Matcha muffins, the best recipe
Ingredients · Servings 12 Muffin
- 70 g Butter
- 100 g sugar
- 1 egg (size M)
- 1 tbsp Vanilleextrakt
- 1 tsp lemon zest
- 200 g wheat flour (type 405)
- 1. Matcha
- 1 tsp baking powder
- 130 ml milk
- 100g chocolate drops (white)
Method · 50 min
- Preheat the oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted baking). Line a 12-cup muffin tin with muffin cups.
- For the batter, cream the butter and sugar together using an electric mixer. Beat in the egg, vanilla extract, and lemon zest. Mix the flour, matcha, and baking powder. Gradually incorporate this mixture along with the milk. Finally, gently fold in the chocolate chips.
- Spoon the mixture into the prepared muffin tin using two spoons or an ice cream scoop. Bake in a preheated oven for about 20 minutes. The matcha muffins will keep for 2 days at room temperature.
Matcha muffins are my go-to recipe when I want to bake something special. The white chocolate chips give them a lovely sweetness that perfectly complements the slightly bitter matcha. You absolutely have to try them!
You will need: muffin tin (12 cups), muffin cups, mixer, mixing bowl, rubber spatula, grater.
I like to add a few raspberries to the batter. The slight tartness goes perfectly with the matcha and makes the muffins nice and moist.