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Home » Recipes » Sweets and Bread

Matcha and White Chocolate Chip Muffins

Published: Mar 29, 2020 · Modified: Sep 12, 2023 by Yuto Omura

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These light and fluffy muffins are flavoured with matcha green tea powder and white chocolate chips creating perfect balance of earthy and sweet. They make a great breakfast treat or snack anytime of day!

Matcha muffins with white chocolate chips on a wooden chopping board

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Jump to:
  • What are Matcha Muffins?
  • What is Matcha?
  • Ingredients You Will Need
  • Step-by-Step Process
  • Substitutions
  • Storage
  • Matcha Lovers
  • Matcha and White Chocolate Muffins

What are Matcha Muffins?

Matcha muffins are simply muffins flavoured with Japanese green tea powder. Matcha has a distinct earthy, slightly bitter taste and is one of the most loved flavours for sweets and desserts in Japan. In fact, I would say that matcha is probably one of the most common flavours you can find here.

Because of matcha's bitterness, it pairs well with the highly sweet yet mild flavour of white chocolate. It's one of my favourite flavour combinations!

Matcha muffins with white chocolate chips on a wooden chopping board

This muffin recipe is one of my go-to baking recipes and I make them often. It's quick, easy and fail free so if you're looking for soft, light and delicious matcha muffins, this is the recipe for you!

What is Matcha?

Matcha is a type of green tea made by grinding young green tea leaves into a fine, brightly coloured powder. Growing green tea leaves for matcha requires special care, they are grown in shade which not only helps the plant develop more caffeine, but also develop more amino acids which contribute to its complex flavour.

matcha muffins next to a small plate of matcha powder with ceramic spoon

There are different grades of matcha depending on its quality and usage. Usually the highest quality matcha is whisked with hot water using a special bamboo tea whisk called a "chasen" (茶筅) to make matcha tea. This way, the flavour of the matcha can be appreciated in its purest form. The "culinary grade" matcha is not so high in quality, but since it will be complimented with other ingredients it is perfect for baking and used in sweetened drinks such as matcha latte or matcha bubble tea with tapioca.

Regardless of the grade, you can tell a good quality matcha by the colour. Matcha powder should be vibrant green (not faded) and have a strong and fragrant aroma. Since matcha tends to deteriorate quite quickly, I recommend keeping it in the fridge or freezer once opened and using it within 4 weeks for optimum flavour.

matcha and white chocolate muffin on a wooden chopping board

Ingredients You Will Need

For this recipe, you will need the following ingredients:

  • Cake flour
  • Baking powder (I used Rumford)
  • Baking soda
  • Matcha powder
  • Cinnamon powder
  • Salt
  • Medium egg
  • White sugar
  • Plain natural yogurt
  • Whole milk
  • Vanilla essence
  • Vegetable oil

See recipe card for quantities.

Use room temperature ingredients

I recommend measuring out your ingredients in advance and leaving the egg, yogurt and milk out of the fridge for 30 minutes before making the batter. This makes it easier for the ingredients to incorporate into each other, resulting in a smoother batter that is less likely to be overmixed.

matcha and white chocolate muffin on a wooden chopping board

Step-by-Step Process

Here are my step by step instructions on how to make the best matcha muffins at home including process pictures with tips and tricks to get them perfect every time! For a simplified printable version of the recipe with ingredient quantities, see the recipe card at the bottom of the page.

Combine the dry ingredients

In order to make light and fluffy muffins, it's important not to over mix. When we talk about over mixing, it refers to the flour coming into contact with wet ingredients and the more you mix it, the more the gluten develops which in turn creates dense and chewy muffins. This is certainly something we want to avoid! One way we can prevent this is to mix the dry ingredients and wet ingredients separately.

Matcha muffin dry ingredients in a mixing bowl

The first step is to sift 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.

Matcha muffins dry ingredients thoroughly mixed in a mixing bowl

Use a whisk to mix until everything is well combined and then make a "well" in the centre, we will pour the wet ingredients into the well later.

Mix the egg and sugar

egg and sugar combined in a mixing bowl

Mixing the sugar into the egg will help it dissolve which will ensure it is mixed evenly into the batter. Whisking also incorporates air into the eggs which adds to the light and fluffy texture of the muffins!

Combine wet ingredients

egg, sugar, milk, yogurt and vanilla essence mixed in a mixing bowl

In the bowl with the egg/sugar mixture, add the natural yogurt, whole milk, vanilla extract and oil. Mix until well combined.

Combine the wet and dry ingredients

wet ingredients poured into the dry ingredients

Pour the wet ingredients into the bowl of dry ingredients and use a spatula to gently combine them. Make sure to scrape the sides of the bowl to ensure all the dry ingredients are incorporated and be careful not to mix too much! The batter should be slightly thick.

white chocolate chips added to matcha muffin batter in a mixing bowl

Once combined, add your chocolate chips! One tip to stop them sinking is to toss them in a very light coating of flour, but this is optional. I also save a few chocolate chips to sprinkle on the top.

Pour into muffin cases and bake

matcha muffins in a 6 case muffin pan

Lightly grease 6 muffin cases and fill each case ⅔ of the way up.

Bake in an oven preheated to 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, lower the heat to 180°C (360°F) and bake for another 15 minutes.

Be careful not to overbake

Baking too long will result in dry muffins. Be sure to check them frequently and test with a toothpick to check they're done!

Alternatively you can divide them into 12 mini muffins, but be sure to adjust the baking time as smaller muffins cook faster. I recommend 180°C (360°F) for approximately 12 minutes.

Cool

matcha muffins cooling on a wire rack

Once cooked, leave to cool on a wire rack.

When they're cool, they're ready to eat!

Substitutions

If you're not big on white chocolate, you can also replace it with something else. Here are some ideas.

  • Dark chocolate
  • Milk chocolate
  • Cooked adzuki beans
  • Nuts
  • Dried strawberries

Note: This recipe has a reduced amount of sugar because white chocolate is very sweet. If you swap it for nuts, you might need more sugar to make them sweeter. Of course, this is all down to preference.

The sweetness of the white chocolate with the bitterness of the matcha works really well together! I hope you enjoy this muffin recipe with a Japanese twist!

Matcha and white chocolate muffin held in hand

Storage

You can keep these muffins in an airtight container for 1-2 days. Any longer than that and I recommend freezing them. You can freeze them for up to 3 months. Defrost thoroughly before eating and heat in the microwave for 10-20 seconds if they seem a little dry.

Matcha Lovers

If you love matcha, be sure to check out some of my other matcha recipes!

  • Matcha and dark chocolate brownies
  • Matcha and white chocolate cookies
  • Iced matcha latte
  • Homemade matcha ice cream
Matcha and white chocolate muffin cut in half with a bite missing on a wooden chopping board

Matcha muffins with white chocolate chips on a wooden chopping board

Matcha and White Chocolate Muffins

Yuto Omura
How to make fluffy and light, matcha green tea muffins with white chocolate. The perfect afternoon snack and a breakfast treat!
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Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Desserts, Snack
Cuisine American, Fusion, Japanese
Servings 6 standard muffins

Ingredients
 
 

  • 180 g cake flour
  • 1 tbsp matcha powder
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp cinnamon
  • 1 pinch salt
  • 1 large egg
  • 100 g caster sugar
  • 120 ml whole milk
  • 3 tbsp plain natural yogurt
  • 60 ml cooking oil
  • ½ tsp vanilla essence - or half the amount of vanilla extract
  • 100 g white chocolate chips
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Instructions
 

  • Preheat the oven to 200 °C.
  • 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 and 1 pinch salt and whisk all the dry ingredients until well distributed.
    Matcha muffins dry ingredients thoroughly mixed in a mixing bowl
  • In a separate bowl whisk 1 large egg and 100 g caster sugar for about 1 minute or until the sugar is dissolved.
    egg and sugar combined in a mixing bowl
  • Add 120 ml whole milk, 3 tbsp plain natural yogurt, 60 ml cooking oil and ½ tsp vanilla essence to the whisked egg and sugar, and gently whisk until well incorporated.
    egg, sugar, milk, yogurt and vanilla essence mixed in a mixing bowl
  • Make a well in the center of the dry ingredients and pour in the wet mixture. Carefully fold them together with a spatula until well incorporated. Be careful not to over-mix.
    wet ingredients poured into the dry ingredients
  • Add 100 g white chocolate chips to the mixture, fold through a few times to distribute the chocolate but try to mix as little as you possibly can.
    white chocolate chips added to matcha muffin batter in a mixing bowl
  • Spoon the mixture into about 6 standard sized muffin cases about ⅔ of the way up.
    matcha muffins in a 6 case muffin pan
  • Bake at 200 °C for just 5 minutes to give them a rising boost, then lower the heat to 180 °C and bake for a further 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.
    matcha muffins cooling on a wire rack
  • 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.
Click here to add your own private notes.

Equipment

6 Cup Muffin pan
Steel Mixing Bowls
Keywords Matcha, matcha muffins, matcha white chocolate, White Chocolate
Tried this recipe?Let us know what you thought!
 

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    Recipe Rating




  1. Lizpeth Broguiere

    February 16, 2021 at 4:56 pm

    What is weak flour in your recipe ingredients ?

    Reply
    • Yuto Omura

      February 17, 2021 at 4:42 pm

      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!

      Reply

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