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Matcha and White Chocolate Muffins

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

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

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

    Cup of Yum
  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 and 1 pinch salt and whisk all the dry ingredients until well distributed.
  2. In a separate bowl whisk 1 large egg and 100 g caster sugar for about 1 minute or until the sugar is dissolved.
  3. 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.
  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!

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.