Matcha Muffins

It seems that the entire world has gone mad for matcha, and  once again I am late to the culinary bandwagon.   Last week I visited the Mind Apples pop-up health farm, then went to the Japan Centre for some of their splendid (and very affordable) sushi and spied lots of matcha.   I remembered reading about  Matcha Madness Month on Catty’s blog and decided that it was time to get some fuss free matcha madness in my kitchen.     Bewildered by the choice of matchas on offer I choose a 10g pouch for £2.

For those not in the know, matcha is finely ground Japanese green tea.    It is made from tencha, which is stoneground to a bright green talc like powder.   It is fairly labour intensive process, taking up to an hour to grind 30g.  The tea bushes are covered for several weeks before harvest; the shade slows down growth, resulting in darker leaves and more amino acids giving a more intense flavour.    Matcha is packed full of all sorts of things that are good for you; antioxidants, betacarotene and vitamins A, B & C.  And matcha is also delicious, like green tea, but more intense and sweeter in flavour.

When I bake there is a high chance that I will make muffins, and my first foray with matcha is no exception.  I used Kara coconut milk which added a hint of coconut flavour, but any milk (dairy or non dairy) would work here.    My full muffin method is here, if you eat eggs throw one in with wet ingredients, if not, leave it out.   I did not measure the buttercream ingredients – too much buttercream is not a bad thing and is delicious straight from the bowl!

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5 from 3 votes

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Matcha Muffins

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

A deliciously different muffin recipe, using matcha powder.

Course: Baked Goods

Cuisine: American

Servings: 4 muffins

Calories: 362 kcal

Ingredients

For the muffins

• 4.5 oz plain flour
• 1.5 oz  sugar
• 1 tsp matcha powder heaped
• 1 tsp baking power
• pinch salt
• 4.5 oz  Kara coconut milk
• 1.5 oz  sunflower oil

For the buttercream

• 1 tsp butter or non diary spread
• 1 tsp milk I used Kara
• 1 tsp  matcha powder
• 4 tbs icing sugar

Instructions

For the muffins

1. Whisk the oil and milk mixture with a fork.   Mix the dry ingredients in a separate bowl. 
   

2. Add the wet ingredients to the dry and fold together briefly (the batter should be lumpy, and not fully mixed).

3. Bake at GM5/190C/375F in your favourite muffin pan for 20 – 25 minutess until risen.

For the buttercream

1. Beat the butter & milk together for a minute with an electric mixer, add the matcha and icing sugar and beat for at least 5 minutes until fluffy.   You may need to add more liquid or icing sugar.  
   

2. Wait until the muffins are cold before frosting.

Nutrition Facts

Matcha Muffins

Amount Per Serving

Calories 362 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 7g 35%

Cholesterol 2mg 1%

Sodium 15mg 1%

Potassium 230mg 7%

Total Carbohydrates 44g 15%

Sugars 18g

Protein 5g 10%

Vitamin A 2.9%

Vitamin C 0.4%

Calcium 6.5%

Iron 16.9%

* Percent Daily Values are based on a 2000 calorie diet.

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