About this recipe:The finished muffins are fragrant and not overly sweet. The white chocolate adds a nice surprise but you can easily make them without it.
Makes: 12 muffins
70g unsalted butter, room temperature
70g caster sugar
2 eggs, lighten beaten
2 tablespoons milk
120g self raising flour
1 teaspoon green tea powder (matcha)*
1 teaspoon baking powder
40g white chocolate
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 180 degrees C. Line a 12 hole muffin or bun tin with paper cases.
In a bowl, combine 70g butter and 70g caster sugar and whip until fluffy and white. Gradually add the beaten eggs, stirring well each time. Add milk and mix again.
Sieve the flour, green tea powder, and baking powder into the mixture; stir well with a rubber or wooden spatula until evenly mixed.
Add 40g roughly-chopped white chocolate chunks to the muffin mixture and fold in gently.
Spoon the muffin mixture into the paper cases (filling them 1/2 full), and bake 25-30 minutes.
Remove the muffins from the pan and allow to cool.
For those of you who might have a hard time finding green tea powder: you can find teabag versions easily at your local supermarket nowadays; cut and empty those into a blender, pulse until fine, and voila you got yourself green tea powder.