Featured Comment
“Another revelation!!! Thank you for this delicious recipe!!! They turned out beautifully, only difference was the color, because my matcha was not as green… A keeper!!!”
★★★★★
– Maria
Imagine the cozy sweetness and creamy comfort of a matcha latte, tucked into a tender and fluffy muffin studded with white chocolate.
These matcha and white chocolate muffins are light, balanced and intentionally not overly sweet, so they feel just as right with your morning coffee as they do as an afternoon snack.
Matcha & White Chocolate Chip Muffins
Recipe Snapshot
- What is it? A light and fluffy muffin flavored with matcha green tea powder, and packed with creamy white chocolate chips.
- Flavor profile: Earthy, balanced, creamy, sweet.
- Why you’ll love this recipe: This light and fluffy muffin is perfectly balanced (not overly sweet) and captures the creamy, earthy sweetness of a matcha latte. Perfect for matcha lovers!
- Must-haves: Muffin cases and muffin pan, mixing bowl, weighing scales.
- Skill Level: Easy (kids can join too!)
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Why Matcha and White Chocolate Is the Perfect Pair
Matcha is a finely ground powder made from shade-grown green tea leaves. In Japan, it’s used for much more than tea, it’s a beloved flavor in all kinds of sweets and desserts (think cakes, ice cream, mochi, and more).
But why does matcha work so well with white chocolate? That slightly bitter edge helps keep that chocolate sweetness in check, and that creamy, mellow richness of the white chocolate allows the matcha to really shine. It’s such a great pairing, even if you’re like me and don’t usually love white chocolate.
This muffin recipe is one of my go-to weekend bakes; my family loves them and I make them all the time. So if you’re looking for a quick, easy and fail-free recipe that produces light and delicious matcha muffins, give this one a try!
By the way, if you love this combo, you’ll probably enjoy my matcha and white chocolate chip cookies too. And for a drinkable version with the same cozy flavor match-up, try my matcha white hot chocolate!
Matcha & White Chocolate Muffin Ingredients
- Matcha powder: Use good quality matcha from a trusted brand. Make sure it is bright green in color and has a fresh aroma.
- Cake flour: I use cake flour for a light and fluffy crumb, but this recipe works perfectly well with all purpose flour if it’s more accessible.
- Plain natural yogurt: The acidity in the yogurt reacts with the baking soda to make the muffins extra fluffy. I opt for no-added sugar, but vanilla yogurt and greek yogurt also work well. You can also swap it for buttermilk if you like.
When choosing your matcha, select one with a vibrant green color and fresh aroma. Dull or browning matcha is either old or low quality, and won’t taste good.
Matcha is prone to oxidization which makes it lose color and flavor over time. Buy in small batches and store in a lightproof, airtight container to protect it from light and humidity. Keep it in a cool dry place, or sealed tightly in the fridge, to prolong its freshness.
Matcha Muffin Add-In Ideas
Note: This recipe relies mostly on the white chocolate for sweetness, so if you’re swapping it for something less-sweet (especially nuts), consider increasing the sugar slightly.
- Instead of white chocolate: Swap for milk or dark chocolate for a different flavor profile.
- For more Japanese flavor: Mix in boiled adzuki beans for a classic Japanese combination.
- Fresh fruits: Blueberry muffins meet matcha? It’s a great combo!
- Dried fruits: Dried strawberries or raspberries add a tangy, fruity flavor that works really nicely with the matcha.
- Nuts: Toasted almonds, pecans and macadamia are great for flavor and added crunch.
- Coarse Sugar: I can’t resist a crunchy topping, and often like to top my muffins with turbinado (zarame) sugar crystals.
How to Make My Matcha & White Chocolate Muffins
If you have time, I recommend measuring out your ingredients in advance and bringing the egg, yogurt and milk to room temperature. This will make it easier for the ingredients to incorporate which means less chance of over-mixing!
Tip: If you didn’t have time, or you forgot, place your fridge-cold eggs in a bowl of warm (not hot) water for 5 minutes while you prepare the other ingredients.
Before you start, preheat your oven to 200°C (390°F) and line your muffin pan with muffin cases.
Start by sifting the flour and matcha into a bowl, and then add the baking powder, baking soda, salt and cinnamon. Sifting helps aerate the flour and break down any lumps of matcha before combining them with the other ingredients.
Whisk everything until well combined, then make a well in the center.
Crack the eggs into a separate mixing bowl and add the sugar. Whisk until the sugar has dissolved and the mixture is slightly pale.
This step dissolves the sugar and helps it incorporate more evenly into the batter. Whisking also works air bubbles into the eggs, promoting a light and fluffy texture.
Next, add the natural yogurt, whole milk, vanilla extract and oil. Mix until well combined.
Pour the wet ingredients into the well in the dry ingredients, and use a spatula to fold them together, scraping the sides as you go.
The batter should be slightly thick but pourable, with no more signs of dry flour.
When the flour is mixed with the wet ingredients, gluten starts to develop and strengthen. The more you mix, the stronger it gets, and this can create muffins that are dense and chewy.
I use cake flour in my recipe to prevent gluten formation to some extent, but for best results, stop mixing as soon as there is no more dry flour.
Finally, add about 90% of your chocolate chips to the batter, saving a few to sprinkle at the end. Fold until evenly distributed.
Pour the batter into standard muffin cases about two-thirds of the way up.
Sprinkle the reserved chocolate chips on top.
Bake in your preheated oven (200°C / 390°F) for 5 minutes. This high temperature will give the rising agents a boost helping form beautifully cracked muffin tops.
After 5 minutes, reduce the heat to 180°C (360°F) and bake for another 12-15 minutes.
Baking too long will result in dry muffins. Check them early and if they look done, test them with a toothpick. The toothpick should come out with moist crumbs and no wet batter.
For mini muffins, adjust the baking time, skip the higher temperature and bake at 180°C (360°F) for about 12 minutes in total.
Transfer to a wire rack and leave to cool.
Enjoy!
Essential Tips & Tricks
- Using room temperature ingredients will help everything mix together more easily. If you forgot, you can place the eggs in a bowl of warm (not hot) water for 5 minutes.
- For the most consistent results, use a weighing scale. If using US cup measurements, use the spoon and level method for the flour to avoid packing too much (too much flour will make the muffins dry).
- When making the batter, stop mixing once there is no more dry flour. It’s okay if there are a few lumps.
- Preheat your oven to a higher temperature for a rising boost and cracked tops.
- Check early and avoid baking for too long. Once the tops are set and lightly golden around the edges, test with a toothpick. It should come out with moist crumbs (no wet batter).
With these simple tips in mind, you’re set for success every time you make matcha and white chocolate muffins.
How to Store
Room temperature: You can keep these muffins in an airtight container for 1-2 days. Any longer than that and I recommend freezing them.
Freeze: You can freeze them for up to 3 months.
Thawing/reviving: Defrost frozen muffins at room temperature for 30-60 minutes. A short blast in the microwave for 10-20 seconds will revive them if they’re a little dried out.
Matcha Muffin FAQ
Yes, the caffeine remains after baking.
Use a good quality matcha with vibrant color and fresh fragrance. Ceremonial and culinary are marketing terms and are not regulated, so it’s better to rely on trusted brands more than wording on the label.
Browning happens naturally in baked goods, and since these muffins start at a high temperature, the tops can become quite golden. The only way to preserve the vibrant green color is use a lower temperature, but this can affect the texture. A dull color can also occur when using low quality matcha powder.
You can swap the white chocolate with your favorite muffin add-ins, but I developed this recipe specifically to pair with white chocolate, so you might actually need to increase the sugar if using unsweetened add-ins like nuts.
Opened baking powder and baking soda lose their leavening qualities after about 6 months (even if it’s not past the expiry date). To check they’re still active, try these tests:
Baking Powder: Add 1/2 tsp to a bowl and top with 4 tbsp of hot water. If it bubbles energetically, it’s still active.
Baking Soda: Add 1/4 tsp to a bowl, then add 1-2 tbsp vinegar. If it fizzes, it’s still active.
If your baking powder or baking soda fail these tests, they will need to be replaced.
Store in an airtight container to protect them from freezer burn. Muffins can be frozen for about 3 months. If you use fresh fruit like blueberries, the time reduces to about 2 months.
To prevent them drying out, thaw at room temperature or microwave in short increments of 10 seconds for 30-40 seconds until soft.
More Matcha Recipes
- Matcha and Dark Chocolate Brownies
- Matcha Rare Cheesecake
- Matcha Roll Cake
- Mushi Pan (Steamed Cakes)
Want more inspiration? Explore my Matcha Dessert Roundup Post for a carefully selected collection of tasty recipe ideas for matcha lovers!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Matcha and White Chocolate Muffins
Equipment
- 6 Cup Muffin pan
- Steel Mixing Bowls
Ingredients
- 180 g cake flour or all purpose flour
- 1 tbsp matcha powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cinnamon powder
- 1 pinch salt
- 1 egg
- 100 g granulated sugar
- 120 ml whole milk
- 3 tbsp plain yogurt
- 60 ml cooking oil
- ½ tsp vanilla essence or half the amount of vanilla extract
- 100 g white chocolate chips
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Preheat your oven to 200 °C (392 °F). While it heats, sift 180 g cake flour and 1 tbsp matcha powder into a mixing bowl. Add the 1 ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp cinnamon powder and 1 pinch salt and whisk all the dry ingredients until well distributed.
- In a separate bowl whisk 1 egg and 100 g granulated sugar for about 1 minute or until the sugar is dissolved.
- Add 120 ml whole milk, 3 tbsp plain yogurt, 60 ml cooking oil and ½ tsp vanilla essence to the whisked egg mixture, and whisk until well incorporated.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until well incorporated, scraping the edges as you go. Be careful not to over-mix and stop when there is no more dry flour.
- Measure out 100 g white chocolate chips and reserve a few for the tops. Add the rest to the mixture, fold through a few times to distribute evenly.
- Spoon the mixture into about 6 standard sized muffin cases about 2/3 of the way up and sprinkle with the reserved chocolate chips.Bake at 200 °C (392 °F) for just 5 minutes to give them a rising boost, then lower the heat to 180 °C (356 °F) and bake for anoter 12-15 mins. (Or until cooked through – test with a toothpick if unsure. If it comes out clean then they're cooked.)
- Transfer to a wire rack and leave to cool. Enjoy!
Notes
- This recipe makes approximately 6 standard sized muffins or 12 mini muffins.
- If making mini muffins, skip the 5 minutes of baking at a higher temperature and bake for 12 minutes at 180°C (or 350°F).
- Store in an airtight container at room temperature for 1-2 days, or freeze for up to 3 months.
- If your muffins have dried out slightly, revive them in the microwave for 10-20 seconds (I often do this after 1-2 days of room temp storage, or after freezing.)
What is weak flour in your recipe ingredients ?
Weak flour is a type of flour with low gluten content used for cakes and pastry, it’s also known as cake flour or soft flour. If you can’t find it, you can also use all purpose flour but the result won’t be as light and fluffy. Hope it helps!
Another revelation!!!
Thank you for this delicious recipe!!!
They turned out beautifully, only difference was the color, because my matcha was not as green…
A keeper!!!
Hi Maria,
Thank you so much for trying this recipe! I’m happy that you enjoyed it! 🙂
Yuto