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
