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matcha muffins

Delicious Matcha and White Chocolate Muffins (抹茶ホワイトチョコレートマフィン)


  • Author: Yuto Omura
  • Total Time: 35 minutes
  • Yield: 8 1x

Description

How to make fluffy and light, café style matcha muffins with white chocolate. The perfect afternoon snack and a breakfast treat! (This recipe makes approx 8 medium sized muffins or 6 large/12 small.)


Ingredients

Scale
  • 190g (¾ US cup) weak flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp matcha powder
  • ¼ tsp cinnamon
  • 1 pinch of salt
  • 1 large egg
  • 100g (½ US cup) white sugar
  • 3 tbsp natural yogurt
  • 100ml (⅓ US cup + 2½ tbsp) whole milk
  • 60ml (¼ US cup) vegetable oil
  • 1/2 tsp vanilla extract
  • 100g (4oz) white chocolate (If you want to drizzle the muffins with white chocolate, set about 10-20g aside to melt at the end)

Instructions

  1. Preheat the oven to 220°C (or 430°F)
  2. Sift 190g flour into a bowl and add 2½ tsp baking powder, ½ tsp baking soda, 2 tsp of matcha powder, ¼ tsp cinnamon and a pinch of salt. Mix until the the dry ingredients are evenly distributed throughout the flour.
  3. In a separate bowl whisk 1 egg with 100g of white sugar for about 1 minute.
  4. Next, pour 100ml milk, 3 tbsp plain natural yogurt, 60ml vegetable oil and 1 tsp vanilla extract to the whisked egg and sugar, mix with a spatula until well incorporated.
  5. Gradually add the wet mixture into the dry ingredients and carefully fold them together, the flour only needs to be touched by the wet mixture. Be careful not to over mix! (If there are some lumps of flour, it's okay.)
  6. Roughly chop the white chocolate and add to the mixture, fold through a couple of times to distribute the chocolate but try to mix as little as you possibly can.
  7. Spoon the mixture into about 8 medium sized muffin cases about 2/3 of the way to the top.
  8. Bake at 220°C (or 430°F) for just 5 minutes to give them a rising boost, then lower the heat to 180°C (or 350°F) and bake for a further 15-20 mins.
  9. Leave to cool and drizzle with a little melted white chocolate. (optional)
  10. Store in an airtight container for 1-2 days, or freeze for up to 3 months.
  11. Enjoy!

Notes

Be careful not to overmix.

You can use white chocolate chips or a block of white chocolate, it depends on your preference.

If you don't like white chocolate you can always use dark or milk chocolate, but the sweetness of white chocolate really compliments the bitterness of matcha.

If you have large muffin cases, increase the baking baking time by a few minutes. If your muffin cases are small reduce the baking time to about 12 mins.

  • Prep Time: 10 mins
  • Cook Time: 25
  • Category: Baking
  • Method: Baking
  • Cuisine: Japanese

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