White Chocolate Matcha Muffins
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 -- no food dye! Start your morning with a green tea muffin.
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.
Notes
Storage Tips: 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.
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