As an entrepreneur and a creative who works out of a home office, I find a lot of joy in visiting my favorite local Portland coffee shops to work on projects, relax, and catch up with friends. Not to mention, Portland is the queen of craft coffee shops and tea houses, and for that I am thankful. Thankful for my addiction to craft lattes, as well as my superiority complex when I visit other less coffee-centric cities (aka I am spoiled).
When the Pandemic started, it was not that big of a jump for me to be working from home, but what I didn’t realize is how much I would miss my favorite neighborhood coffee shops.
Beyond the delicious drinks my favorite spots serve up, I miss the brisk walks down the street to journey to these spots (remember walking with purpose? To go to places?).
I miss the short exchange of conversation with the baristas. The silent energy between two people who don’t really know each other, but they cross paths each day with their smiling glances.
I miss the smell of baked goods and roasted coffee beans that I didn’t have to prepare for myself.
I miss the feel of the textured ceramic mugs, warm against my palms, as I slowly raise my cup to my lips to sip in sweet inspiration for my day.
I miss the small joy that the art of steamed milk can bring. A flower or a heart to mark my experience before I take my first sip.
I miss looking around the room at the struggling artists, taking note of a hipster’s outfit choice, observing what seems to be a really intense business meeting, looking up as my friend enters the room and catches my glance as I wave her in to come and sit with me.
I miss all of these places and people, and I wonder if they miss me.
After this pandemic, I might be less afraid to strike up a conversation with the cute struggling artist, telling him I like his beanie. To give my number to the barista—we communicate with our eyes everyday anyway.
Or will I?
Will this Pandemic leave me scared on the other side? Afraid to share the energy of others? Will we retreat even further into the bubbles of our own worlds now that we have more armor, more masks, more reason to shield ourselves.
These are the questions I find myself asking. In fact, I am laughing right now as I realize how my longing of a latte has turned into such great pondering.
If you were wondering, that is what it is like to be quarantined with me, myself and I.
Pictured below is a matcha latte I had shortly before the Pandemic from a local Portland shop with a strong sustainability mission and Brazilian family roots, Nossa Familia Coffee.
While I can’t re-create all the things I love and miss about my Portland coffee shops, I have been finding joy in making myself matcha lattes a few mornings out of the week. It feels “crafty” and specialty, and it is actually quite easy with the right ingredients.
The other day when scheming on something new to bake, I looked at what I already had in my pantry and figured why not infuse my breakfast with even more matcha?
And so these Matcha Almond Muffins were born. Perfect for any matcha lover (or matcha-curious baker), they are a twist on a classic sour cream muffin (instead using Greek Yogurt to result in a perfectly cakey, moist texture), incorporating flavor elements of matcha and almond.
Here, the earthy matcha tea is complimented perfectly with a hint of almond in the muffins and glaze for a subtle fruity and woody flavor note.
These muffins are a perfect breakfast treat to be enjoyed with coffee or a steamy matcha latte for an extra matcha-y morning experience.
I hope these Matcha Almond Muffins transport you to your favorite coffee shop and bring your some joy during this uncertain time.
Please enjoy, and if you make them be sure to post a pic of your beautiful matcha muffins and tag me @allieilyse on IG with the hashtag #matchamuffins. Happy quarantine baking!
Matcha Almond Muffins
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 tbs matcha green tea powder
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup granulated sugar
- 1/2 cup coconut oil, melted (or sub vegetable oil)
- 1 cup plain greek yogurt
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup powdered sugar
- 3-4 tbs almondmilk
Instructions:
- Pre-heat oven to 400 degrees F, and coat a 12-cup muffin tin with cooking spray and/or line with paper liners.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar. Beat on medium high until light and fluffy, for about 2-3 minutes. Scrape the sides of the bowl as necessary.
- Reduce the speed of the mixer to low and add the eggs one at a time, until each is incorporated.
- Scrape down the bowl and add the yogurt and extracts, and beat on low until just combined.
- Remove the mixing bowl from the stand and slowly fold in the dry ingredient mixture, using a spatula. Scrape down the bottom and the sides of the bowl, mixing only until all ingredients are combined, being careful not to over-mix. Note: batter will be thick.
- Use a large cookie scoop to fill the muffin cups evenly, filling each liner with about 3 heaping tablespoons of batter. Each muffin cup should be about 3/4 full.
- Bake in the center of the oven for 16 to 18 minutes, or until the muffins are lightly browned around the edges and a toothpick inserted into the center of a muffin comes out clean, or with a few crumbs attached.
- Cool muffins on a wire rack for at least 10 minutes before removing from the pan.
- While the muffins cool, prepare the glaze by placing the powdered sugar in a medium bowl. Slowly whisk in the and almond milk, one tablespoon at a time to make a smooth, pour-able glaze.
- Once muffins have cooled, drizzle glaze to coat as desired and serve warm or at room temperature.