clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Matcha muffins with white chocolate chips on a wooden chopping board

Matcha and White Chocolate Muffins

  • Author: Yuto Omura
  • Total Time: 35 minutes
  • Yield: 6


How to make fluffy and light, matcha green tea muffins with white chocolate. The perfect afternoon snack and a breakfast treat! (This recipe makes approximately 6 standard sized muffins or 12 mini muffins.)


  • 180g cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp matcha powder
  • ¼ tsp cinnamon
  • 1 pinch of salt
  • 1 large egg
  • 100g caster sugar
  • 3 tbsp plain natural yogurt
  • 120ml whole milk
  • 60ml vegetable oil
  • 1/2 tsp vanilla essence (or 1/4 tsp vanilla extract)
  • 100g white chocolate chips


  1. Preheat the oven to 200°C (or 430°F)
  2. Sift the flour and matcha powder into a mixing bowl. Add the baking powder, baking soda, cinnamon and salt and whisk all the dry ingredients until well distributed.
  3. In a separate bowl whisk the egg and sugar for about 1 minute or until the sugar is dissolved.
  4. Add the milk, plain natural yogurt, vegetable oil and vanilla extract to the whisked egg and sugar, gently whisk until well incorporated.
  5. Make a well in the centre of the dry ingredients and pour in the wet mixture. Carefully fold them together with a spatula and mix until well incorporated. Be careful not to over mix.
  6. Add the white chocolate 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 6 standard sized muffin cases about 2/3 of the way up.
  8. Bake at 200°C (or 400°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 mins. (Or until cooked through - test with a toothpick if you're unsure. If it comes out clean then they're cooked.)
  9. Transfer to a wire rack and leave to cool.
  10. Store in an airtight container for 1-2 days, or freeze for up to 3 months.
  11. Enjoy!


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).

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

Keywords: matcha muffins,Matcha,Matcha and white chocolate muffins,Matcha white chocolate,White Chocolate,matcha muffin recipe,best matcha muffins,Japanese muffin recipe