I Want to Keep This a Secret! Matcha and White Chocolate Muffins

Name: I Want to Keep This a Secret! Matcha and White Chocolate Muffins
Yield: 6 servings
Cuisine: American
Ingredients: 60 grams Unsalted margarine (or butter); 60 grams Sugar; 1 Egg; 40 grams ○Milk; 100 grams ★ Flour; 5 grams ★ Matcha; 3 grams ★ Baking powder; 40 grams White chocolate (chopped); 30 grams Walnuts (chopped)

cookpad.japan @cookpad_jp

I use my favorite basic muffin recipe to make lots of variations! I prefer to use margarine instead of butter when making muffins since they come out lighter and fluffier.

If you coat the chocolate and walnuts in a little of the dry ingredients as you mix them in, they won't sink to the bottom while baking.
If you over bake the muffins, they'll become dry, so poke one with a bamboo skewer about 25 minutes in to check.
I recommend using raw cane sugar. It's very fine and mixes easily with the margarine, and is also nutritious. For 6 muffins. Recipe by Marimo1016

I use my favorite basic muffin recipe to make lots of variations! I prefer to use margarine instead of butter when making muffins since they come out lighter and fluffier.

cookpad.japan @cookpad_jp

I use my favorite basic muffin recipe to make lots of variations! I prefer to use margarine instead of butter when making muffins since they come out lighter and fluffier.

Saved

Ingredients

6 servings

60 gramsUnsalted margarine (or butter)
60 gramsSugar
1Egg
40 grams○Milk
100 grams★ Flour
5 grams★ Matcha
3 grams★ Baking powder
40 gramsWhite chocolate (chopped)
30 gramsWalnuts (chopped)

Saved

Steps

1

Sift the ★ dry ingredients together. Bring the margarine or butter and egg to room temperature. Warm the milk in the microwave. Dry roast the walnuts, then chop up. Chop the white chocolate as well.
2

Put margarine in a bowl and mix until soft. Add sugar little by little with a whisk until the mixture has turned white and fluffy.
3

Add a beaten egg little by little while mixing with the whisk. From Step 4, use a rubber spatula.
4

Add 1/3 of the sifted dry ingredients → then 1/2 of the milk → 1/3 of the dry ingredients → the remaining 1/2 of the milk → the remaining dry ingredients, in a cut-and-fold motion. Fold in the walnuts and chocolate (leave a little of the walnuts to use as topping). Stop mixing when the batter is no longer floury!
5

Spoon the batter into the muffin molds, and top with the remaining walnuts. Bake in a 355F/180C oven for 25 to 30 minutes, and they're done. Take the muffins out of their molds and cool on a cake rack for about 10 minutes. Put in a plastic bag or wrap with plastic wrap to prevent them from drying out and to keep moist.