Matcha White Chocolate Muffins
Vibrant green tea muffins loaded with sweet white chocolate chips and a tender crumb.
In a nutshell: This authentic japanese fusion matcha white chocolate muffins comes together in just 33 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A delightful fusion baking recipe. These fluffy, soft muffins are flavored with premium Japanese matcha green tea powder, yielding a gorgeous green hue, balanced perfectly by sweet, melting white chocolate chips.
Key Equipment
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Chef's Pro-Tips
- Measure Flour by Spooning & Leveling: Avoid scooping measuring cups directly into flour bags, which packs the grains densely. Spoon flour into the cup and level with a butter knife.
- Cool in Pan Briefly, Then Rack: Let loaves rest 10 minutes in the loaf tin before turning onto a wire rack. Trapped steam inside pans can make bottom crusts soggy.
Ingredients
4
servings
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2 cups all-purpose flour
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1 ½ tbsp matcha green tea powder, culinary grade
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¾ cup sugar
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2 ½ tsp baking powder
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½ cup milk
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½ cup melted butter
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¾ cup white chocolate chips
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Step-by-Step Instructions
Whisk Dry and Wet
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners. In a bowl, sift flour, matcha powder, baking powder, and salt. In a separate bowl, whisk sugar, egg, milk, and melted butter.
Combine Batter
Pour wet ingredients into dry and fold gently until just combined—do not overmix. Fold in the sweet white chocolate chips.
Bake to Fluffy
Divide the batter evenly into the muffin liners. Bake for 15-18 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
They have a distinct but balanced matcha flavor — earthy and lightly sweet, mellowed by the white chocolate chips. If you love matcha, you can add a little more.
Overmixing is the most common cause. Fold the wet and dry ingredients together just until combined — a few lumps are fine.
Yes — culinary grade is actually the better choice for baking since its stronger flavor stands up to the oven heat. Save ceremonial grade for lattes.
Keep in an airtight container at room temperature for a couple of days. They also freeze well — thaw at room temperature when ready.
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