Looking for a quick and simple breakfast fix that isn’t too sweet or savoury?
This one-bowl Matcha Muffin recipe might just be your cup of tea.
Tips for Perfecting Your Matcha Muffins Recipe
Use ingredients at room temperature
Using cold ingredients could cause the batter to become lumpy and sticky. To get the light and fluffy muffins you want, cool ingredients to room temperature.
Over-mixing your batter can cause big holes to form inside your Matcha Muffins. Instead, fold in the ingredients till they have just about combined together.
Scoop Muffin Mixture into trays
To prevent mess, try using an ice cream scoop to transfer batter into the muffin cups.
Alternatively, you can use 2 teaspoons to shape the batter into a ball.
Crumbles are a delicious option to spice up your Matcha Muffins and consist of only
3 ingredients - butter, flour and sugar.
It’s rich and buttery taste balances out the umami flavour of Matcha.
Matcha Muffins Recipe
Craft Tea Fox
Get your daily breakfast fix with mouth-watering Matcha Muffins topped with rich, buttery crumbles. This mess free one-bowl recipe makes it harder to resist.
1 tbsp Matcha powder
50g butter (room temp)
75ml milk (room temp)
1 tsp baking powder
25g chilled butter
Crumble Topping (optional)
Combine 50g flour, 25g butter and 25g sugar into a bowl.
Pinch the mixture until it forms pea-size clumps or preferred size.
Leave in fridge to chill.
Preheat oven to 180°C. Lightly grease muffin tray and line with 6 muffins papers.
In a large bowl, whisk 50g butter and 80g sugar together.
Whisk in 1 beaten egg bit by bit.
Sift 150g flour, 1 tbsp Matcha powder and 1 tsp baking powder into bowl and fold in.
Add 75ml milk and fold in.
Scoop batter into each muffin paper.
Sprinkle crumble topping on top of each muffin.
Bake the Matcha Muffins for about 25 - 30 minutes.
Remove from oven and leave it to cool.
We made this mixing Barista Uji Matcha and Patissier Uji Matcha. Try it out!
Recipe adapted from Tokyo Kitchen.