Go Back
–+ servings

Matcha and White Chocolate Muffins

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 6 standard muffins

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

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.
    Matcha muffins dry ingredients thoroughly mixed in a mixing bowl
  • In a separate bowl whisk 1 egg and 100 g granulated 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 yogurt, 60 ml cooking oil and ½ tsp vanilla essence to the whisked egg mixture, and 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. 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.
    wet ingredients poured into the dry ingredients
  • 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.
    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 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.)
    matcha muffins in a 6 case muffin pan
  • Transfer to a wire rack and leave to cool. Enjoy!
    matcha muffins cooling on a wire rack

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.)