Matcha and White Chocolate Muffins

Method9 steps

1. 1

   Step 1: Preheat the oven to 200°C / 392°F and line a six-cup muffin pan with standard muffin cases. Sift all 180 g cake flour and 1 tbsp matcha into a bowl. Add all 1½ tsp baking powder, ¼ tsp baking soda, ¼ tsp cinnamon and 1 pinch salt; whisk until evenly mixed.

   Uses 180 g unbleached cake flour · 1 tbsp matcha powder · 1½ tsp baking powder · ¼ tsp baking soda · ¼ tsp ground cinnamon · 1 pinch salt

   
2. 2

   Step 2: In a separate bowl, whisk the egg (1) with all 100 g granulated sugar for about 1 minute, until the sugar dissolves and the mixture is slightly pale.

   Uses 1 egg · 100 g granulated sugar

   
3. 3

   Step 3: Whisk all 120 ml whole milk, 3 tbsp plain yogurt, 60 ml cooking oil and ½ tsp vanilla essence into the prepared egg-sugar mixture until well incorporated.

   Uses Whisked egg and sugar mixture · 120 ml whole milk · 3 tbsp plain natural yogurt · 60 ml cooking oil · ½ tsp vanilla essence

   
4. 4

   Step 4: Make a well in the prepared dry mixture and pour in all the wet mixture. Fold gently with a spatula, scraping the sides, just until no dry flour remains. Avoid overmixing; a few small lumps are fine.

   Uses Mixed matcha dry ingredients · Complete wet muffin mixture

   
5. 5

   Step 5: Measure all 100 g white chocolate chips and set a few aside for the tops. Fold the rest through the prepared batter until evenly distributed, keeping the reserved chips separate.

   Uses 100 g white chocolate chips, divided between batter and topping · Combined matcha muffin batter

   
6. 6

   Step 6: Spoon the chocolate-chip batter into about six standard muffin cases, filling each about two-thirds full. Sprinkle the separately reserved chocolate chips over the tops.

   Uses Matcha batter with the mixed-in chocolate chips · Chocolate chips reserved for the tops

   
7. 7

   Step 7: Put the filled muffin pan in the fully preheated oven and bake at 200°C / 392°F for 5 minutes. When the alert sounds, promptly reduce the oven temperature for the next stage.

   Initial high-temperature bake · 5 minUses Filled muffin pan with reserved chips on the tops

8. 8

   Step 8: After the first 5 minutes, lower the oven to 180°C / 356°F and continue baking. Check after 10 minutes at this lower temperature as the article advises; the card gives about 12–15 minutes for this stage. Remove the muffins when the tops are set with lightly golden edges and a toothpick comes out with moist crumbs but no wet batter. Continue if needed, checking closely to avoid drying them out.

   Check muffins at the lower temperature · 10 minUses Muffin pan after the initial high-temperature bake

9. 9

   Step 9: Transfer the fully baked muffins to a wire rack and let them cool. Once cool, enjoy or store airtight at room temperature for 1–2 days, or freeze for up to 3 months.

   Uses Fully baked matcha and white-chocolate muffins