If you love matcha, then you are going to love these Baked Double Matcha Doughnuts. The doughnut and the glaze are packed with matcha flavor that you just can’t miss. These doughnuts are kind of cakey like your typical boxed grocery store ones but way better. They’re also topped with sliced almonds because, while I may love sprinkles, almonds are the perfect flavor complement to matcha.
I love having something sweet with my morning coffee, so these are great to break out over the weekend. And since they’re baked doughnuts, you can dip them into your coffee (if you’re into that sort of thing) because they won’t get soggy. The best thing about these doughnuts is that they’re not too sweet—they’re husband-approved! He hates anything that’s overly sweet. So for everyone out there who skips doughnuts for that very reason, these are for you!
Matcha has been pretty popular for a while (it’s even at Starbucks!), but I’m trying to make a conscious effort to incorporate other Asian flavors into my recipes. I love introducing them to you guys because I feel like I’m sharing a little piece of my joy with you. I know that sounds SO cheesy, but it’s true. If there are any flavors that are nostalgic for you, share below! Maybe I’ll put together a recipe based on one of your suggestions!
Yields 12 doughnuts
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1/4 cup (4 tablespoons) Butter
- 1/4 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1/3 cup Brown Sugar
- 2 large Eggs, room temperature
- 2 1/2 tablespoons Matcha Powder
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Ground Nutmeg
- 3/4 teaspoon Salt
- 2 teaspoons Almond Extract
- 2 2/3 cups Unbleached All-Purpose Flour
- 1/2 cup Whole Milk
- 1/2 cup Whole Milk
- 1 ½-2 cups Powdered Sugar
- 2 tablespoons Matcha Powder
- 2 tablespoons Black Sesame Seeds
- Sprinkles for garnish (optional)
- Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
- In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine.
- Stir in the matcha powder, baking powder, baking soda, nutmeg, salt, and almond extract.
- Stir the flour into the butter mixture alternately with the coconut milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Pipe the batter (using a pastry bag) into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
- Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight.
- Combine 1½ cups of powdered sugar, matcha powder, and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated.
- Add more powdered sugar till mixture is a thick, dip-able glaze.
- Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.
- Sprinkle the tops of the glazed doughnuts with black sesame seeds before the glaze sets on the cooling rack (optional).
Adapted from Baked Doughnuts by King Arthur Flour
Note: This post contains affiliate links and I receive a small commission when you purchase any of the products via the links above. But I wouldn’t recommend them if I didn’t absolutely love them!