All of this White chocolate matcha muffins should please you very much for breakfast and afternoon tea! We love their pretty green color thanks to the matcha tea and their large white chocolate chips.
I added some oatmeal (in addition to the flour) for a healthy side, perfect for a little snack. The dough itself is not very sweet. The texture of the muffins is very light, we can easily eat several ...
How to make these matcha tea muffins?
For the dough, I started with a classic muffin base to which I added a touch of matcha tea powder. It is now easily found in organic stores. The matcha brings a little bit of bitterness (and its pretty green color) counterbalanced by the addition of White chocolate. The whole is intentionally not very sweet - but that's exactly what I like!
The texture of these muffins is particularly soft, the top is slightly crispy (result of a high temperature at the start of cooking). If you like muffins, I'm sure you'll love it.
As is generally the case with muffins, it is advisable not to do not over mix the dough, to ensure optimal results.
Possible variations for this recipe
As a replacement for white chocolate, you can put dark chocolate. Matcha and dark chocolate also work great!
It is possible to enhance the recipe by adding macadamia nuts crushed for example.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute muffins!
Matcha White Chocolate Muffins
- 150 g of flour
- 30 g oatmeal
- 2 cc of baking powder
- 3/4 tbsp matcha green tea powder
- a pinch of salt
- 75 g white chocolate
- 60 g soft butter
- 100 g pure cane sugar powder
- 2 eggs
- 60 g heavy cream
- Preheat the oven to 220 ° traditional heat.
- In a container mix the dry ingredients (flour, oats, yeast, matcha, salt).
- Separately, beat the sugar and butter to obtain a creamy texture. Add the eggs one by one, then the cream.
- Incorporate the dry ingredients in rain, do not mix too much (muffins hate that!).
- Finish by adding the white chocolate pistoles, keeping a few to place them on top of each box, as a decoration before baking.
- Pour the batter into paper trays placed in a muffin pan.
- Bake in a very hot oven - 220 ° - for 5 minutes then lower to 185 ° for 12 minutes.