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Matcha muffins with white chocolate chips on a wooden chopping board

Matcha and White Chocolate Muffins

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Breakfast, Snacks, Sweets and Desserts
Cuisine American, Fusion, Japanese
Servings 6 standard muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Snacks, Sweets and Desserts
Cuisine: American, Fusion, Japanese
Servings: 6 standard muffins

Equipment

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

Instructions 

  • Preheat the 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 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 2/3 of the way up.
    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 a further 15 mins. (Or until cooked through - test with a toothpick if unsure. If it comes out clean then they're cooked.)
    matcha muffins in a 6 case muffin pan
  • 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.