I made white chocolate matcha muffins—vibrant green, moist muffins flavored with matcha powder and sweet white chocolate chips. They feel both refined and approachable, perfect for breakfast or an afternoon tea treat.
Why I’ll Love This Recipe
I love how the slight earthiness of matcha mingles with creamy white chocolate in soft, tender muffins. The natural green color is beautiful without any dyes, and the balance of flavors feels light yet rich. They come together quickly and feel special, but still relaxed and comforting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- matcha green tea powder (about 4 tsp)
- all‑purpose flour (about 1¾ cups)
- granulated sugar (about ½ cup)
- baking powder (about 1 Tbsp)
- salt (about ½ tsp)
- large egg
- milk (about ¾ cup)
- vegetable oil (about ¼ cup)
- vanilla extract (about 2 tsp)
- white chocolate chips (about 1 cup)
directions
I start by whisking together the dry ingredients: flour, matcha powder, sugar, baking powder, and salt. In another bowl, I whisk the wet ingredients: egg, milk, oil, and vanilla until combined. Then I gently fold the wet mixture into the dry until mostly smooth, leaving a few streaks. I fold in the white chocolate chips for pockets of creamy sweetness. I divide the batter into a lined or greased muffin tin—up to 12 standard muffins—and bake at a high initial temperature (425 °F / 220 °C) for a few minutes to give a domed rise, then reduce to around 375 °F (190 °C) and continue baking until a toothpick comes out clean and the tops are golden. After baking, I let them cool slightly in the tin before transferring to a wire rack.
Servings and timing
- Yield: about 12 standard muffins
- Prep time: ~15 minutes
- Bake time: ~20–25 minutes total (including the temperature drop method)
- Total time: around 30–35 minutes from start to finish
Variations
I like to experiment by:
- using matcha-infused yogurt or kefir in place of the milk to enhance flavor and moisture
- topping muffins with mini white chocolate chips or coarse sugar crystals before baking for added texture
- switching to almond milk or plant-based milk for a dairy-free version
- folding in chopped nuts—like pecans or almonds—for extra crunch and flavor contrast
storage/reheating
I store these muffins in an airtight container at room temperature for up to 3 days, or freeze them individually wrapped for up to 2 months. To refresh, I let them thaw at room temperature or warm them briefly in a low oven for just a few minutes.
FAQs
What grade of matcha should I use?
I use a culinary or high-quality matcha powder that delivers vivid green color and flavor—ceremonial grade is optional but effective. It gives better results than low-grade powder.
Why do the muffins bake at two different temperatures?
I begin baking at a high temperature to activate rapid rise and create a domed top, then lower the heat to finish baking the centers evenly without over-browning the tops.
Can I reduce sweetness if I don’t like white chocolate too sweet?
Yes—I reduce the sugar or use fewer white chocolate chips to control sweetness. The matcha remains flavorful even with a lighter sweetness.
How do I ensure the muffins stay moist and fluffy?
Using oil instead of butter and avoiding over-mixing helps keep them tender. Folding just until the ingredients combine gives a light crumb and moist texture.
Can I make mini muffins instead of standard size?
Absolutely—batter can yield 24–28 mini muffins. Bake at about 350 °F (175 °C) for 10–15 minutes, keeping an eye on color and doneness.
Conclusion
I adore these White Chocolate Matcha Muffins for their pastel‑green hue, balanced matcha flavor, and pockets of creamy sweetness from white chocolate chips. They lift any morning or afternoon snack with a touch of finesse, yet feel cozy and simple to make. I’m excited to try variations like yogurt or kefir bases, nut mix‑ins, or topping tweaks next time—and I can’t wait to enjoy another batch fresh from the oven.
Print
White Chocolate Matcha Muffins
Moist, naturally green muffins scented with earthy matcha and sweet white chocolate—a perfect tea-time treat that balances subtle bitterness with luscious sweetness.
- Total Time: 30–40 minutes
- Yield: 12 muffins
Ingredients
1 ¾ cups (220–225 g) all‑purpose flour
1–2 Tbsp culinary‑grade matcha powder (adjust more for brighter color)
1 ½ tsp baking powder
¼ tsp baking soda (if using recipe with soda option)
Pinch of salt
¾ cup (150 g) granulated or light brown sugar
2 large eggs, room temperature (or flax‑meal eggs in vegan version)
½ cup (about 120 g) melted butter or coconut oil
1 cup (240 ml) milk (or yogurt, kefir, or plant‑based milk)
1 tsp pure vanilla extract
About 2/3–3/4 cup white chocolate chips or morsels, plus extra for topping
Optional: chopped nuts (e.g. pecans, raspberries, or coconut flakes)
Instructions
Preheat oven to 350 °F (175 °C) or per specific recipe; prepare muffin tin with silicone or non‑stick liners.
In a medium bowl, sift together flour, matcha powder, baking powder (and soda if used), sugar and salt until evenly mixed.
In a separate bowl, whisk melted butter or oil with sugar (if separate), milk (or kefir/yogurt), eggs (or flax eggs), and vanilla until smooth.
Gently stir wet ingredients into dry until just combined; a few lumps are fine for tender muffins.
Fold in most of the white chocolate chips, reserving a handful for the top.
Divide batter evenly among muffin cups, filling about ¾ full, and scatter reserved chips on top.
Bake for 20–25 minutes (or follow specific time), until tops begin to brown and a toothpick inserted comes out clean.
Cool in the tin for a few minutes, then transfer to a wire rack. Optionally drizzle melted white chocolate and sprinkle extra matcha powder or chopped nuts.
- Prep Time: 10–15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
