Matcha White Chocolate Muffins
These Matcha White Chocolate Muffins are light and fluffy, and packed with matcha flavor. The batter can be made ahead of time and only require a few ingredients. These muffins are the perfect breakfast or snack!
What is Matcha?
Matcha is finely ground powder of specially grown and processed green tea leaves. It is classified into 3 different grades , indicating the quality of the matcha.
Ceremonial Grade is the highest quality and also the most expensive. It is used for traditional tea ceremonies.
Premium Grade is also very good quality that contains young tea leaves from the top of the tea plant. It has a light subtle flavor.
Culinary Grade is the cheapest of all and is best used for baking, smoothies, etc. It is slightly bitter due to factors as its production of tea leaves are from the lower part of the plant. time of harvest, and manufacturing process.
For this recipe I used culinary grade matcha, you can use ceremonial or premium if that is what you have. If you are just looking to cook or bake with matcha, culinary grade is best.
How to make Matcha Muffins
In a medium size bowl combine all of the dry ingredients together.
In another bowl whisk the liquid ingredients together.
Pour the liquid into the dry and mix until just combined.
Chill the batter for 2-3 hours. Doing this will allow the batter to rest, absorb moisture, and result in a higher baked muffin.
Scoop into a muffin tin and bake!
Other muffin recipes to try
Strawberry Chocolate Chip Muffins
Chocolate Peanut Butter Muffins
If you tried these Matcha White Chocolate Muffins or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!
Matcha White Chocolate Muffins
Ingredients
- 1 3/4 cup all purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tbsp matcha powder
- 3/4 cup milk
- 1/4 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/4 cup white chocolate chips
Instructions
- Line a muffin pan with liners and set aside.
- In a medium size bowl mix together the flour, sugar, baking powder, salt, matcha powder, and white chocolate chips.
- In another bowl whisk together the milk, sour cream, melted butter, and egg.
- Pour the wet ingredients into the dry and mix until just combined.
- Chill the batter for 2-3 hours.
- Preheat the oven to 350 degrees F.
- Scoop the prepared batter into the muffin pan, you should get 12 muffins exactly.
- Garnish with extra white chocolate chips if desired.
- Bake for 20-25 minutes or until a skewer comes out clean or the muffins spring back to the touch.
Notes
Leftover muffins can be frozen for 6-8 weeks in an airtight container.