I go in waves of being fixated on things that are green tea flavored. Last week I started thinking about green tea again, and I was also thinking about cupcakes, so I decided to hunt down a recipe for green tea muffins. I managed to find this one (it’s at the bottom of the page), and it seemed pretty straightforward, so I gave it a go. Look how pretty!
I will confess I was a tad skeptical. Green tea ice cream is one thing, but green tea muffins? Would they taste good? Would they taste like green tea? They are actually quite nice, and the green tea flavor is subtle but definitely there.
Read on for the recipe with conversions …
Green Tea Muffins
(makes 12 muffins)
– 2 cups of all-purpose flour
– 1 cup white sugar
– 1/2 tsp baking soda
– 2 tsp powdered Japanese green tea (matcha)
– 1/2 cup milk (I used nonfat and it was okay)
– 1 stick of butter, softened
– 2 eggs
Sift together the flour, baking soda, and green tea powder and set aside. In a large bowl, beat the butter until light. Add the sugar and beat some more until light and fluffy. Add the dry mixture and the milk. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don’t overmix). The batter will be somewhat lumpy. Divide the batter among the muffin tins (I used those foil liners. If you don’t have any liners, grease the tins), about 2/3 full. Bake for 25-30 minutes. Allow to cool on a wire rack.