ceremonial grade matcha for these donuts?
You absolutely can use ceremonial grade matcha if you have it! However, culinary grade matcha is specifically formulated for baking and cooking, offering a strong flavour and vibrant colour that works really well here, and it’s usually more economical.
What if I don’t have a piping bag?
No worries at all! You can scoop the batter into a large ziptop bag and snip off one corner. This works just as well for neatly piping the batter into your donut pan. Or, you can carefully spoon the batter in, though it might be a bit messier.
Can I make these donuts without buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute. Just measure 7 tablespoons of regular milk and stir in about 1/2 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes until it looks slightly curdled, then use it as directed.
How should I store leftover baked matcha donuts?
These donuts are best eaten fresh, but you can store any leftovers in an airtight container at room temperature for up to two days. If they’re glazed, the glaze might get a little sticky, but they’ll still be soft and tasty.
So there you have it! I really hope you give this matcha dessert recipe a try. If you do, please remember to tag me on social media @theflournook and leave a review below – I’d honestly love to see how your matcha donuts turn out! You can save this recipe for later by using the pin button on the recipe card, the buttons above or below the post, or on any of the photos.
Happy baking!
For more easy dessert recipes, check out these:
Baked Matcha Donuts
- Total Time: 25 minutes
- Yield: 12 donuts 1x
Description
These tender baked matcha donuts have a soft, rich crumb and a vibrant matcha flavour, finished with either a classic vanilla or a sweet strawberry glaze. I love how this no-fry recipe offers a delicate texture and balanced taste in a quick 25 minutes.
Ingredients
Donuts
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp (5g) baking powder
- 1/2 tsp (2g) baking soda
- 1/2 tsp (3g) salt
- 2 tbsp (14g) matcha powder, use high-quality culinary grade
- 2 large eggs
- 1 large egg yolk
- 7 tbsp (105ml) buttermilk
- 1/4 cup (56g) unsalted butter, melted
- 1 tsp (5ml) vanilla extract
Vanilla Glaze
- 1/2 cup (60g) powdered sugar
- 1/2 tsp (2.5ml) vanilla extract
- 2–3 tbsp (30-45ml) milk
Strawberry Glaze
- 1/2 cup (60g) powdered sugar
- 1/2 tsp (2.5ml) vanilla extract
- 2 tbsp (30g) strawberry jam
- 1 tbsp (15ml) milk
- a dot red food colouring
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your donut pan with neutral oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then sift in the matcha powder.
- In a large bowl, whisk the eggs, egg yolk, buttermilk, melted butter, granulated sugar, and vanilla extract until combined.
- Pour the dry ingredients into the wet ingredients, stirring gently until just combined; avoid overmixing to keep the donuts soft.
- Scoop the batter onto a large piece of plastic wrap and form it into a log, then fold the plastic wrap around the batter horizontally.
- Grab both ends of the wrap firmly and spin the log to tighten the ends, then snip one tail of the log just before the batter.
- Slide the batter log into a piping bag, snip the tip of the bag to about 3/4 the thickness of a donut cavity, and pipe batter into the prepared donut pan, filling each cavity about 75% full.
- Bake for 10 minutes, or until a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then invert the pan onto a wire rack and use a toothpick to gently remove the donuts.
- To make the Vanilla Glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth, adjusting consistency with more milk or sugar as needed.
- To make the Strawberry Glaze, whisk together the powdered sugar, strawberry jam, milk, and vanilla extract in a small bowl until smooth, adding a dot of red food colouring for a more vibrant colour if you like.
- Dip each cooled donut into your chosen glaze, allowing any excess to drip off, and let the glaze set for a few minutes before serving.
Notes
The quality of your matcha really shows here; I always recommend using a good culinary-grade matcha for the best colour and flavour in your baked goods.
If you want to get a head start, you can make the donut batter the night before and store it covered in the fridge. Just give it a gentle stir before piping it into the pan.
Store any leftover glazed donuts in an airtight container at room temperature for up to 2 days, though they’re best enjoyed fresh.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Donuts
- Method: Baking
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