Creamy, soft and fragrant green tea muffins. The creaminess of the white chocolate chips fits the real(!) green tea flavor perfectly.
It’s my 4th day off from work (taking a mini-vacay) and I’m loving it. Testing recipes, eating homemade lunch, going to the gym and just strolling around the city centre is what soothes my mind ^^ Sometimes all you need is a small/short break to get your mind flowing again and to become more productive. You should take some time off too 🙂
Anyway, I’ve been in a creative flow these past few days and have written quite some recipes and posts! 😀 One of the recipes is today’s matcha muffins. Yes, green tea muffins! Now, as you might know, I’m a big green tea lover. Especially in sweets. I’ve said this before, but the bitterness of the green tea just cuts sugary sweetness really well. Just like it did with my green tea meringues.
Today’s muffins are seriously oh-so-yummy! Even my boyfriend, who dislikes anything green tea, said these muffins were truly good. Mainly because of the white chocolate – green tea combo. He ended up devouring 1,5 muffins in one sitting. (We shared one to feel less guilty about eating more than 1… ^^” ) 1,5 might not seem that much, but these muffins are huge. And if you’re really against green tea, I still have these bakery-style chocolate chip vanilla muffins and/or other muffin recipes for you 😉
So to make these muffins sky-high, we need a really thick batter. Thick batter = Bakery Style Muffins. Therefor, I used the same trick as with the chocolate chip vanilla muffins and substituted buttermilk with sour cream. This reduces the amount of liquid added to the batter, but add enough sour to moisten your muffins. Additionally, you’ll need to fold your batter carefully until just combined. Overmixing will result in dry, tough muffins. Finally, bake the muffins 6 minutes at 220 C and switch to 190 C for another 13 minutes (depending on the size of your muffins*). I’ve learned this trick from Sally and have used it ever since I posted my first muffin recipe.
Muffins are best stored in an airtight container (up to 5 days). You could also wrap leftovers in cling film (wrap well) and freeze individually (up to 3 months). These muffins make great on-the-go (car) snacks! 😉
*This recipe was written for 12 big muffins. I used muffin liners, which are bigger than cupcake liners. If you’re going to use cupcake liners, this recipe will yield 14-15 muffins and you’ll need to switch the 2nd bake to ~8 minutes.
- 385 g all-purpose flour
- 4 tsp baking powder
- 1½ Tbsp matcha powder
- ¼ tsp salt
- 150 g white chocolate chips
- 120 g unsalted butter, softened
- 190 g caster sugar
- 3 eggs
- 125 g sour cream
- Preheat the oven to 220 C and line a muffin tin with muffins liners.
- In a bowl, mix the flour, baking powder, matcha powder and salt.
- Take one tablespoon of the flour mixture and mix it with the chocolate chips. Set aside both.
- In a mixing bowl, cream the butter and sugar (~4 minutes).
- Add and mix the eggs completely one by one.
- Add the sour cream and mix.
- Fold in the flour mixture until just combined taking care not to overmix.
- Add chocolate chips and fold.
- Divide the batter over the muffin liners and bake 5 minutes at 220 C. Then, turn the oven down to 190 C and bake for another 13 minutes*.
- *This recipe was written for 12 big muffins. I used muffin liners, which are bigger than cupcake liners. If you're going to use cupcake liners, this recipe will yield 14-15 muffins and you'll need to switch the 2nd bake to 6-8 minutes.