Matcha Muffins
Recipe courtesy of Fait Beau
Matcha brings a clean, grassy brightness to these tender muffins, balanced by candied orange peel and pockets of melted chocolate. The batter mixes in stages to keep the crumb light, and the brief temperature shift helps them rise tall before settling. They’re simple, elegant, and full of flavor.
Matcha Muffins
Servings 6 muffins
Ingredients
20 grams light brown sugar44 grams granulated sugar40 grams unsalted butter, room temperature44 grams beaten egg90 grams cake flour6 grams matcha4 grams baking powder22 grams milk22 grams yogurt50 grams chopped candied orange peel50 grams chocolate chips
Instructions
Preheat oven to 190°C (375°F). Line 6 muffin cups with paper liners.
In a large bowl, add sugars to butter, and mix well using a hand mixer. Gradually add the egg, mixing well.
Add half of the cake flour, the matcha, and the baking powder, and mix with a rubber spatula. Then add half of the milk and yogurt, and mix. Repeat with the remaining flour, milk, and yogurt.
Mix in most of the orange peel and chocolate.
Divide the batter into 6 portions, and spoon in cups. Finally, top with remaining orange peel and chocolate.
Bake for 10 minutes, then lower the temperature to 180°C (350°F) and bake for another 10 to 15 minutes.
Notes
Bake from Scratch swapped King Arthur Unbleached Cake Flour for Japanese cake flour. All ingredients should be room temperature.
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