Go Back
To make Matcha White Chocolate Muffins, gather these items: - 1 ½ cups all-purpose flour - 1 tablespoon matcha green tea powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, melted - ½ cup granulated sugar - ¼ cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 cup plain Greek yogurt (or nonfat yogurt) - 1 cup white chocolate chips - 2 tablespoons powdered sugar (for dusting, optional) You can swap some ingredients for others. Use whole wheat flour for a healthier option. If you don’t have matcha powder, try green tea powder. For a dairy-free choice, use coconut yogurt instead of Greek yogurt. You can also replace white chocolate chips with dark chocolate chips if you prefer. Choosing good ingredients makes a big difference. Buy fresh matcha powder for the best flavor. Look for unsalted butter that is creamy and smooth. For the yogurt, check that it’s thick and not watery. When picking your chocolate chips, ensure they are high quality. This helps your muffins taste great! {{ingredient_image_1}} Start by gathering your tools. You need a muffin tin, mixing bowls, and a whisk. Preheat your oven to 350°F (175°C). Line the muffin tin with paper liners or grease it with butter. This makes it easy to remove the muffins later. In a medium bowl, combine the dry ingredients. Whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of matcha powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mix until it’s even. In another bowl, add ½ cup of melted butter, ½ cup of granulated sugar, and ¼ cup of brown sugar. Whisk this until it’s creamy. Beat in 2 eggs, one at a time. Stir in 1 teaspoon of vanilla extract next. Then, mix in 1 cup of Greek yogurt until combined. Gradually add the dry mix to the wet mix. Fold gently with a spatula. Be careful not to overmix! Finally, fold in 1 cup of white chocolate chips. Fill each muffin cup about 2/3 full with batter. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready! Let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. For a nice touch, dust with powdered sugar before serving. Enjoy your Matcha White Chocolate Muffins! To get the best flavor in your Matcha White Chocolate Muffins, use fresh matcha powder. Fresh matcha gives a brighter taste and vibrant color. Make sure to whisk the dry ingredients well. This helps blend the matcha evenly with the flour. When combining wet and dry ingredients, mix gently. Overmixing can make your muffins dense. One common mistake is skipping the cooling time. Letting muffins cool helps improve their texture. Another mistake is using too much matcha. Stick to one tablespoon for the right balance. Also, make sure your butter is not too hot when mixing. Hot butter can cook the eggs and change the texture. To enhance texture, use Greek yogurt. It keeps the muffins moist and adds a nice tang. You can also add a sprinkle of white chocolate chips on top before baking. This gives a nice crust and extra flavor. Lastly, be careful with baking time. Check them a minute early to avoid overbaking. Pro Tips Use High-Quality Matcha: The flavor and color of your muffins will greatly depend on the quality of the matcha powder you use. Opt for culinary grade matcha for the best results. Don’t Overmix the Batter: Overmixing can lead to dense muffins. Mix until just combined for a light and fluffy texture. Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. They should spring back when lightly touched. Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. {{image_2}} You can switch things up with these muffins. Try adding nuts or dried fruit. Walnuts add a nice crunch. Dried cranberries bring sweetness and color. You could also mix in some coconut flakes. The flavors blend well with matcha and chocolate. For a twist, add a bit of orange zest. It gives a nice citrus touch. If you need gluten-free muffins, use a gluten-free flour blend. Look for blends with xanthan gum. This helps with texture and rise. You can also use almond flour for a nutty flavor. Just remember, almond flour needs more moisture. Add a little extra yogurt to keep it moist. To make these muffins dairy-free, swap the butter for coconut oil. Use a dairy-free yogurt for a creamy texture. Non-dairy milk, like almond or oat milk, works well too. These swaps keep the muffins soft and tasty. You won't miss the dairy at all! To keep your matcha white chocolate muffins fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. Place parchment paper between layers if you stack them. Always let the muffins cool completely before sealing them. This avoids condensation, which can make them soggy. If you want to save some muffins for later, freezing works great. Wrap each muffin tightly in plastic wrap or foil, then place them in a freezer bag. They can last up to three months in the freezer. When you're ready to enjoy them, take a muffin out and let it thaw at room temperature. For a warm treat, microwave it for 15 to 20 seconds. These muffins stay fresh for about three to four days at room temperature. If you store them in the fridge, they can last a week. However, the texture may change. For the best taste and texture, enjoy them within a few days. You can use plain nonfat yogurt, sour cream, or buttermilk. Each of these options adds moisture. If you want a dairy-free choice, try coconut yogurt. It offers creaminess and a hint of flavor. Adjust the sweetness if needed, as some yogurts can be tangy or sweet. Yes, you can make these muffins vegan. Replace eggs with flax eggs or applesauce. Use a plant-based butter or oil in place of the unsalted butter. Swap Greek yogurt for plant-based yogurt. To sweeten, stick with granulated sugar, as it is usually vegan. Muffins are done when they are golden brown and spring back when touched. Insert a toothpick into the center; it should come out clean or with a few crumbs. If you see wet batter, bake for a couple more minutes. Always check for doneness before removing them from the oven. We've explored ingredients, instructions, and tips for baking muffins. You learned about substitutions and how to pick the best ingredients. Preparing your kitchen helps ensure smooth mixing and baking. We discussed how to enhance flavor and texture while avoiding common mistakes. We also looked at variations and smart storage methods. Now you can bake delicious muffins your way. Enjoy the process and share your creations!

Matcha White Chocolate Muffins

Deliciously moist muffins infused with matcha green tea and white chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, melted
  • 0.5 cups granulated sugar
  • 0.25 cups brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups plain Greek yogurt
  • 1 cups white chocolate chips
  • 2 tablespoons powdered sugar (for dusting, optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with butter.
  • In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt until well combined. Set aside.
  • In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and creamy.
  • Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Add the Greek yogurt to the wet mixture and mix until just combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just incorporated. Take care not to overmix.
  • Gently fold in the white chocolate chips until evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  • Optionally, dust the cooled muffins with powdered sugar for an elegant finish before serving.

Notes

Optionally dust with powdered sugar for an elegant finish.
Keyword dessert, matcha, muffins, white chocolate