Earthy matcha and creamy white chocolate come together for this tea infused muffin recipe. These White Chocolate Matcha Muffins are soft, moist and naturally green! Start your morning with a green tea muffin.
White Chocolate Matcha Muffins
There’s something magical about the combination of matcha and white chocolate. The Japanese green tea powder gives these muffins the gorgeous, vibrant green colour and earthy flavour. Paired with white chocolate for a creamy caramel-like sweetness and it is just irresistible!
These White Chocolate Matcha Muffins have become one of my favourite go-to matcha treats. This one-bowl muffin recipe makes it easy to throw together a matcha-inspired dessert in no time. Perfect for a quick morning bite or midday pick-me-up.
If you’re a matcha lover like me, you’ll especially appreciate how these muffins highlight matcha’s rich, umami depth.
Why You’ll Love This Recipe
- Soft, moist and fluffy. With a crunchy, big muffin top.
- Balanced flavour. Each bite is filled with rich matcha and creamy white chocolate.
- Easy to make recipe. Ready in about 30 minutes and they can be made in one-bowl for easier clean up.
- Beautiful green colour. The colouring is all-natural, no food dyes required! This makes it an awesome treat for St. Patrick’s Day or even Christmas.
Ingredient Notes
- Matcha: For the best results, make sure you are using a high-quality matcha. It should be vibrant green, not dull brown in colour.
- White Chocolate: You can use white chocolate chips or chopped white chocolate bar.
- Dry Ingredients: All-purpose flour, baking powder, granulated sugar and salt
- Wet Ingredients: Egg, milk, vegetable oil and vanilla extract
White Chocolate Matcha Muffins Recipe
This is just a run through of the recipe. Find the full ingredient measurements and directions in the recipe card towards the end of this post.
Preheat & Prep
Preheat the oven to 400 degrees Fahrenheit. Line a muffin tray with muffin liners and set aside. If you don’t have muffin liners you can make your own with parchment paper following this tutorial from Sugar Spun Run.
Mix dry ingredients
In a large mixing bowl, whisk together all-purpose flour, baking powder, granulated sugar and salt.
Matcha time
Sift matcha into the large mixing bowl. Sifting matcha will remove any clumps. I like to use 4 teaspoons, but if you would like a stronger matcha flavour add an additional teaspoon. Whisk to combine with other dry ingredients.
Combine wet ingredients
In the same mixing bowl, add the egg, milk, vegetable oil and vanilla extract. Gently stir with a spatula until just combined.
Fold white chocolate into batter
Add the white chocolate chips into the batter and gently fold together until they are evenly distributed. Do not over mix.
Fill muffin pan
Scoop the white chocolate matcha muffin batter into the lined muffin pan. Fill each muffin liner to the top. Sprinkle the tops with sugar.
Bake
Bake in a preheated oven for 18-20 minutes or until a toothpick comes out with a few moist crumbs attached. Let cool or enjoy the matcha muffins warm.
Tips for the Best Matcha Muffins
- Use high-quality matcha – Lower grades of matcha can taste too bitter and that will come off in the muffins. That being said, you don’t need to use the most expensive ceremonial matcha out there. Good quality culinary matcha that is vibrant green works well. After all, you want green muffins, not brown!
- Sift matcha for a smooth batter – Matcha powder can clump so sifting will help for even distribution and reduce the chance of bitter matcha chunks in the muffins.
- Do not overmix the batter – This keeps muffins soft and fluffy, instead of dense and chewy.
- Stronger matcha flavour – If you want more flavour of matcha in your muffins add another teaspoon or two of the green tea powder to the batter.
Frequently Asked Questions
What kind of matcha should I use?
For the best flavour, high-quality culinary matcha. Find some of my best matcha recommendations here.
Can I make these muffins dairy-free?
Yes! Use a dairy-free milk such as oat milk and vegan white chocolate.
How do I store these muffins?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Leftovers can also be frozen by wrapping each one in plastic wrap and storing in a freezer-safe bag or container. Freeze for up to 1 month. Thaw at room temperature or reheat when ready to serve.
More Matcha Recipes You’ll Love
White Chocolate Matcha Muffins
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- ½ teaspoon salt
- 4 teaspoons matcha
- 1 egg large
- ¾ cup milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a muffin tray with muffin liners and set aside.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, granulated sugar and salt.
- Sift matcha into the large mixing bowl. Sifting matcha will remove any clumps. I like to use 4 teaspoons, but if you would like a stronger matcha flavour add an additional teaspoon. Whisk to combine with other dry ingredients.
- In the same mixing bowl, add the egg, milk, vegetable oil and vanilla extract. Gently stir with a spatula until just combined.
- Add the white chocolate chips into the batter and gently fold together until they are evenly distributed. Do not over mix.
- Scoop the white chocolate matcha muffin batter into the lined muffin pan. Fill each muffin liner to the top. Sprinkle the tops with sugar.
- Bake in a preheated oven for 18-20 minutes or until a toothpick comes out with a few moist crumbs attached. Let cool or enjoy the matcha muffins warm.