Matcha and White Chocolate Muffins

Name: Matcha and White Chocolate Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 standard
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; 100 g white chocolate chips

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 standard
Course
Dessert, Breakfast, Snacks
Cuisine
Fusion, Japanese, American

Matcha and White Chocolate Muffins

Celia Wu

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

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

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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.
In a separate bowl whisk 1 large egg and 100 g caster sugar for about 1 minute or until the sugar is dissolved.
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.
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.
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.
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.)
Transfer to a wire rack and leave to cool.
Enjoy!

Notes

This recipe makes approximately 6 standard sized muffins or 12 mini muffins.
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.
Store in an airtight container at room temperature for 1-2 days, or freeze for up to 3 months.