Matcha and White Chocolate Muffins
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 time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 180 g cake 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 white caster 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
- 1
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 powder and 1 pinch salt and whisk all the dry ingredients until well distributed.
- 2
In a separate bowl whisk 1 egg and 100 g white caster sugar for about 1 minute or until the sugar is dissolved.
- 3
Add 120 ml whole milk, 3 tbsp plain yogurt, 60 ml cooking oil and ½ tsp vanilla essence to the whisked egg and sugar, and gently whisk until well incorporated.
- 4
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.
- 5
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.
- 6
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.)
- 7
Transfer to a wire rack and leave to cool.
- 8
Enjoy!