Matcha has become a huge flavor trend recently, and I am more than happy to get on board! I love drinking green tea, but infusing the flavor into my ice cream or baked goods transforms one of my favorite drinks into dozens of different treats. The color can be a bit off-putting in some foods, and buying matcha powder can be somewhat expensive, but it can be a lot of fun to try. I bought my matcha powder on Amazon because I found a great sale, but you can also find it at a lot of grocery and health food stores. Just be sure you are actually purchasing the powder and not green tea bags for steeping.
Muffins seemed like an obvious choice as I decided what matcha-flavored recipe I would bake because they are so versatile. Eat them for breakfast, as a snack throughout the day, or even as a post-meal dessert. They are quick to whip up, and it doesn’t take any special skill or patience to have them come out perfectly. The main thing to keep in mind with muffins is to not over mix your batter. You want to combine your ingredients just until combined so that you don’t end up with dry muffins in the end. Using a rubber spatula or a wire whisk to “fold in” the dry ingredients at the end is the perfect way to not over mix.
As always, go ahead and make this recipe your own by adding any mix-ins that you can think of. Nuts are a common and popular choice to add to muffins because they contribute added flavor and a great texture. You can also forgo the powdered sugar garnish on top, but it does add a touch of sweet as well as a more finished appearance.
1 2/3 cup Flour
1/2 tsp Salt
1 tsp Baking Powder
1 1/2 Tbsp Matcha
1/3 cup Butter (melted)
1/2 cup Brown Sugar
1/2 Tbsp Honey
1 cup Milk
1/2 cup Powdered Sugar
1. Heat oven to 350°F and line muffin tin with baking cups (or grease).
2. Combine flour, baking powder, salt, and matcha in a small bowl.
3. Beat butter, brown sugar and honey with an electric mixer until smooth.
4. Mix in egg and add milk slowly until combined.
5. Add dry ingredients and mix in just until combined.
6. Pour batter into prepared pan (about 2/3 full in each cup) and bake until a toothpick comes out clean. (about 18 minutes)
7. Allow muffins to cool for 5-10 minutes and then remove from tin. Finish cooling and then lightly dust with powdered sugar
Store in an airtight container at room temperature.