If there’s one thing I know about matcha fans, it’s that they really love matcha. It’s rich, 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 bring to the table. They’re soft, cakey, and packed with 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 a sweet, berry-flavored finish that’s as beautiful as it is delicious.
So whether you’re a matcha purist or looking for a matcha-strawberry combo, these donuts are the perfect dessert for you! I couldn’t stop eating them.
💚 WHY YOU'LL LOVE THIS RECIPE
First, these donuts aren’t just “flavoured” with matcha—they’re packed with it. Each bite brings a deep, earthy matcha taste, balanced with just enough sweetness. If you’re a matcha fan, you’ll be in green-tea heaven.
Thanks to the buttermilk and melted butter, these donuts come out soft, fluffy, and perfectly moist without needing to be fried. They’re like little matcha clouds!
Vanilla for the classic touch and strawberry for a fruity twist that adds a splash of colour. The strawberry glaze pairs beautifully with the matcha, making them look like spring in donut form (and I know if you’re here, you love your strawberry matcha lattes)
Baked, not fried. That’s right—these donuts skip the deep fryer, which means no mess, no hot oil, and a slightly lighter treat you can enjoy anytime.
🔪 KITCHEN EQUIPMENT
- 2 6-cavity donut pan or 1 12-cavity donut pan, I used a silicone one, I find them easier to handle and remove once the donuts are cool.
- Mixing bowls
- Whisk
- Piping bag or plastic wrap (for piping the batter)
- Cooling rack
- Small bowls (for glazing)
🥚 INGREDIENTS YOU'LL NEED
Here’s the beauty of this recipe—there’s nothing crazy here, just pantry staples and that vibrant green matcha powder. You’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder & baking soda
- Salt
- Matcha powder, make sure you’re using a good quality matcha! The colour and taste are key here, so if you can, splurge on a higher-grade powder.
- Eggs
- Buttermilk
- Unsalted butter, melted!
- Vanilla extract
- Powdered sugar, used to make that smooth glaze
- Milk
- Strawberry jam, adds a fruity sweetness and subtle colour. (For a brighter pink, you can add a dot of red food colouring.)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
let's talk matcha
Matcha is essentially finely ground green tea leaves from Japan, and it packs a beautiful balance of earthy bitterness with a hint of sweetness. It’s also full of antioxidants, so technically, you could argue that this cake is good for you. (You know, if you’re into that kind of justification. I am.)
When baking, the quality of your matcha matters. I recommend using a good culinary-grade matcha for this cake, as it’ll give you that beautiful green hue and robust flavour. If your matcha is a bit dull in color, your cake might come out looking a little sad and brownish, and we don’t want that. 🙁
📝 HOW TO MAKE THIS RECIPE
1. Preheat your oven to 375°F (190°C) and lightly grease your donut pan with a bit of neutral oil.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sifted matcha powder. (Sifting the matcha is key—it removes clumps and ensures an even colour and flavour.)
3. In a large bowl, whisk together the eggs, buttermilk, melted butter, granulated sugar, and vanilla extract until smooth and well combined.
4. Pour the dry ingredients into the wet ingredients and stir until just combined. The batter should be thick and sticky.
5. Here’s a neat trick: scoop the batter onto a large piece of plastic wrap and form it into a log. Twist the ends, then slide it into a piping bag. This makes filling the pan easy and mess-free!
6. Pipe the batter into the greased donut pan, filling each cavity about 75% full. This ensures the donuts rise nicely without overflowing.
7. Bake the donuts in the preheated oven for 10 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Be gentle here—the donuts are soft and still delicate!
8. For Vanilla Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. You’re looking for a thick but pourable consistency. Adjust with more milk or powdered sugar as needed.
9. For Strawberry Glaze: In another small bowl, whisk together the powdered sugar, strawberry jam, milk, and vanilla extract. Add a tiny drop of red food coloring if you want a vibrant pink hue.
10. Dip each cooled donut into the glaze of your choice, letting any excess drip off. For a perfect glaze, dip once, let it set for a few minutes, and dip again for that layered effect.
☝🏻 Tips and tricks
Sift the matcha powder
This avoids any clumps and helps the matcha distribute evenly, giving a lovely green color without any weird specks.Double glaze for extra flavor
If you’re a matcha and strawberry lover, try dipping the donuts in the vanilla glaze first, letting it set, and then adding a light layer of the strawberry glaze on top. You get the best of both worlds!Storage
Keep your donuts in an airtight container at room temperature for up to 2 days. To keep them fresh for longer, store them in the fridge, but allow them to come to room temperature before eating.
Can I make these donuts without a donut pan?
Absolutely! If you don’t have a donut pan, don’t let that stop you from making these. You can use a muffin tin instead—just divide the batter evenly between the cups, filling them about halfway for a “donut-muffin” hybrid. While they won’t have the traditional donut shape, they’ll still have all that wonderful matcha flavor and soft texture. And if you really want that classic hole-in-the-middle look, try placing a ball of crumpled foil in the center of each muffin cup before filling with batter. It’s a bit of a hack, but it works!
Can I use culinary matcha instead of ceremonial matcha?
Yes, you can absolutely use culinary matcha in this recipe, and it’s a great choice for baking. Culinary matcha is typically more affordable and has a slightly stronger flavour, which works well when combined with other ingredients. While ceremonial matcha is usually brighter and more delicate, culinary matcha will give you a beautiful colour and a robust green tea flavour that shines through in baked goods. Just make sure your matcha is fresh—this makes all the difference in flavour and colour!
My glaze turned out too thin. How do I fix it?
Glaze consistency is easy to adjust! If your glaze is too thin, just add a bit more powdered sugar, about a tablespoon at a time, until you reach the desired thickness. For a thicker, more opaque glaze that gives that gorgeous drip effect, you want the glaze to stick to the back of a spoon without immediately running off. On the flip side, if the glaze feels too thick, add a tiny splash of milk to thin it out. The perfect consistency is up to you, so adjust as you like!
These Baked Matcha Donuts are truly a matcha lover’s dream. With a delicate green tea flavor, soft texture, and two glaze options, they’re the perfect balance of elegance and indulgence. Whether you go for the classic vanilla or the sweet strawberry glaze, these donuts are sure to brighten your day.
So grab your favourite matcha whisk, preheat the oven, and let’s get baking. Matcha lovers, your donut dreams await!
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Baked Matcha Donuts
- Total Time: 25 minutes
- Yield: 12 1x
Description
Soft, baked matcha donuts for matcha lovers! These donuts are fluffy, easy to make, and topped with either a vanilla glaze or a strawberry glaze for a fruity twist. Perfect for breakfast or a snack, they’re the ultimate treat for any matcha or donut fan!
Ingredients
donuts
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon matcha
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup (56g) melted butter
- 1 tsp vanilla extract
Vanilla Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tbsp milk
Strawberry Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoon strawberry jam
- 1 tbsp milk
- (optional) a dot of red food colouring
Instructions
Make donuts
- Preheat your oven to 375°F (190°C). Lightly grease your doughnut pan with neutral oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sift in the matcha powder.
- In large bowl, mix the eggs, buttermilk, melted butter, granulated sugar and vanilla extract.
- Pour the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the doughnuts soft and fluffy. The dough will be very sticky and thick.
- Scoop the batter onto a large piece of plastic wrap into a log. Fold the top and bottom of the wrap around the batter horizontally so that the batter is covered. Grab both ends of the wrap firmly and spin the log of batter in a circular motion so that the ends are tight and secure. Cut one tail of the log just before the batter and slide the log into a piping bag. Cut the tip of the piping bag roughly the 3/4 of the thickness of the donut shape in the pan. Pipe into the greased doughnut pan, filling each cavity about 75% full.
- Bake for 10 minutes, or until a toothpick inserted into the doughnuts comes out clean. Allow the doughnuts to cool in the pan for 5 minutes upside down on a wire rack. Use a toothpick to gently remove the donuts from the batter.
Make the Vanilla Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
Make the Strawberry Glaze
- In a small bowl, whisk together the powdered sugar, strawberry jam, milk, and vanilla extract until smooth. Add food colouring for a more vibrant colour. Adjust the consistency with more milk or powdered sugar as needed.
Assemble
- Dip each cooled doughnut into the glaze, allowing any excess to drip off. Let the glaze set for a few minutes before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Donuts
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