Matcha Muffin with White Chocolate Chip

23 Jan

Saw this easy recipe on public television and it was… easy as muffins? Well it was easy because hubby made it! Extremely airy texture, not mushy or dense – we dived in immediately, but as they cooled, the tops became crispier, which made for a great combo. Normally I can’t even finish one store bought muffin because it’s just too sweet for my liking – I had no problem finishing off two!

Just assemble two bowls of wet and dry ingredients, then combine. Bake  at 375˚ F for 20 minutes. Makes 7 to 8 muffins.

1 cup flour
1/3 cup sugar
1/4 cup white chocolate chips
2 tbsp Green Tea powder
1 tbsp baking powder
1/4 tsp salt
1 egg
2/3 cup whole milk (we used 1%)
1/3 cup canola oil


2 Responses to “Matcha Muffin with White Chocolate Chip”

  1. Jessica December 27, 2013 at 8:18 pm #

    I am excited to try this recipe for a friend’s birthday. Does it really call for one tablespoon of baking powder? That’s more than I’ve ever used with 1 cup of flour, so I just wanted to be sure. Or is it one teaspoon? Thanks for your help, and for the recipe!

    • Cee December 28, 2013 at 10:57 am #

      Hi Jessica,

      Yes, we use one tablespoon of baking powder. It does seem quite a bit, but the muffins turn out extremely light – not dense or the typically heavier types that feel like a whole breakfast. The top does not rise in height much so don’t be disappointed that it’s a little flatter. We also find the lighter sweetness in this recipe to be more suitable for our palette, as we normally prefer much less sugar. I hope your friend enjoys it!


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