Matcha Chocolate Chip Muffins

Moist muffins bursting wth warm melty chocoate chips, with a matcha spin.

Can there be actually anything better than my 3 favourite things: matcha, muffins and chocolate chips?

This is the perfect muffin recipe. It's super easy to put together and you can easily add in any of your favourite add ins. Feel free to replace the plain flour with white whole wheat flour, use butterscotch chips or raisins instead of chocoate chips, use cinammon instead of matcha, and add in whatever you like in your muffins. It is super moist, super fluffy, and not too dense. It's like a cross between a cupcake and a muffin but better. Like a cupffin.

Okay, enough nonsense. This muffin is as simple as mixing the wet and folding in the dry. Make sure you use good quality matcha powder for your baked goods. I usually get mine from ISETAN in Singapore, in the tea isle. It is a bit costly, but it's worth a try! A tiny small bottle usually costs $9+, but trust that it's good quality and packed with matcha flavour. If you prefer it without, this recipe makes a perfect chocoate chip muffin too.

Matcha Chocolate Chip Muffins

Makes about 9 medium sized muffins.

Adapted from Sally's Baking Addiction

1 1/2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

1 heaping tablespoon of matcha powder (If you prefer without matcha, replace with 1/2 tsp cinammon)

1 egg

1/2 cup milk

1/4 cup vegetable oil

1/2 tsp vanilla

1/2 cup sugar

2/3 cup chocoate chips

Preheat oven to 215 degrees celsius. Line a muffin tray with paper cups or grease well.

In a medium sized bowl, mix together the egg, milk, oil, vanilla and sugar until smooth. Sift in the flour, matcha, salt and baking powder. Fold in the dry ingredients until just combined. Stir in the chocolate chips.

Divide the muffin batter in the muffin cups evenly, and bake for 5 minutes in a preheated oven.

Reduce the oven temperature and bake for another 10-13 minutes at 180 degrees celsius until the skewer inserted into the centre comes out clean.