The objective of the research study was to assess the suitability of Matcha green tea powder for producing gluten-free sponge-fat muffins. An analysis was performed of some selected distinctive qualities of baked muffins (geometric dimensions, volume weight, content of water, colour parameters, texture and sensory assessment) and of raw batter. The Matcha green tea added did not have any significant impact (p > 0.05) on the geometrical dimensions, volume and mass of all the muffins analysed. The application of this additive contributed to increasing the level of aeration of raw batter and muffins, i.e. it helped decrease their volumetric mass. The  amount of the green tea at a level of 2.5 and 5 % contributed to statistically significantly increasing water content  and to improving the texture of muffins. They were characterized by a lower hardness, gumminess and chewiness  (approx. 50, 40 and 30 %, respectively) and also by a higher elasticity and cohesiveness (approx. 20 %) compared to the control sample. The colour of raw batter, topping layer and crumb of the muffin was significantly dependent on the quantity of Matcha green tea used. Increasing the content of this component caused the L*, a* and b* parameter of the raw batter and the topping layer of the muffins to decrease. The colour of the crumb differed only in the b* parameter and its value increased with the increasing amount of the tea powder additive. Clearly visible were the differences in the colour (ΔE) of the muffins with green tea and of the control sample. The muffins with a 2.5 % addition of Matcha green tea were rated the best in terms of their textural properties and general desirability.