1-First Step: Prepare your equipment and preheat: Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with nonstick spray or butter. This prevents sticking and ensures easy release. Have a second pan ready if doubling the batch. Sift your matcha powder to remove lumps for even color.

2-Second Step: Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 2 teaspoons matcha powder. Whisk vigorously for 30 seconds. This distributes the matcha evenly and aerates the flour for lighter donuts. Avoid packing the flour spoon and level it for accuracy.

3-Third Step: Combine the wet ingredients: In a separate medium bowl, whisk 3/4 cup milk, 2 large eggs, 1/4 cup melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Beat until smooth, about 1 minute. The eggs provide structure, while butter adds moisture. If batter looks curdled, no worry it smooths out later.

4-Fourth Step: Form the batter: Pour wet ingredients into dry. Stir gently with a spatula until just combined do not overmix. A few lumps are fine; overmixing toughens the donuts. The batter should be thick like muffin batter. Let it rest 2 minutes for baking powder activation.

5-Filling the Donut Pan: Spoon batter into a piping bag or zip-top bag (snip corner). Pipe into pan cavities, filling 3/4 full. Smooth tops with a spoon if needed. Tap pan on counter to release air bubbles. Bake immediately for best rise.

6-Fifth Step: Bake the donuts: Bake 10-12 minutes until edges spring back and a toothpick inserted comes out clean. Centers should feel firm. Rotate pan halfway if your oven heats unevenly. Avoid overbaking to keep them moist. Total bake time varies by pan size start checking at 10 minutes.

7-Sixth Step: Cool the donuts: Cool in pan 5 minutes, then transfer to a wire rack. Cool completely, about 20 minutes, before glazing. Warm donuts soften glaze unevenly.

8-Prepare the Matcha Glaze: Whisk 1 1/2 cups powdered sugar, 3 tablespoons milk, and 1 1/2 teaspoons matcha powder in a shallow bowl. Add milk 1 teaspoon at a time for desired thickness. Dip cooled donut tops into glaze, let excess drip. Place on rack to set 10 minutes. For thicker glaze, chill briefly.

9-Final Step: Finishing touches and serving: Add sprinkles, coconut, or crushed pistachios while glaze is wet. Serve fresh. Store extras as noted below. These healthy baked matcha donuts pair well with pumpkin spice latte for a cozy treat. See this baked matcha doughnuts recipe from Love and Lemons for visual inspiration.