Mix the ingredients marked with a ★. Soften the butter by leaving it at room temperature or by heating it a little in the microwave.
Put the butter and sugar in a bowl and mix with a whisk until it's creamy.
Add the beaten egg to the mixture in step 2. Mix it in, then add the milk and mix some more. Finally, add the condensed milk and mix again.
Place the ★ ingredients into the mixture from step 3 and mix with a rubber spatula.
Cut the chocolate into your preferred size with a knife. (The ones in the picture are 0.7 - 1cm sized squares.) Divide the chocolate pieces into 2 portions.
Add one of the chocolate portions to the mixture from step 4 and mix together.
Fill about 70% of each muffin mould with the mixture from step 6. Place the remaining portion of chocolate from step 5 on top of the muffins.
Cook in an oven preheated to 170°C for around 20-25 minutes. Stick a skewer or toothpick through them to check if they are done. If there is no raw dough stuck to the skewer, they are ready.
*If you are making these for children or people who don't like the bitterness of matcha, you can reduce the matcha. Just make sure that the combination of cake flour + matcha = 120 g.
Story Behind this Recipe
This is the matcha version of my recipe "Cocoa Muffins with White Chocolate" Recipe ID: 1039293. ♪ It's a common combination, but by using a generous amount of matcha, I made strong tasting matcha dough and combined it with white chocolate.
Baking times can change depending on the oven, so be careful not to burn the muffins. To prevent the chocolate from burning, you can cover the muffins with aluminium foil part way through.