These muffins are edible poetry. The earthy elegance of matcha meets the sweet tang of raspberries and the creamy allure of white chocolate in a muffin that’s as sophisticated as a first date at a five-star teahouse.
But don’t be fooled by their refinement; these muffins have a playful side too. Bite into one and the tender crumb and juicy berries might make you gasp loud enough to draw attention (not that you’ll care). They’re so stunning, your brunch guests might take pictures before eating.
Ingredients
- 1 3/4 cups (245g) all-purpose flour
- 2 tablespoons high-quality Japanese matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup (130g) granulated sugar
- 2 eggs
- 1/2 cup (120ml) whole milk or full-fat coconut milk (for a tropical twist)
- 1/3 cup (80ml) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup (120g) fresh or frozen raspberries (thawed, if frozen)
- 3/4 cup (135g) white chocolate chunks or chips
- Confectioners’ sugar for dusting
Method
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a large bowl, sift together the flour, matcha powder, baking powder, baking soda, and sea salt. Set aside this dreamy green mixture.
- In another bowl, combine the granulated sugar, eggs, milk, melted butter, and vanilla and whisk together until smooth and well combined. Think of it as the creamy base for your green tea fantasy.
- Gradually fold the egg mixture into the matcha mixture. Mix until just combined, being gentle in order to keep those muffins tender and light. Overmixing is the enemy of fluff!
- Gently fold in the raspberries and white chocolate chunks, reserving some of each for topping. Trust me, those pops of red and white against the matcha-green batter are art in the making.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Top each muffin with some of the reserved raspberries and white chocolate for extra flair.
- Bake until a toothpick inserted into the center comes out clean, or with a few moist crumbs, 20 to 25 minutes. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. For a soft finish, dust the cooled muffins lightly with confectioners’ sugar.
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