I Want to Keep This a Secret! Matcha and White Chocolate Muffins

I Want to Keep This a Secret! Matcha and White Chocolate Muffins

I flavored basic muffin batter, which stays soft and fluffy even when cold, with matcha. I also added white chocolate and walnuts to make them richer. The taste and texture are both wonderful.
You don't have to use matcha powder meant for making desserts - regular matcha powder is fine.

Ingredients: 6 muffins

Unsalted margarine (or butter)
60 g
60 g
40 g
★ Flour
100 g
★ Matcha
5 g
★ Baking powder
3 g
White chocolate (chopped)
40 g
Walnuts (chopped)
30 g


1. Sift the ★ dry ingredients together. Bring the margarine or butter and egg to room temperature. Warm the milk in the microwave. Dry roast the walnuts, then chop up. Chop the white chocolate as well.
2. Put margarine in a bowl and mix until soft. Add sugar little by little with a whisk until the mixture has turned white and fluffy.
3. Add a beaten egg little by little while mixing with the whisk. From Step 4, use a rubber spatula.
4. Add 1/3 of the sifted dry ingredients → then 1/2 of the milk → 1/3 of the dry ingredients → the remaining 1/2 of the milk → the remaining dry ingredients, in a cut-and-fold motion. Fold in the walnuts and chocolate (leave a little of the walnuts to use as topping). Stop mixing when the batter is no longer floury!
5. Spoon the batter into the muffin molds, and top with the remaining walnuts. Bake in a 355F/180C oven for 25 to 30 minutes, and they're done. Take the muffins out of their molds and cool on a cake rack for about 10 minutes. Put in a plastic bag or wrap with plastic wrap to prevent them from drying out and to keep moist.

Story Behind this Recipe

I use my favorite basic muffin recipe to make lots of variations! I prefer to use margarine instead of butter when making muffins since they come out lighter and fluffier.