Recipe by Sawako, Fait Beau Tokyo
Matcha brings a clear, grassy brightness to those tender muffins, balanced by candied orange peel and pockets of melted chocolate. The batter mixes in levels to maintain the crumb mild, and the temporary temperature shift helps them rise tall earlier than settling. They’re easy, elegant, and filled with taste.
Matcha Muffins
- 20 grams mild brown sugar
- 44 grams granulated sugar
- 40 grams unsalted butter, room temperature
- 44 grams overwhelmed 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
-
Preheat oven to 190°C (375°F). Line 6 muffin cups with paper liners.
-
In a big bowl, add sugars to butter, and blend properly utilizing a hand mixer. Progressively add the egg, mixing properly.
-
Add half of the cake flour, the matcha, and the baking powder, and blend with a rubber spatula. Then add half of the milk and yogurt, and blend. Repeat with the remaining flour, milk, and yogurt.
-
Combine in a lot of the orange peel and chocolate.
-
Divide the batter into 6 parts, and spoon in cups. Lastly, prime with remaining orange peel and chocolate.
-
Bake for 10 minutes, then decrease the temperature to 180°C (350°F) and bake for one more 10 to fifteen minutes.
