Matcha Muffins - Bake From Scratch
Photography by Joann Pai
Recipe by Sawako, Fait Beau Tokyo
Matcha imparts a fresh, grassy brightness to these moist muffins, complemented by candied orange peel and melted chocolate bits. The batter is mixed in stages to maintain a light texture, and a brief change in temperature encourages them to rise high before they settle down. They are uncomplicated, refined, and bursting with flavor.
20 grams light brown sugar
44 grams granulated sugar
40 grams unsalted butter, at room temperature
44 grams beaten egg
90 grams cake flour
6 grams matcha
4 grams baking powder
22 grams milk
22 grams yogurt
50 grams chopped candied orange peel
50 grams chocolate chips
Preheat the oven to 190°C (375°F). Line 6 muffin cups with paper liners.
In a large bowl, combine the sugars and butter, mixing thoroughly with a hand mixer. Gradually incorporate the egg, mixing well.
Add half of the cake flour, along with the matcha and baking powder, and mix using a rubber spatula. Then add half of the milk and yogurt, mixing again. Repeat this process with the remaining flour, milk, and yogurt.
Stir in most of the orange peel and chocolate chips.
Divide the batter evenly into 6 portions and transfer to the cups. Finally, top with the remaining orange peel and chocolate.
Bake for 10 minutes, then lower the oven temperature to 180°C (350°F) and continue baking for an additional 10 to 15 minutes.
Bake from Scratch replaced King Arthur Unbleached Cake Flour with Japanese cake flour. Ensure all ingredients are at room temperature.
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