Matcha Muffins (not too sweet)
Matcha muffins!
I only made this because I have a bunch of matcha.
This recipe is based on this recipe from Teak and Thyme. My modifications are made below.
Ingredients
180 g all-purpose flour
1 ½ tsp matcha powder, culinary grade
If I ever make this recipe again, I will be adding at least double.
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
95 g/7 tbsp unsalted butter, melted
130 g granulated sugar
1 egg
1 tsp vanilla extract
120 g buttermilk
50 g whole milk
Directions
Mix dry ingredients. Set aside.
Mix melted butter and sugar until thoroughly combined.
Add in egg, vanilla, buttermilk, and milk until thoroughly combined.
Slowly incorporate and fold the dry ingredients into the wet ingredients until 80% mixed. If there are small pockets of flour, that is okay!!
Cover the batter and refrigerate for 1 hour.
Preheat oven to 400F.
Fill 11 muffin liners to 3/4 of the way full.
Bake 20-25 min. I did 20 min.
Enjoy!
Conclusion
I like these a lot and the buttermilk definitely does make a difference in the rise and the fluffiness! I used reusable liners and I enjoyed them. 10/10!
