Swirled Matcha Chocolate Muffins
There’s just something about the aroma of freshly baked muffins that makes a lot of people oh-so-happy. The combination of matcha and chocolate makes a perfect muffin for you to enjoy eating. Ideal almost in all occasions. Here’s what you’ll need:
For matcha batter
- 1.5 cups flour
- 2 tsp baking powder
- 2 tbsp Summer Harvest organic matcha
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 2/3 cup milk
- 3/4 cup flour
- 1 tsp baking powder
- 1 1/3 tbsp cocoa powder
- 4 tbsp butter
- 5 tbsp sugar
- 1 egg
- 1/3 cup milk
Note: This recipe is geared towards more on Japanese tastes, which is usually not very sweet. For sweeter muffins, increase the amount of sugar, or use sweetened almond/soy milk.
1. Preheat your oven to 350 degrees. In your baking bowl, mix flour, baking powder and Summer Harvest organic matcha and set aside for awhile.
2. On a separate mixing bowl, allow the butter to melt in then pour some sugar and mix the egg gradually until it becomes smooth and creamy.
3. Now add the milk in the ingredients from your baking bowl (step 1), gently mix for 15 seconds then add the butter mixture (step 2). Make sure not to mix too much because it will be harder to add the butter mixture.
(Repeat steps 1 - 3 for the chocolate batter mix)
4. After everything is mixed, transfer the matcha batter as well as the chocolate batter into separate piping bags.
5. Prepare your muffin or cupcake tins by lightly coating it with butter (you can use oil as an alternative).
6. Pipe in a layer of Matcha batter, then a layer of chocolate batter or vise versa. Top off a small amount of Matcha batter to make a finishing layer.
7. Take a toothpick and twirl contents until batter looks marbled.
8. Bake in the oven for 18-20 minutes, then lower the temperature to 325 degrees, and continue to bake approximately 6 more minutes.
9. To check weather your muffin is ready, stick in a toothpick at the center of the muffin. If it comes out clean, your muffin is ready to be served! Makes 12-15 muffins.