Green Tea Muffins
Developed by: Aaron Namba
- 65g vegetable oil
- 60g sugar
- 1 egg
- 125g all-purpose flour (or try cake flour)
- 11g matcha green tea powder (1-2 tablespoons)
- 1 teaspoon baking powder (5g)
- 1/4 teaspoon salt (1.5g)
- 100g milk
- Preheat oven to 165°C.
- Combine oil and sugar in medium bowl, then beat in egg until creamy.
- In a separate bowl, whisk together dry ingredients (flour, green tea powder, baking powder, salt).
- Prepare milk in a measuring cup (just to make it easier to pour).
- In 2-3 batches, alternately add flour mix and milk to the original bowl until just combined. This method is helpful because the flour mix is very light and can make a mess of things quickly.
- Spoon or pour into greased (or nonstick) muffin pan (or use liners). For some added crunch, top with nuts or seeds (for these photos, we added sunflower and pumpkin seeds).
- When oven is heated, bake at 165°C for about 15 minutes, until a toothpick inserted into the center of each muffin comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
Notes & Tips
- As always, if you have a conventional (non-convection) oven, increase the time and temperature (in this case, try 350°F, 20 minutes).
- Aluminum-free, double-acting baking powder is best.
- Green teas vary, so you may need to adjust the amount after tasting your first batch.
- Make them green tea cupcakes instead by frosting them! (As far as I can tell, that's all that really separates muffins from cupcakes.)
Inspired by: Green Tea Cupcakes