Japanese flavour infused Matcha Muffins are so soft and moist and pair perfectly with Kuromame black soybeans. This is the bests matcha muffin recipe perfect for afternoon tea!
What is Matcha Muffin?
Matcha muffins are muffins made with matcha green tea powder. Matcha green tea powder adds a vivid green colour and distinctive bittersweet flavour to ordinary muffins. It is a popular sweet in Japan and often small pieces of sweet beans, white choc chip, macadamia nuts, chestnuts (Kuri) and sweet potatoes are added. This is because those ingredients match well with matcha flavour.
Flavour Profile : Matcha
What is Matcha? Matcha is a type of green tea in powder form made from Camellia Sinensis. It is different from normal green tea powder. Matcha is packed with a load of antioxidant and it is not only for drinking but also used in flavouring baking and cooking too. Usually, the better quality matcha is more expensive. Mass-produced matcha ground Cis cheaper because the strong fragrance and flavour will be lost in the process of machine grinding. Good matcha powder usually has a vivid beautiful green colour and a beautiful aroma. However, it is difficult to see the colour and to check whether it has a beautiful aroma or not because usually, they are vacuum packed. Fortunately, for making muffins, you don’t need superior high drinking grade matcha.
Matcha Muffin Ingredients
Black soybeans and chestnuts bits (optional topping)
I used simmered sweet black soybeans which is leftover from new years feast Osechi Ryori and chestnuts because I wanted to make this muffin completely Japanese infused. However, I know those are difficult ingredients to get. So you can substitute with choc chip and nuts. Also if you can not get matcha, you can replace it with the same amount of cocoa powder.
How to Make the Perfect Matcha Muffin?
Brief process of making matcha muffins are as follows.
- Leave the butter and egg to room temperature 30 minutes prior to start making muffin batter.
- Start to preheat your oven to 356°F(180°C) and line your muffin form with parchment paper.
- Sift the flour, matcha powder and baking powder and set aside.
- Whisk butter and sugar. Then add beaten egg 3-4 times into the butter and sugar mixture.
- Fold in flour, and half of the toppings into the batter.
- Combine milk.
- Bake for 30 minutes in 338°F(170°C).
Tips & Tricks
Leave the butter and egg in room temperature.
When adding the beaten egg to the butter, add a little bit at a time so that the egg and butter do not separate.
When folding in flour, be careful not to overmix. Even when you still see some flour, add milk and combine all together.
How to Make a Matcha Muffin Cup
You can make cafe style muffin cups with parchment paper. Cut parchment paper 5 inches (12cm) square and make 1.2inch (3cm) notch from the edge and put it into muffin holes.
More Matcha Recipes
A: As I mentioned in the above post, matcha is different from green tea powder. The tea leaves used for Matcha are blocked from sunlight for a period of time before picking. They are then steamed, dried, and finally milled very finely into powder form. So just grinding green tea leaves in a Vitamix does not make the same.
A: My muffin form size is 2.5 inch (6.5cm) in diameter and 1.4inch(3.5cm) in height.
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To change the measurements to US customary, click “US Customary” underneath the ingredients list. This converts from Metric units to the customary units used in the USA.
Matcha Muffins 抹茶マフィン
These Matcha Green Tea Muffins with Kuromame are so soft and the matcha and kuromame pair perfectly together! The best muffin recipe ever.
Servings: 6 muffins
Topping (optional) see more suggestions in the post above
Leave the egg and butter out to become room temperature 30 minutes prior to making
Sift the dry ingredients together in a separate bowl.
Start to preheat the oven to 356°F(180°C)
Add the butter and sugar into a bowl and whisk until the mixture becomes white.
Add the beaten egg in 3-4 different times. And beat well every time egg added.
Fold the sifted flour into the batter and add half of the kuromame and chestnuts bits. *2
Pour the batter evenly into 6 muffin cups with an ice cream scoop, and topp with the remaining Kuromame and chestnuts bits.
Bake in the preheated oven for 30 minutes at 170℃ (340℉). *3
*2 Be careful not overmix. You can add milk when you still see some flour left.
*3 The oven temperature will drop when the door is opened. That’s why to set the oven temperature to 356°F(180°C). After placing the muffin form in, set the temperature down to 340°F(170°C).
*4 Kuromame can be replaced with choc chip, any nuts, or raisin etc.
Serving: 1g | Calories: 200kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 17mg | Potassium: 114mg | Fiber: 1g | Sugar: 9g | Vitamin A: 415IU | Calcium: 50mg | Iron: 1mg
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