Matchaeco Mini Matcha Muffins

Matchaeco | Mini Matcha Muffins Recipe


  • 15g Matchaeco Matcha green tea powder
  • 280 grams self raising flour
  • pinch salt
  • 20 grams matcha powder
  • 110 grams granulated sugar
  • 2 large eggs
  • 1 Teaspoon vanilla extract
  • 115ml milk
  • 110 grams unsalted butter, melted
  • 200 grams white chocolate chips (approx one standard packet add to taste!)


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder.
  3. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  4. Add the dry ingredients to the wet ingredients alternately with the milk, beating until just combined. Stir in the white chocolate chips.
  5. Fill the muffin cups 2/3 full with batter.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.


  • To make the muffins gluten-free, use a gluten-free flour blend.
  • To make the muffins dairy-free, use a dairy-free milk and butter alternative.
  • For a sweeter muffin, add more sugar to the batter.
  • Step 7 and how your muffins cool can have an effect on their final shape!
  • The muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Personal notes

This recipe is a small twist on a quick bake! Simple quick and easy this will provide you with a good little array of matcha muffin snacks to see you through!

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