Combine the milk and 8 pieces of white chocolate (about 30g) in a small sauce pan and dissolve them over boiling water.
Sift the flour, matcha, and baking powder together. Preheat the oven to 170°C.
Soften the butter, place it in a bowl with sugar, and mix evenly.
Gradually add the beaten egg to the bowl, a little at a time, mixing well after each addition.
Alternately add the powder and melted chocolate sauce into the bowl in 3 batches, stirring well after each addition.
Pour the mixture into muffin cups and top with nuts if desired. Bake for 20-25 minutes at 170°C.
They should turn out crispy on the outside and soft on the inside. Enjoy them freshly baked and you'll see what I mean.
I wrapped them up for a present. I forgot the lace paper doily, though.
I used this white chocolate.
Story Behind this Recipe
I wondered how the combination of bitter matcha and chocolate would taste.
Adjust the amount of granulated sugar (60g was suitable for the plain matcha batter). It's delicious to chop and add the remaining chocolate to the batter. The amount of baking powder must be 2g. If you add more, the batter will produce bubbles and the moisture will bake out.