Green tea & white chocolate muffins
I know green tea muffins can look a bit off-putting. I admit the colour is a bit weird and that tea is usually meant to be in a mug, but the boldness of the idea is exactly what I love about it.
I spent the day doing trial and error runs (nothing got thrown out but Alex gained 20 lb), to finally end up with a result that I’m quite proud of. As well as surprising my dad, who wolfed down a muffin in less than a minute, the recipe makes a great conversation starter.
The matcha powder might give the muffins a bright green colour, but the taste is quite subtle. The white chocolate is the real star of the show and you sweet tooths out there can add a bit extra.
To those who dare to try them, bon appétit!
Thank you for the inspiration, Vanessa. ♥
Particularities
- ServesYields 8 large or 12 small muffins
- Prep time10 min
- Cook time12 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 3/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup powdered almonds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons matcha green tea powder (available at David’s Tea)
- 1 cup vanilla almond milk
- 4 tablespoons semi-salted butter, melted
- 1 egg, lightly beaten
- 1/2 cup white chocolate chips
Steps
- Preheat the oven to 350˚F. Butter muffin cups. Set aside.
- In a bowl, combine the flour, brown sugar, almond flour, baking powder, baking soda, and matcha powder. Set aside.
- In another bowl, combine the almond milk, melted butter, and egg. Careful, the butter needs to be melted, but not too hot or it will cook the egg.
- Add the wet ingredients to the dry ingredients and stir.
- Stir in the white chocolate chips. Pour the batter into the lined muffin cups.
- Bake for 12 minutes, or until the centres of the muffins are almost firm to the touch. Remove from the oven and let the muffins cool completely in the pan.
Recipe published on August 19, 2018
