Recipe by Sawako, Fait Beau Tokyo
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
Ingredients
- 20 grams light brown sugar
- 44 grams granulated sugar
- 40 grams unsalted butter, room temperature
- 44 grams beaten egg
- 90 grams cake flour
- 6 grams matcha
- 4 grams baking powder
- 22 grams milk
- 22 grams yogurt
- 50 grams chopped candied orange peel
- 50 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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