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. ♥
- ServesYields 8 large or 12 small muffins
- Prep time10 min
- Cook time12 min
- FreezingFreezes well
- 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
- 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.