Description
Moist, subtly sweet matcha muffins with a vibrant green hue. Perfect for breakfast, brunch, or a snack!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon matcha powder (adjust to taste for intensity)
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- Optional: ½ cup white chocolate chips or chopped nuts
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder.
- Cream Butter and Sugar: In a separate bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined, being careful not to overmix.
- Add Vanilla and Mix-ins: Stir in vanilla extract. Gently fold in white chocolate chips or chopped nuts, if using.
- Fill Muffin Cups: Spoon batter into prepared muffin cups, filling each cup about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Matcha Quality: Use high-quality culinary grade matcha powder for the best flavor and color.
- Sweetness: Adjust sugar to taste.
- Buttermilk Substitute: Add 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let sit for 5 minutes.
- Gluten-Free: Substitute all-purpose flour with a gluten-free all-purpose flour blend containing xanthan gum.
- Variations: Experiment with different chocolate chips, nuts, or add a matcha glaze.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Troubleshooting:
- Dry Muffins: Avoid overbaking and measure flour accurately.
- Dense Muffins: Avoid overmixing and use fresh baking powder/soda.
- Muffins Not Rising: Use fresh baking powder/soda and preheat oven properly.
- Muffins Sticking: Grease tin thoroughly or use paper liners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes