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!
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