Matcha Muffins - Bake from Zero
Photography by Joann Pai
Recipe by Sawako, Fait Beau Tokyo
Matcha adds a refreshing, grassy brightness to these soft muffins, complemented by candied orange peel and melted chocolate bits. The batter is prepared in stages to ensure a light crumb, and the quick temperature change helps them rise before they settle. They are straightforward, elegant, and bursting with flavor.
**Ingredients:**
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
**Instructions:**
Preheat the oven to 190°C (375°F). Line 6 muffin cups with paper liners.
In a large bowl, combine the sugars with the butter and mix thoroughly using a hand mixer. Gradually incorporate the egg, mixing well.
Add half of the cake flour, matcha, and baking powder, mixing with a rubber spatula. Then, add half of the milk and yogurt, and mix. Repeat with the remaining flour, milk, and yogurt.
Fold in most of the orange peel and chocolate chips.
Divide the batter into 6 portions and spoon it into the cups. Top with the remaining orange peel and chocolate chips.
Bake for 10 minutes, then reduce the temperature to 180°C (350°F) and bake 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.
We'd love to hear how it turned out!
Other articles
Traditional Lemon Bars - Bake from Scratch
Lemons are at their best during winter, as the combination of sunny days and chilly nights provides the perfect environment to enhance the color and taste of citrus fruits. Meyer lemons can also be used in these lemon bars without changing any measurements. Classic Lemon Bars Crust: 1½ cups (188 grams) all-purpose flour, ⅓ cup (40 grams) confectioners’ sugar, ½ teaspoon.
Salted Chocolate-Peanut Butter Crinkle Cookies - Bake from Scratch
We mixed two types of chocolate with smooth peanut butter to form a distinctive dough, which is finished with melted milk chocolate chips and a dash of flaked salt to elevate the cookie's sweetness.
Black Cocoa Banana Bread - Recipe from Scratch
Black cocoa powder not only imparts a captivating dark hue to this banana bread, but it also contributes a profoundly rich and deep chocolate taste. A combination of brown sugar, vegetable oil, and sour cream guarantees that the texture remains pleasantly moist. You'll find yourself longing for another slice of this rich, dark, scrumptious bread even after it's been devoured.
Baking School Detailed Guide: Castella Cake - Bake from Scratch
Castella, also known as kasutera, is one of those seemingly straightforward cakes that surprise you with their minimal demands and the generous rewards they offer.
Sawako’s Tokyo Kitchen - Bake Made from Scratch
By Amber Wilson Photography by Joann Pai On a weekday morning in the Shibuya district of Tokyo, the doors of a studio kitchen swing open, releasing the aromas of butter and steam. The kitchen is simple yet pristine: bowls stacked neatly, offset spatulas and pastry brushes arranged with careful precision, parchment sheets trimmed into exact rectangles. Swift yet calm,
Baking School Tutorial: Castella Cake - Bake from Scratch
Castella, also known as kasutera, is one of those seemingly straightforward cakes that surprises you with its minimal ingredient requirements while offering great rewards in flavor.
Matcha Muffins - Bake from Zero
Recipe by Sawako, Fait Beau Tokyo Matcha imparts a fresh, grassy brightness to these soft muffins, complemented by candied orange peel and chunks of melted chocolate. The batter is combined in stages to maintain a light crumb, and a quick change in temperature encourages them to rise high before they settle. They are straightforward, refined, and bursting with flavor. Matcha