• Preheat oven to 350F. Line a muffin pan with paper cups.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the matcha powder and whisk again.
  2 ½ cups flour, 1 ¾ teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon coarse salt, 1 Tablespoon matcha powder
• In a separate bowl whisk together the sugar, eggs, milk, lemon zest and lemon juice. Whisk in the butter.
  1 cup sugar, 2 large eggs, Zest of one lemon, ¼ cup lemon juice, ¼ cup milk, 1 stick
• Add the wet ingredients to the dry and stir until just combined. Do not overmix.
• Divide the batter evenly between the muffin cups. The batter will fill the cups about ¾.
• If desired, sprinkle each muffin with a little sugar. (This will give a crunchy topping to the muffin)
• Bake in the preheated oven for 20-25 minutes, until a toothpick inserted comes out clean.
• Cool 5 minutes in the pan, then remove to a wire rack to cool completely.

For optional glaze:

• Whisk powdered sugar and lemon juice together until smooth. Drizzle over cooled muffins. Allow to set before serving.
  ½ cup powdered sugar, 1 Tablespoon lemon juice